With my husband's current allergy issues, he can no longer eat a lot of his favorite breakfasts. My friend, Jenn, made this delicious recipe for us when I had a baby and simply replaced the pork sausage with turkey sausage. We were amazed at how delicious this different combination of ingredients tasted! We added a bit of maple syrup on top as well.
Ingredients:
1 lb pastured sausage
1 medium onion, chopped
2 medium-sized sweet potatoes
salt and pepper, to taste
rosemary, to taste
4 eggs
maple syrup to taste
Directions: Brown sausage. Transfer to a plate.
Reduce heat to medium-high, add 1 Tbsp coconut oil to cast iron skillet and saute onions until translucent. Transfer to the plate with the sausage.
Heat 1 Tbsp coconut oil over medium-high heat, add chopped sweet potatoes and cook, stirring occasionally, until tender (about 10 minutes). Sprinkle some rosemary over sweet potatoes. Cover skillet with a lid while cooking. Add sausage and onions to the cast iron skillet and stir everything.
Crack four eggs over sweet potato hash. Place cast iron skillet in a preheated 425 degrees oven and cook for about 10-15 minutes until eggs are set.
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