Confetti Sweet Potato-Red Potato Hash
SERVES 4 TO 6
Sweet potatoes and onion add a bit of sweetness to this hash and sausage delivers spicy notes. Finishing this dish in the oven on high temperature caramelizes the potatoes and peppers, making it brunch heaven. Top with fried eggs, if tolerated, just before serving. Vegetarians can omit the sausage. This hash can be made a day ahead.
5 tablespoons olive oil, divided
1 medium onion, diced
2 chorizo or other spicy pre-cooked chicken sausage, coarsely chopped
½ red bell pepper, coarsely chopped
½ green bell pepper, coarsely chopped
-Kosher salt and freshly ground black pepper
2 medium red potatoes, unpeeled, cut into ½ -inch cubes (about 1 pound)
2 large sweet potatoes, peeled and cut into ½ -inch cubes (1-1¼ pounds)
½ cup water
4 large eggs, optional
1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add sausage and bell peppers and sauté until onions are tender and lightly golden, 5 to 6 minutes. Season with salt and pepper.
2. Place 2 tablespoons oil in a skillet and add red potatoes. Toss potatoes to coat with onion mixture. Cook on medium heat, stirring occasionally, about 4 minutes. Add sweet potatoes, stirring to combine. Add ½ cup water. Cover and cook on low heat for 15 minutes or until potatoes are fork tender, stirring occasionally while they cook. Remove cover and cook an additional 5 minutes. At this point, hash can be refrigerated overnight.
3. To serve, preheat oven to 425°F. Oil a large casserole or individual ramekins.
4. Spoon hash into prepared dish(es). Place in preheated oven and bake 15 minutes.
5. Meanwhile, heat a skillet and coat the bottom with 1 tablespoon oil. When hot, crack eggs and fry until whites become opaque.
6. Remove hash from oven. Using a spatula, gently set fried eggs on top of the hash. Serve warm.