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  • Writer's pictureTommy Centola

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!!!

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