>> Wednesday, May 19, 2010
This is a tweaked version of a Rachel Ray 30 Minute Meal. To see the original, click here.
4 medium sweet potatoes, peeled and cubed into 3/4" pieces
1 lb breakfast sausage; not in the casing
1/2 vidalia onion, rough chopped
1 medium green bell pepper, rough chopped
1 jalepeno pepper, diced
1 1/2 TBSP chili powder
1 TBSP cumin
1 tsp coriander
salt to taste
1 1/2 cups shredded cheddar cheese
eggs; 2 per person
I serve this topped with fresh tomato salsa. For my ingredients list and the recipe, click here.
Boil sweet potatoes in a large pot until just fork tender, 4-5 min. Drain well and set aside.
In a large skillet over medium-high heat, brown the breakfast sausage until no pink remains; 4-5 minutes.
Drain the fat then add onion and bell pepper to the pan, cooking until onion begins to turn translucent 3-4 minutes.
Add the sweet potatoes to the skillet, tossing with a wooden spoon to combine until potatoes begin to crisp on edges; 4-5 minutes.
Season with chili powder, cumin, coriander and salt. Add diced jalepeno to the pan and cook one additional minute.
Transfer to a large serving bowl or platter, top with shredded cheddar cheeese and cover with foil to melt the cheese and keep everything warm while you cook your eggs.
Serve on plates topped with fried eggs and fresh tomato salsa.