Weekend Brunch – Sweet Potato and Sausage Hash with Fried Egg and Garlic Green Chili Aioli
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If I had to pick my favorite meal of the day, I’d pick brunch without giving it a second thought. It might be because brunch is a strictly weekend deal, so it feels special or it may just be the fact that no brunch is complete without eggs. I absolutely love eggs, in any form and any time of the day. What’s not to love? It goes so well with everything, there are so many ways to have eggs that you’d never get bored. I know there are all those arguments about whether eating eggs is good for you and as I have mentioned many times before, I tend to believe in the goodness of the incredible edible egg! So I am sticking with the camp which believes that the dietary cholesterol has no effect on the blood cholesterol levels. If you are in the opposite camp, you can still eat a couple of eggs every week without guilt and this is a relatively healthy brunch where egg is just a supporting character. It is quite a filling meal even with just one egg.
Before I get into the recipe, I wanted to mention a new way to follow my blog updates. If you spend most of your day on Facebook like I do, you can get new blog post updates on your homepage by becoming a fan of the spanking new Live to Eat page on Facebook. Apparently the Networked Blogs link I had before on the sidebar really doesn’t give you updates in your homepage stream unless you are my friend on Facebook. So I apologize if you were trying to follow me on Networked Blogs, please sign up through this link.
Garlic and Green Chili Aioli
Ingredients
- 2 cloves of garlic
- 1 large green chili pepper, sliced
- 2 tbsp low fat mayonnaise
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- salt to taste
Method
Place the garlic and green chili slices in a mortar and pound with a pestle to form a coarse mixture. Place this in a bowl, add the remaining ingredients and whisk well to combine.
Sweet Potato and Sausage Hash
Ingredients
(Serves 2)
- 1.5 tbsp olive oil
- 1/2 cup red onions, diced
- 2 green chilies, sliced thin
- 2 garlic cloves, minced
- 2 sausages, casings removed and diced (~3/4 cup)
- 1.5 cups sweet potatoes (Yams), diced
- 2 tbsp thinly sliced green onions
- 1 tsp seasoning powder of your choice (I used 1/2 tsp chili powder + 1/2 tsp coriander powder + a pinch of garam masala)
- Salt to taste
Method
In a large pan, heat the oil and saute the onions, garlic and green chilies till onions start to soften. Add the seasoning spices and salt and saute for couple of minutes on low heat till the raw smell disappears from the spices. Increase the heat and add the sausage and mix well, while breaking up the big pieces of the sausage with the back of the spoon. Saute till the sausage starts to brown. Add the sweet potatoes and stir well. Cook for about 10-12 minutes stirring frequently till the sweet potatoes are cooked. Stir in the green onions and remove from heat. Keep it warm while eggs are ready
Assembly
Divide the hash equally into two plates. Prepare the eggs the way you like, I had one over-well and one over-easy. I recommend over-easy as you want to break the eggs and mix the runny yolk with the hash. Place the eggs on top of the hash, sprinkle some chopped herbs and spoon some aioli over. You can have toast on the side, but sweet potatoes provide enough carbs to make this a complete meal without the bread.
It’s a South Beach Friendly brunch/breakfast for phase 2, as sweet potato is a low Glycemic root vegetable recommended in Phase 2 and later.
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Category: Breakfast Recipes, Breakfast and Brunch, Eggs, Phase 2, Sweet Potato or Yam
I love brunch too! Sometimes, people think I’m a glutton when I eat breakfast/brunch. well, I guess I am one
And ya, I shall skip the sausage and throw in something else – some marinated tofu mebbe? or beans. I love the aioli too! Going to recreate it with sour cream only since I don’t have mayo!
You can sure add some tofu, or omit all that and just use the sweet potato and onion hash, that would be good too. Of course you can always thrown in some mushrooms, diced peppers etc.
oohh..this reminds me that we havent been “brunch”-ing that much lately..have to start again…brunch is always the best meal ever, especially on weekends! n love that green chilli aioli.
Oh yes, I remember you are a fellow brunch lover
Guess what I’m making for breakfast? I have a lone sausage that needs to be used up real soon. Don’t have sweet potatoes, will use some other veggie.
Have you made mayo at home Sig? I’m really tempted to try it. Every time I see an aioli recipe I want to try it but the idea of raw yolk makes me think twice.
Try with sweet potatoes next time you get them, it is really good in the spicy hash. And no, I’ve never made mayo, I am not sure if I will be succesful and I feel that if not done right it can be a total disaster
I made the hash similar to yours and ended up adding eggs to it. The resulting scrambled egg veggie sausage hash was yummy! Have to try it with sweet potatoes for sure.
i am fast becoming a huge fan of sweet potato. this combination with egg is pretty awesome though, maybe I can convince TH to try it this way cuz he remains adamant that he doesn’t like sweet ptoatoes.. hmpf!
Yeah, don’t tell him its sweet potatoes and just serve it to him, I am sure he will love it
With a brunch dish like this I totally agree with you. Here to on saturday it is a fry up morning once a while then we go fully monty with english breakfast.
MmM the combo of sweet potatoes and hash must be delicious!
As much as I love eggs, I went off them a couple of years ago – they made me feel too full. I gave them up for about 8 months, but back again!
Sweet potato and sausage hash! I know I’ll love it, since I love sweet potatoes…I’ll definitely try it…yummie!
That’s look superb! I just love the idea of Green chili aioli!
Most perfect brunch meal!
That aioli, just right combination! You would sure hear from me about that hash when I make it
Dear Sig,
I’ve been a silent admirer of your blog for close to two years now. I love your eclectic collection of recipes and how you churn out exotic stuff and continue to awe me with traditional kerala cooking as well.
We loved your recipe for mambazha pulisseri(hope i’m spelling it right!) and it’s a staple during summer months at home!
Thanks for sharing. Simply love your blog!
Hi Cookie Shutter, thanks for the nice words! Glad you liked the pulisseri recipe.
That combo looks superb. Very pass-out-on-the-couch-with-a-grin inducing. That aioli looks perfect.
I agree Sig, I can lounge out over brunch for hours, and this one is worth lingering over
I love eggs too and brunch, that is what we end up eating almost every Saturday. That aioli recipe looks great, where else can I use it ?
You can use it as a dip with most anything. It goes great with some simple grilled fish and I love aioli with french fries – when I used to eat fries whenever and wherever
Would you mind terribly if I ate everything but picked out the sweet potatoes? I won’t find if it were the white-fleshed sweet potatoes, I just find the orange-fleshed ones way too sweet and creamy for me.
The orange fleshed sweet potatoes here are not as sweeet as it used to be in India. But you can of course use the white ones too
This looks like a fantastic brunch dish! The green chile aioli sounds amazing too.
Sig,
we haven’t eaten brunch for many years now..but given this so tempting and healthy(i count egg to be healthy:)).we will love eating it every weekend..
hugs and smiles
I love a weekend elaborate brunch when someone cooks it for me:-D
just the sound of garlic green chili aioli is making me drool.. i don’t like mayo tho.