Andouille Sausage and Sweet Potato Hash with Poached Eggs

Andouille Sausage and Sweet Potato Hash with Poached Eggs ingredients

• 12 oz Andouille sausage, fully cooked, diced
• 2 large Sweet potatoes, peeled and diced (1/2-inch cubes)
• 1 medium Yellow onion, diced
• 1 medium Green bell pepper, diced
• 3 cloves Garlic, minced
• 0.5 cup Chicken broth
• 1.5 tbsp Creole seasoning
• 0.5 tsp Smoked paprika
• 1 tbsp Fresh thyme leaves, chopped
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 each Large eggs
• 1 tbsp White vinegar
• 2 tbsp Fresh parsley or green onions, chopped

How to make Andouille Sausage and Sweet Potato Hash with Poached Eggs

1. Peel and dice 2 large sweet potatoes into 1/2-inch cubes. Rinse them under cold water and pat them thoroughly dry with paper towels to ensure they crisp up nicely when cooked.
2. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 12 ounces of diced Andouille sausage and cook for 5-7 minutes, stirring occasionally, until the sausage is browned and slightly crispy. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
3. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet if needed. Add 1 diced medium yellow onion and 1 diced medium green bell pepper to the pan. Sauté for 8-10 minutes, stirring frequently, until the vegetables have softened and begin to caramelize.
4. Stir in 3 minced garlic cloves, 1.5 tablespoons of Creole seasoning, 0.5 teaspoon of smoked paprika, and 1 tablespoon of fresh thyme leaves. Cook for 1 minute more until fragrant.
5. Add the diced sweet potatoes to the skillet. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Pour in 0.5 cup of chicken broth. Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork.
6. Remove the lid and increase the heat to medium-high. Cook for another 5-7 minutes, stirring occasionally, allowing any remaining liquid to evaporate and the sweet potatoes to develop a slightly crispy exterior. Return the cooked Andouille sausage to the skillet and toss to combine, heating through for 1-2 minutes. Taste and adjust seasoning as necessary.
7. While the hash finishes, fill a medium saucepan with about 3-4 inches of water and bring it to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water; the vinegar helps the egg whites coagulate.
8. Crack each of the 4 large eggs into a small individual bowl or ramekin. Use a spoon to gently swirl the simmering water to create a vortex, then carefully slide one egg into the center of the swirl. Repeat with the remaining eggs, ensuring they have enough space. Cook for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk.
9. Use a slotted spoon to carefully lift each poached egg from the water, allowing any excess water to drain.
10. Divide the hot Andouille and sweet potato hash among four plates. Carefully place one poached egg on top of each serving. Garnish generously with 2 tablespoons of chopped fresh parsley or green onions before serving immediately.

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