Categories: Breakfast

Ingredients

• 1 tbsp olive oil
• 1 lb. sausage, casings removed
• 4 oz. chorizo sausage, casings removed
• 1 large sweet potato, peeled and diced
• 1/2 cup chicken broth, plus more as needed
• 2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper, plus more for garnish
• 1/4 tsp cayenne pepper
• 1 zucchini, diced
• 1 cup fresh baby spinach
• 1 1/2 tbsp butter
• 4 eggs
• Chopped chives, for garnish

Directions

1. Heat oil in a 12-inch skillet over medium heat. Add both sausages; cook, stirring and breaking up lumps, until browned and cooked through, 5 to 10 minutes. Drain skillet.

2. Stir in sweet potato, 1/2 cup broth, the garlic powder, salt, black pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered and stirring occasionally, until sweet potato is tender, about 15 minutes. If needed, add more broth, 1 tbsp at a time, to prevent sticking. Stir in zucchini; simmer, stirring occasionally, until tender, 5 to 10 minutes. Stir in spinach.

3. Meanwhile, in another skillet, heat butter over medium heat. Crack eggs into skillet and cook to desired doneness, 2 to 3 minutes for runny yolks. Serve over hash, garnished with black pepper and chives.

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