Crispy Sheet Pan Boudin and Sweet Potato Hash with Fried Eggs
 
Makes 6 Servings
Ingredients
  • 5 cups diced sweet potato (peeled, if desired)
  • 1 green bell pepper, diced
  • 1 small yellow onion, diced
  • 4 tablespoons olive oil
  • 1 teaspoon Creole seasoning
  • ½ teaspoon kosher salt
  • 3 cups Boudin
  • 6 large eggs
  • Fresh cilantro, to serve
  • Garnish: Creole seasoning
Instructions
  1. Preheat oven to 400°.
  2. In a large bowl, combine sweet potato, bell pepper, yellow onion, 2 tablespoons oil, Creole seasoning, and salt. Arrange in a single layer on half of a baking sheet. Drizzle remaining 2 tablespoons oil on empty side pan. Spread Boudin in an even layer on top of oil.
  3. Bake, stirring occasionally, until golden brown and sweet potatoes are tender, 30 to 45 minutes. Stir together Boudin and sweet potato. Create 6 indentations in mixture, and crack 1 egg in each indentation. Bake until egg whites are set and yolks reach desired level of doneness, 5 to 7 minutes. Serve with cilantro. Garnish with Creole seasoning, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/sheet-pan-boudin-sweet-potato-hash-fried-eggs/