• 1 package (12 ounces) chicken sausage, chopped
  • 2 sweet potatoes, peel and chopped
  • 2 Opal Apples, peeled, cored and chopped
  • 1/2 onion, chopped
  • 2 tablespoons olive oil
  • 1/2 cup chicken stock
  • 4 eggs
  • Salt and pepper, to taste
  • 1/4 cup parsley, chopped

Heat a skillet over medium high heat, add the olive oil and cook the onion, and sweet potatoes for 10 minutes. Season with salt and pepper.

Add the chicken sausage and apples and cook for another 5 minutes. Pour in the stock and cover the pan for 10 minutes at a low simmer. The eggs can be fried in a separate pan or make 4 wells in the hash and break the eggs into each well.

Cover the pan again and cook the eggs for 5 minutes over low heat. Remove from heat and sprinkle the parsley over the top. Serve immediately.