Good morning! Sweet potatoes, sausage, egg and greens tossed in a skillet makes an excellent breakfast. There are a few steps, so this is a great weekend breakfast to make during that first cup or two of coffee. 😉 Paleo, gluten free, and wonderful served with fresh fruit or berries!
2 tablespoons high-heat oil, divided
1 pound fresh sausage (optional)
1/2 onion, thinly sliced
3 cloves garlic, minced
1 1/2 pounds garnet or jewel yams, or sweet potatoes, scrubbed and cut into 1/2-inch cubes
1 bunch spinach or kale, tough stems removed and leaves chopped
Salt, black pepper, and/or red chili flakes to taste
Heat 1 tablespoon oil in skillet over medium-high heat. Add sausage (if using); crumble and cook until no longer pink. Add onion, garlic and cook until onion is soft, 5 to 7 minutes. Remove mixture from pan.
Heat remaining oil in skillet and add yams. Cook until golden and tender, stirring occasionally, about 20 minutes. Return sausage mixture to the skillet. Stir in spinach or kale and toss with potatoes and meat. Now, using a spoon, make 4 shallow indentations in the hash and crack 1 egg into each indentation. Reduce heat to medium-low, cover, and cook until whites are set, 8 to 10 minutes. Serve immediately.
Thanks PCC Natural Markets for the inspiration (modified and shortened recipe from the original and it was still great)!
This combination of beets, oil & vinegarette and toasted walnuts is delicious! Great as an appetizer, side or salad. 🙂
3 pounds beets
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
dash of salt and pepper
1/4 cup olive or walnut oil
1/2 cup walnuts
3/4 bunch green onions, sliced
1/4 red onion, sliced into thin half-moons (optional)
Steam or boil beets until fork tender, it will really depend on their size, but about 20-40 minutes. Cut off root and stem ends and slip off skins under cool, running water while beets are still warm (easiest way to do this is to sort of ‘massage’ the beets and the skin will come right off). Cool beets.
Whisk together vinegar, mustard, salt, pepper and oil until dressing is blended.
Cut cooled, peeled beets into 1-inch wedges and toss with dressing.
To toast walnuts, preheat oven to 350° F. Spread nuts on a cookie sheet and toast for about 4 to 5 minutes. Let cool. Roughly chop toasted walnuts.
Add walnuts, green onions and red onions to dressed beats; toss to combine.
Super mom tip: Beets can be cooked days in advance and stored in the fridge. Just keep them unpeeled until you are ready to use.