With this far slimmer option, greasy potatoes are a thing of the past.
Hash has long been associated with something unfavorable—either a bunch of hippies or some kind of murky, overly salty slop consumed from a can. The former can be prepared from any protein and vegetable combination, and by swapping out the beef for lean chicken sausage bits and the greasy potatoes with crispy sweet potato nuggets and bell pepper, you end up with a dish that is far better as a whole. This is just the kind of breakfast food you want to eat to wash up the excesses of a big night out, served with a Bloody Mary chaser.
To make perfect fried eggs follow these steps:
Add water to a medium saucepan and add the potatoes. Bring to a boil and simmer for 10 minutes or until fork tender. Drain.
Over medium heat, warm the oil in a sizable cast-iron or nonstick skillet. Slice the sausage casing open, discard the casing, and squeeze the flesh into the pan. Sauté the meat for 4 to 5 minutes, or until it is thoroughly cooked. Place on a platter.
Add the red pepper, onion, and saved sweet potatoes to the same pan. Cook for about 7 minutes, or until the potatoes and veggies are browned. Stirring to combine, add the cayenne, salt, and pepper to the pan with the sausage.
Four plates or bowls should receive the hash, divided. Fry an egg and sprinkle Tabasco on top of each plate.