1 pound fresh sausage
2 NC sweet potatoes, diced
1 medium red onion, diced
1 teaspoon ground cumin
2 teaspoons ground coriander
salt and pepper to taste
1 cup extra sharp cheddar cheese, grated
4 local eggs
1 tablespoon butter
Break up your sausage and cook it in a pan over medium high heat. When the sausage is nearly finished, drain some of the grease and add the sweet potatoes and onion. Add the cumin and coriander and mix well. Continue to cook until the sweet potatoes are tender and cooked through, approximately 10 minutes.
When the hash is cooked through transfer to a medium serving bowl. Cover the hash with the extra sharp cheese and cover the entire dish with foil.
Wash out the pan and melt one tablespoon of butter. Crack the eggs into the pan and cook over medium high heat. When the eggs are done, remove foil from serving dish and add eggs. Sprinkle the entire dish with salsa and enjoy!
You can control the heat in this hash with the sausage and salsa. It’s good for breakfast, brunch, lunch or dinner.