Sweet Potato Boudin Hash
One of my favorite breakfast dishes is Corned Beef Hash. So, when I stumbled across this recipe, I was intrigued. After a little tweaking here and there, this is my result.
3 tablespoons canola oil, divided
1 large sweet potato, peeled and shredded
1/2 pound boudin, sliced
1 bunch green onions, chopped
1 jalapeño pepper, seeded and minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons Creole seasoning
1 tablespoon Champagne vinegar
1/4 teaspoon hot sauce (not Tabasco)
6 large eggs
Toast for serving
In a large skillet over high heat, add 2 tablespoons canola oil; cook sweet potatoes, stirring occasionally, until it begins to brown. Add boudin, and cook about 5 minutes. Stir in green onions, jalapeño, parsley, thyme, Creole seasoning, vinegar, and hot sauce, until combined.
In a large skillet over medium heat, heat remaining 1 tablespoon canola oil; crack eggs onto pan, and cook until the whites are cooked through. Divide has between plates and serve with eggs and toast.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!