Sweet Potato Boudin Hash

Sweet Potato Boudin Hash

Make room in your arsenal of go-to breakfast dishes for this spicy Cajun hash that’s as versatile as it is easy to prepare: Sweet Potato Boudin Hash. A South Louisiana classic, boudin is unique in its ability to work well at any meal and for almost any occasion. Th e flavorful pork and rice sausage pairs fantastically with sweet potatoes, and it’s downright decadent topped with an over-easy egg. Serve this Sweet Potato Boudin Hash at Sunday brunch or as a weeknight fix for a quick meal that’s casually indulgent at any time of the day.

Sweet Potato Boudin Hash
Serves 4
Make room in your arsenal of go-to breakfast dishes for this spicy Cajun hash that’s as versatile as it is easy to prepare.
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Ingredients
  1. 3 tablespoons canola oil, divided
  2. 1 large sweet potato, peeled and shredded
  3. ½ pound boudin, sliced
  4. 1 bunch green onions, chopped
  5. 2 jalapeño peppers, seeded and chopped
  6. 2 tablespoons chopped fresh parsley
  7. 1 tablespoon chopped fresh thyme leaves
  8. 1 teaspoon kosher salt
  9. ½ teaspoon ground black pepper
  10. 1 tablespoon Champagne vinegar
  11. ¼ teaspoon hot sauce
  12. 6 large eggs
  13. Sourdough toast
Instructions
  1. In a large skillet over high heat, add 2 tablespoons canola oil; cook sweet potato, stirring occasionally, until it begins to brown. Add boudin, and cook about 5 minutes. Stir in green onion, jalapeños, parsley, thyme, salt, pepper, vinegar, and hot sauce until combined.
  2. In a large skillet over medium heat, heat remaining 1 tablespoon canola oil; crack eggs onto pan, and cook until whites are cooked through. Divide hash between plates, and serve with eggs and toast.
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