Sweet Potato & Sausage Hash

With hash, anything goes. Here, American cookbook author/TV celeb

Rachael Ray creates a memorable pairing: A Year of Deliciously Different Dinners .

Salsa:
3 tomatoes, seeded, diced
1 jalapeño pepper, seeded, minced
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
Juice of 1 lime
Salt + pepper to taste

Hash:
2 tbsp extra-virgin olive oil
1/2 lb (225 g) sausage (2 large), casings removed
1 sweet potato, scrubbed, chopped
1 large red onion, finely chopped
2 tsp pure chili powder (eg. ancho or chipotle)
2 tsp ground coriander
1 tsp ground cumin
Salt + pepper to taste
1 cup grated manchego or extra-old white cheddar cheese
1 tbsp unsalted butter
4 large eggs

For salsa, in small bowl, combine tomatoes, jalapeño, onion,

cilantro and lime juice. Season with salt and pepper.

For hash, heat oil in large, non-stick skillet over medium-high. Add sausage. Cook, breaking up into small pieces with back of wooden spoon, 3 minutes. Add potato, onion, chili powder, coriander,

 cumin, salt and pepper. Cook, stirring often, 10 to 12 minutes or until potato is tender. Stir in cheese.

Transfer to bowl; cover with foil.

Wipe skillet clean. Return to medium-high heat with butter to melt.

Crack eggs into skillet. Fry to desired doneness.

To serve, divide hash over 4 plates. Top each with egg and portion of salsa.

Makes 4 servings.