CS Sweet Potato and Sausage Breakfast Hash

Sweet potatoes / Onions / Sausage - Prep as directed. Store potatoes in one container. Combine onions and sausage in another container. (Can be done up to 5 days ahead)

Make spice blend - Combine paprika, coriander, garlic, and salt. (Can be done up to 5 days ahead)

Pre-cook sweet potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave on high until sweet potatoes are tender, 4 to 7 minutes (depending on the size of the cubes). (Can be done up to 3 days ahead)

Chives / Lemons - Prep as directed.

Heat a large skillet over medium-high heat. Add oil. Once shimmering, add onions and sausage and saute until onions are very tender and sausage is starting to brown, 7 to 8 minutes.

Add pre-cooked sweet potatoes and spice blend. Saute for 4 to 5 minutes more, letting potatoes brown a little on the bottom of the pan.

Add water and spinach and saute until spinach reduces slightly, 2 to 3 minutes.

Use the back of a spoon to form small “nests” (for the eggs) in the vegetable mixture. Crack the eggs directly into these spaces.

Lower heat to medium. Cover and cook until eggs are done to your liking, ~5 minutes.

Top hash with chives and serve with lemon wedges for squeezing over the top. Add some hot sauce if you’d like. Enjoy!