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Spicy Hash Stackers

These Spicy Hash Stackers are pleasing not only to the eye, but also to the stomach! Top these colorful spicy potato towers with a fried egg and a few browned sausage slices for extra protein.

Prep
Cook
Serves 4people
Ingredients
2
small sweet potatoes
avocado oil in an oil mister
1/2
onion, chopped
1/2
red bell pepper, chopped
2
cloves garlic, minced
1
jalapeno pepper, seeded and minced
1
tsp olive oil
1 1/2
tsp chili powder
1
tsp cumin
1/4
tsp cumin
1/4
tsp sea salt
1/4
tsp cayenne powder (optional)
4
large eggs
2
spicy chicken sausage links
1
tbsp chopped cilantro (optional)
Directions
1.
Peel the sweet potatoes, and cut them into 1/2-inch cubes. Place them in a bowl, cover it with plastic wrap, and microwave it on high for 4 minutes. Spray a large frying pan with avocado oil. Over medium-high heat, saute the onion, bell pepper, garlic, and jalapeno pepper for 2 minutes. Add the sweet potatoes, olive oil, chili powder, cumin, sea salt and cayenne pepper (if using) to the pan. Saute on high for 7 minutes, stirring every couple of minutes. In a separate frying pan over medium heat, cook the eggs. Use a spatula to prevent the eggs from spreading. After 2 minutes, turn the eggs and cook the other sides for 1-2 minutes, keeping the yolks slightly runny. Remove the eggs, and set them aside. Thinly slice the chicken sausages into rounds. Using the pan in which you cooked the eggs, saute the chicken sausages over medium-high heat until they are slightly browned. To assemble the "hash stacks", press half of the sweet potato mixture into a 3-inch round cookie cutter. Using the same cutter, trim the egg. Lay the egg on top of the sweet potatoes, and top it with a few slices of chicken sausage. Garnish with the chopped cilantro, if desired.

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