Sweet potato hash w/ muffin pan poached eggs
- 3 Sweet potatoes
- 1/2 cup Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 tsp Paprika
- 2 tsp Brown sugar
- 1 cup Diced chorizo
- 6 Eggs
Wash and chop sweet potatoes. Heat oven to 400°.
Toss chopped sweet potatoes in olive oil and add spices. Toss all ingredients to be sure potatoes are well coated. Spread evenly over a foil lined sheet pan. Roast in oven for 15 minutes. Remove from oven and combine chorizo to potatoes while flipping to ensure that the potatoes will cook evenly. Return to the oven and roast for another fifteen minutes or until fork tender.
After returning the chorizo and potatoes to the oven liberally oil a muffin pan. Pour about a tablespoon of water in each muffin hole. Crack an egg into each and sprinkle with salt and pepper. Cook in oven for eight to ten minutes or until whites are firm while yolks still appear runny. Once cooked remove from the oven and carefully lift out each egg with a slotted spoon and allow to dry on a paper towel covered plate.
Serve the egg on top of the chorizo and potato hash.
Hash Brown Casserole
- Frozen shredded hash browns
- 1 cup cream cheese
- 1 cup sour cream
- 2 cups cheddar cheese
- 1/2 cup heavy cream
- 1/2 cup diced yellow onion
- Salt and pepper
- 1 lb browned and seasoned breakfast sausage.
Preheat oven to 375°.
Combine hash browns, cream cheese, sour cream, 1 cup of cheddar cheese, onion, and the heavy cream until incorporated. Season with salt and pepper to taste.
Spread the hash brown mixture into a well greased 9″x13″ casserole dish. Spread browned sausage over hash browns and cover with cheese.
Cover the casserole with foil and bake for 45 minutes, removing foil for last five minutes to brown cheese.