Chili-sweet potato hash with fried eggs

(this is a rachel ray recipe)

2 T. olive oil
1/2 lb. maple breakfast sausage
1 med. sweet potato, scrubbed clean,
cut in half lengthwise, and thinly
sliced in half moons
1 large red onion
2 t. chili powder
1 t. ground cumin
2 t. ground coriander
salt and pepper
3 vine-ripe yellow tomatoes
1 sm. jalepeno, seeded and chopped
2-3 T. chopped fresh cilantro
Juice of 1 lime
1/2 c. fresh flat-leaf parsley, chopped
1 c. grated Manchego, or extra sharp cheddar cheese
1 T. unsalted butter
4 large eggs


Preheat a large nonstick skillet over med. heat with olive oil. Add the breakfast sausage, breaking it into small chunks with your spatula - brown sausage for three minutes. Add sweet potatoes and 3/4 of the chopped onion to the sausage, along with Chili powder, cumin, coriander, salt and pepper. Stir FREquently (I burnt mine once!), and cook for 10 - 12 minutes or until the potatoes are nice and tender.
While the hash is cooking, in a small bowl, combine the tomatoes, jalepeno, remaining onions, cilantro, lime juice and a little salt and pepper.
Once the hash is cooked, add the chopped parsley, stir to combine, and transfer to serving plate. Sprinkle with cheese and cover with aluminum foil. The cheese will melt while you make fried eggs.
Wipe clean the skillet, return to med. hi heat, and add butter. Once butter has melted, crack eggs into skillet, season with salt and pepper. Cook to desired doneness,, or scramble (a little runny egg is really good with this!).
Transfer fried eggs to top of hash, sprinkle with fresh tomato salsa, and serve.


****My notes - Yes, it looks like a lot of extra things to buy, but this is soo good, it's worth it. You can use red tomatoes, and I think a regular onion and any breakfast sausage would be fine. It does need a good strong cheese, I really like white cheddar on it, but yellow is sometimes cheaper, and just fine. And I leave out the parsley all together - RR puts it in everything, and I think it's a bit over done. Also, make sure your potatoes are soft - really slicing them thinly helps. Happy eating!

Tortilla Bites

8 oz cream cheese
1 cup sour cream
4 oz chopped green chiles, drained
1/2 cup chopped dried beef (or any meat)
1/2 tsp garlic salt
10 8-inch flour tortillas

Combine first 5 ingredients. Spread on each tortilla and roll up. Refrigerate to chill. When chilled, cut into 1-inch pieces. Serves 15.

They're not spicy with only green chiles, but I add my grandma's jalapeno salsa to add kick to it. I suppose you could add whatever peppers or hot sauce you want to make it as spicy as you want.