CP on Facebook


CP on Twitter
Print Email

BrokeAss Gourmet

Sweet Potato-Andouille Hash

One of my favorite breakfasts. fast, flavorful, high-protein dish with just enough of a kick

Photo:, License: N/A

This has quickly become one of my favorite breakfasts (or lunches or dinners, for that matter). It’s a fast, flavorful, high-protein dish with just enough of a kick from the spicy Andouille sausage and jalapeno. Serve it with some seared spinach or some steamed broccoli with lemon, and you’ll have an easy, healthy meal that will keep you satisfied for hours.

If you’re in a rush and need to eat on the go, scramble your eggs right into the hash and tuck it into whole-wheat tortillas or pita pockets for a unique take on the breakfast burrito.

Note: If you’re not a fan of Andouille, this hash will accommodate just about any other kind of sausage. I’ve enjoyed it with garlic-cilantro chicken sausages, kielbasa, and even vegetarian chorizo. Feel free to be creative.


1 tablespoon extra virgin olive oil pantry

1 large or 2 small sweet potatoes, scrubbed and diced into 1/2-inch pieces $1.50

1/2 medium onion, diced 50 cents for a whole onion

1 clove garlic, minced pantry

1 link Andouille sausage, diced $1.50 for a single link

1/2 jalapeno, diced (remove the seeds and veins if you want to cut some of the spiciness) 25 cents

salt and pepper to taste pantry

2 scallions, sliced $1 for a bunch

1 handful fresh cilantro, chopped $1 for a bunch

2 eggs, cooked as desired (I prefer poached or sunnyside up) $1.50 for 6

Total cost of ingredients: $7.25


Heat the oil in a large frying pan over medium-high heat.

Add the sweet potatoes and spread them out so they cook evenly.

Let the potatoes cook, stirring occasionally, for 7-8 minutes, until they begin to soften and develop a bit of color.

Add the onion, garlic, sausage, and jalapeno and stir well.

Let cook, stirring occasionally, until the sausage begins to brown and the onions become quite flavorful. (This is a good time to start your eggs.)

Season hash with salt and pepper to taste.

Stir the scallions and cilantro into the hash and remove from heat.

Divide the hash between two plates and slide an egg on top of each.

Serve immediately.

Serves two.

We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus