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)!
Root veggies are in season with an abundance to select from already. You can use sweet potatoes, yams or garnet yams for this recipe. You are dairy free? No problem. Bake them the same way as described below and omit cheese. They are super delicious either way! 🙂
4 small sweet potatoes, halved lengthwise
2 Tbsp olive oil
Salt and black pepper
3 oz Fontina cheese, grated (3/4 cup) – I could not find this in my local grocery store and used Comte cheese instead.. you can’t really go wrong with any cheese though, so use your favorite cheese or just Parmesan works great!
1 1/2 oz. Parmesan, grated (1/3 cup)
Heat oven to 425*
Rub potatoes with oil and season with salt and pepper
Bake, cut side down, on a baking sheet or glass pan until golden brown and tender, ~20 minutes (fork inserts very easily)
Turn over to broil
Combine cheeses and sprinkle on potatoes cut-side up
Broil until cheese is melted and golden brown, 2 to 3 minutes