I recently came across a half-forgotten bag of sweet potatoes in the veggie crisper drawer of my fridge (the drawer is not clear and therefore typically empty for this very reason).  To my surprise, the potatoes were in good shape so I immediately felt the need to make something with them.  Always looking for an excuse to add a fried egg to a recipe, I decided to make a hash of sorts with the sweet potatoes and anything else I had on hand in my fridge.  The result was simple, but delicious, and something I’d make again for breakfast (this recipe was actually made for dinner).

What I used:
3 small sweet potatoes, peeled and cubed
½ purple onion, chopped
1 roll breakfast sausage (I used traditional, but you could use the hot & spicy or maple flavored)
olive oil
salt and pepper
2 eggs

How I made it:
I crumbled the breakfast sausage and cooked it over medium high heat in a frying pan on the stove.  While this was cooking and I was occasionally continuing to crumble the sausage, I cubed up my peeled sweet potatoes and chopped the purple onion.  Once the sausage was fully cooked I transferred it to a paper towel lined bowl.  In the same frying pan that I cooked the sausage in, I added the cubed sweet potatoes and cooked on medium high heat to get a golden brown crust.  Because the sweet potatoes were cubed, they don’t take very long to cook through.  Once the potatoes were browned I added the chopped purple onion (I waited to add these because I didn’t want them to be completely overcooked).  When the sweet potato cubes were fork tender, I added the sausage back to the pan to heat everything back up together and fried 2 eggs over easy in a small sauté pan.

Over-easy is the only way I’ve ever known how to prepare a fried egg and I think it’s the absolute best way to prepare such an egg.  Just add your egg to melted butter over medium heat, let it cook like you are making a sunny-side-up egg, add salt and pepper to the yolk side, and once fully cooked on the bottom, flip once and turn the heat off completely.  Allow the second side of the egg to warm through and just become set.  The result:  a runny yolk in a perfectly cooked fried egg.  Served in a Fiestaware deep plate, I topped the sweet potato hash with the over-easy egg.  Once cut, the runny yolk of the egg ties the entire dish together.