Sweet Potato Breakfast Hash

With sausage

We love the combination of sweet and Yukon potatoes, but you can use one type of potato.

Makes 6 servings Total time: 1 hour

2 2

1

1

1

2

1

12

11/4

6

sweet potatoes, peeled and diced (about 11/2 lb.) Yukon gold potatoes, peeled and diced (about 1 lb.) cup diced red bell peppers cup diced onions

Tbsp. minced garlic tsp. dried thyme

Tbsp. olive oil oz. bulk breakfast sausage, crumbled

Salt and black pepper cups shredded Parmesan eggs

Chopped chives

Preheat oven to 425°. Lightly coat a baking sheet with nonstick spray.

Combine sweet potatoes, Yukons, bell peppers, onions, garlic, thyme, and oil in a bowl; stir in sausage. Season hash with salt and pepper then transfer to prepared baking sheet.

Roast hash 20 minutes, stirring halfway through. Stir in Parmesan and create 6 wells in hash; gently crack 1 egg into each well. Bake hash until eggs set to desired doneness, 6–12 minutes. Season eggs with salt and pepper.

Top hash with chopped chives and serve immediately.

Per serving: 564 cal; 36g total fat (14g sat);

251mg chol; 1002mg sodium; 35g carb (5g fiber,

6g total sugars); 27g protein