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Camp Breakfast: Sweet Potato Hash


Camp Breakfast: Sweet Potato Hash

Alite camp chef, Anne Assassi is bringing breakfast is back in a bold and colorful way. Her “sweet” take on a classic potato hash features spicy indonesian spices and is a unique and flavorful way to start your day at camp. Many of the vegetables in this dish, sweet potatoes, kale, and bell peppers, can be bought pre-sliced. Alternatively, you can slice them up before your adventure for less prep in the camp kitchen.

The medley of veggies in this dish are packed with vitamins and possess health benefits you’ll enjoy. Sweet potatoes have antioxidants that promote anti-inflammation and kale is one of the most nutrient dense foods on the planet. These ingredients compliment each other well and make a colorful, hearty meal that is guaranteed to satisfy!

Definitely don’t overcrowd the pan or the potatoes and sausage won’t brown. So either bring a large skillet or pan to cook them up in a couple batches!

 

 


 

Sweet Potato Hash

AT A GLANCE

  • Serving Size: 4
  • Prep Time: 10 minutes | Total Time: 25 minutes

INGREDIENTS

  • Kosher salt and freshly ground black pepper
  • 1 lb sweet potato, peeled and cut into ¼-inch cubes
  • Extra virgin olive oil
  • 1 link chicken apple sausage, cut into ¼ inch pieces
  • 3 cloves garlic, minced
  • 1 large shallot, sliced
  • 1 small jalapeno pepper, diced
  • 1 small green bell pepper, cut into ½-inch dice
  • 1 small red bell pepper, cut into ½-inch dice
  • 1 cup kale leaves, ribs removed, chopped
  • 1 tbsp chopped thyme
  • 1 tbsp sambal bajak or oelek
  • 1 tbsp paprika
  • 4 eggs

STEPS TO SUCCESS

  • Bring a large saucepan of lightly salted water to a boil over high heat. Add potatoes and cook until just tender, about 5 minutes. Drain.
  • Heat 2 tbsp olive oil in an extra large skillet over medium heat.
  • Add sausage and sweet potatoes in an even layer, and cook on one side until they begin to brown, about 5 minutes.
  • Season with ½ tsp kosher salt and freshly ground black pepper. Cook in batches, adding additional olive oil, to avoid over crowding if necessary.
  • Stir in garlic and sauté until fragrant, about 30 seconds.
  • Add shallots, jalapenos, bell peppers, kale, and thyme, and cook, stirring occasionally, until the potatoes and sausage are browned on all sides, about 10 more minutes.
  • Season hash with salt and pepper to taste. Stir in sambal bajak and paprika and cook for about 2 minutes, until well combined. Remove from heat and keep warm.
  • Add enough olive oil to coat the bottom of a large frying pan and heat oil over medium-low heat. Crack about 4 eggs into the pan at a time, spooning oil over the whites. Fry until the whites are firm, but the yolks are still runny.
  • Serve hash on plates and garnish with a fried egg!

 



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