Southwestern Pork Sausage and Sweet Potato Hash Recipe

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Halve poblano lengthwise; remove seeds and membranes. Put cut sides down on the prepared baking sheet; roast until skins are charred about 20 minutes. Wrap foil around pepper halves and let stand until cool enough to handle 20 to 30 minutes.

Meanwhile brown sausage in a large skillet over medium heat stirring to break up lumps about 5 minutes. Transfer to a plate; drain grease.

Return the skillet to medium heat; melt 1 tablespoon butter with the oil. Stir in bell peppers sweet potato onion chili powder cumin red pepper flakes and garlic. Cook stirring occasionally until vegetables are tender and starting to brown 20 to 25 minutes.

Peel and chop the poblano; add to the skillet along with sausage and 1/4 teaspoon each salt and black pepper. Cook until heated through 1 to 2 minutes. Transfer to a serving platter and keep warm.

Rinse the skillet return to heat and melt remaining 1 tablespoon butter. Crack eggs into the skillet; sprinkle with remaining 1/4 teaspoon each salt and black pepper. Reduce heat to low and cook until whites are completely set and yolks begin to thicken 3 to 4 minutes.

Top hash with eggs and serve with salsa cheese and cilantro.