This sweet potato breakfast hash or shakshuka is quick to whip up and very flavorful considering all the ingredient used. The good thing about it is that you only need a handful of the various ingredients need including the sweet potatoes, kales (sukuma wiki) and any type of sausage on hand.
It is a variation of the sweet potato breakfast hash or shakshuka (with bacon).
My Sweet Potato Breakfast Hash (with sausages) Video Tutorial
Here is a quick video showing how to make sweet potato breakfast hash with sausages . You can also subscribe to my YouTube Channel for more recipe videos, kitchen tips & hacks!
Preparation & cooking:
Start by preparing all the vegetables; peel & cube the sweet potatoes, deseed & dice the bell peppers and onion and remove the sausage casing.
On a large cast iron pan or heavy stainless steel pan or a heavy non stick pan, heat one table spoon cooking oil then add the decased sausages. Cook them till golden and crispy on medium heat. Once done, remove & set aside.
On the same pan, heat the remaining oil then add the diced onion, green & yellow bell peppers (hoho) and sauté for about a minute till they soften then add in the spices and mix well.
Stir in the diced sweet potato and let them cook wile covered to soften them for about 10-12 minutes, stirring often until fork tender. Incase they are sticking on the bottom of the pan, add a dash of water to deglaze the pan.
Add back the cooked sausages and stir then add the kales (sukuma wiki) and cover. Allow to wilt for 1-2 minutes then stir them in. Cover again for another 1-2 minutes to cook. Remember to season with black pepper & sea salt.
Using a spatula or cooking spoon, create 4 wells. Crack an egg into each well and cook until the eggs are done to your liking. Remember to season the eggs with black pepper & sea salt. You can cover the pan to cook the eggs faster. If you prefer well done eggs, make sure when you insert a skewer or toothpick, it comes out clean.
Remove the breakfast hash/shakshuka from the heat. Garnish with chopped chives/ cilantro/ parsley then serve.
Sweet Potato Breakfast Hash or Sweet Potato Shakshuka (with sausages)
Ingredients
Method
- Start by preparing all the vegetables; peel & cube the sweet potatoes, deseed & dice the bell peppers and onion and remove the sausage casing.
- On a large cast iron pan or heavy stainless steel pan or a heavy non stick pan, heat one table spoon cooking oil then add the decased sausages. Cook them till golden and crispy on medium heat. Once done, remove & set aside.
- On the same pan, heat the remaining oil then add the diced onion, green & yellow bell peppers (hoho) and sauté for about a minute till they soften then add in the spices and mix well.
- Stir in the diced sweet potato and let them cook wile covered to soften them for about 10-12 minutes, stirring often until fork tender. Incase they are sticking on the bottom of the pan, add a dash of water to deglaze the pan.
- Add back the cooked sausages and stir then add the kales (sukuma wiki) and cover. Allow to wilt for 1-2 minutes then stir them in. Cover again for another 1-2 minutes to cook. Remember to season with black pepper & sea salt.
- Using a spatula or cooking spoon, create 4 wells. Crack an egg into each well and cook until the eggs are done to your liking. Remember to season the eggs with black pepper & sea salt. You can cover the pan to cook the eggs faster. If you prefer well done eggs, make sure when you insert a skewer or toothpick, it comes out clean.
- Remove the breakfast hash/shakshuka from the heat. Garnish with chopped chives/ cilantro/ parsley then serve.
Notes
- You can substitute the sausages with bacon or minced meat or beans of your choice (black beans/chickpeas would work best). Or a combination!
- You can swap the sweet potatoes with regular potatoes.
- Incase you want to swap the kale (sukuma wiki) with spinach, make sure you’ve pre steamed them & drained the water. Failure to doing so, the dish will be super soggy!
- You can skip the eggs or if you love a runny yolk, cook for a shorter amount of time.
- Cook the whole meal on medium heat but on adding the eggs, lower the heat to low.
- You can use the spices you prefer.
- The more colourful the bell peppers (hohos) the better. Get red, orange, yellow and green if you can.
- You can make it a one pot lunch/dinner as well especially if you go for minced meat/beans and skip the eggs or as is!
DID YOU MAKE THIS RECIPE?
Tag @gwenjikoni on Instagram and hashtag it #gwenjikoni
