Sweet Potato Hash Recipe
Fresh locally sourced sweet potatoes, topped with onions, peppers, mushrooms, sausage, and a basted egg. served with a side of avocado cream and a biscuit,topped with fresh rosemary.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Avocado Cream
Biscuit
Garnish
Method
Sweet Potato Hash
- 1
Prepare the Sweet Potatoes
Peel and dice the sweet potatoes into small cubes. Boil them in salted water for about 10 minutes until tender, then drain and set aside.
- 2
Cook the Sausage
In a large skillet, cook the sausage over medium heat until browned. Remove from the skillet and set aside.
- 3
- 4
Combine Ingredients
Add the boiled sweet potatoes and cooked sausage back to the skillet. Stir to combine and heat through. Season with salt and pepper to taste.
- 5
Cook the Eggs
In a separate pan, baste the eggs to your preference. Once cooked, place them on top of the sweet potato hash.
Avocado Cream
- 6
Make the Avocado Cream
In a bowl, mash the avocado and mix in sour cream, lime juice, and salt until smooth and creamy.
Biscuit
- 7
Prepare the Biscuit Dough
In a mixing bowl, combine flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 8
Add Milk
Gradually add milk to the dry ingredients, stirring until just combined. Do not overmix.
- 9
Bake the Biscuits
Preheat the oven to 425°F (220°C). Drop spoonfuls of dough onto a greased baking sheet. Bake for 12-15 minutes until golden brown.
Assembly
- 10
Serve
Plate the sweet potato hash topped with a basted egg, add a dollop of avocado cream on the side, and serve with the freshly baked biscuit garnished with fresh rosemary.