This is one of my favorite skillet style breakfasts! The key to this is not over cooking to sweet potatoes as they tend to get mushy if you do. They don't hold up as well as a yukon style potato so you're cooking them in the skillet for only about 10 minutes before baking.
The Hash: 1 very large sweet potato peeled and diced 1 Package jimmy dean sausage (hot, sage or mild) 1 Tbs Salt 1 Tbs pepper 1 Tbs Sage (if you don't use sage sausage) 1 Tbs minced garlic 1/4 cup oil 1/2 chopped sweet onion 1/2 a small red bell pepper chopped (optional) 1/2 cup to 1 cup Cheddar cheese 5 or 6 eggs Cook the garlic and onions in oil. Add the sausage and cook for about 5 minutes. Add the potatoes, plus your spices and go 10 more; Do NOT overcook here to ensure potatoes don't get soft. Drain off any excess fat then mix in the cheese and left melt about a minute. Top with your eggs and bake for 12 to 15 minutes at 450. Serve with an espresso with Baileys and nutmeg!
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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