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Spicy Chicken Sausage and Sweet Potato Hash

Marc Murphy serves one of Manhattan's best brunches at his downtown restaurant, Landmarc. Start your Sunday (and hers) with one of his favorite creations: a protein-packed feast of sweet, spicy, and savory flavors

Ingredients

Serves: Prep:  8min |Cook: 37min |Total: 45min
              

Directions

1.
Heat 1 Tbsp of the olive oil in a saute pan over high heat. Add the sausage and fry until brown; remove and set aside. Shred the sweet potatoes on the rough side of a box grater.
2.
Heat the remaining oil in the pan that the sausage was cooked in. Add the onions and garlic, and cook until lightly browned. Squeeze out the excess water in the potatoes. Add them to the pan along with the butter, peppers, and thyme. Season with salt and pepper and cook on medium heat for 10 minutes. Flip the hash over and cook until crisp, about 10 minutes. Add the sausage back into the hash and toss to combine.
3.
Fill a saute pan three-quarters of the way with water. Add 1 Tbsp of salt and the vinegar and simmer. Crack the eggs into the water and poach for 3 minutes. Remove. Place hash onto plates. Top with poached egg.

Nutritional Facts per serving

CALORIES 698.2 CAL

FAT 46.2 G

SATURATED FAT 13.4 G

CHOLESTEROL 479.1 MG

SODIUM 1986.8 MG

CARBOHYDRATES 24 G

TOTAL SUGARS 10.2 G

DIETARY FIBER 5.3 G

PROTEIN 46.6 G
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