Put sweet potatoes and water in a skillet and bring to a boil over high heat.
Reduce heat to low and cook about 20 minutes, stirring occasionally, until the water has been absorbed by the sweet potatoes.
Add 1 tablespoon oil, sausage, onion, bell pepper and garlic to the skillet with the sweet potatoes. Cook about 15 minutes, stirring occasionally, until the onion is lightly browned and the sweet potatoes are tender.
Divide the hash between 4 plates and return the skillet to the stove.
Reheat the skillet over medium high heat and when it is hot, add the remaining 1 teaspoon oil.
Add the eggs, one at a time, and cook about 3-5 minutes until the whites are solid and the yolks begin to thicken but are not hard. Flip the egg and cook for one more minute.
Top sweet potato hash with an egg and serve right away.
Chicken sausage typically has less fat than pork sausage, but you can use any type in this recipe.
Sweet Potato Hash with Egg
Amount Per Serving (1 1/4 cups eachg)
Calories from Fat 99
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Total Carbohydrates 23g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.