Sweet Potato Breakfast Hash
I may have mentioned before when you have a full CSA share you need to expand your thinking on when to eat vegetables. They're not just for dinner. I try to think of ways to incorporate vegetables into our weekend breakfasts. We got sweet potatoes in our last box. I found this recipe and adapted it for one of our breakfasts.
1/2 cup of diced onion
1/2 cup of sweet peppers
2 garlic cloves, finely chopped
3-4 pork sausage breakfast links, cut into pieces
2 cups shredded sweet potatoes
2 cups of spinach or any other tender greens that are available. I used the tops from our hakuri turnips.
3-4 eggs
Salt and pepper to taste
shredded cheese (whatever you have available)
avocado to garnish, if available. I didn't have any.
The quantities are very flexible for this dish. These are just guidelines. You can also add mushrooms if you wish.
Use a large skillet, heat and add about 2 tablespoons sunflower seed oil (Driftless Organics offers very good oil). Sauté the onions, peppers, and sausage pieces until tender. More oil can be added if needed. Add the sweet potatoes and sauté until tender. Add the greens and stir into the other ingredients until they are wilted. Season with salt and pepper. Make wells in the mixture and beak an egg into each well. Cover the pan until the egg yolks are cooked to your liking. Just before the eggs are finished sprinkle with cheese so that it has a chance to melt.
If by any chance, you have made some of the Roasted Pepper Spread (last recipe), a little of this on top of the hash is very tasty.
This could easily be made into a vegetarian breakfast by eliminating the sausage and if necessary the eggs. Although I think the eggs in particular add a lot to the dish.
1/2 cup of diced onion
1/2 cup of sweet peppers
2 garlic cloves, finely chopped
3-4 pork sausage breakfast links, cut into pieces
2 cups shredded sweet potatoes
2 cups of spinach or any other tender greens that are available. I used the tops from our hakuri turnips.
3-4 eggs
Salt and pepper to taste
shredded cheese (whatever you have available)
avocado to garnish, if available. I didn't have any.
The quantities are very flexible for this dish. These are just guidelines. You can also add mushrooms if you wish.
Use a large skillet, heat and add about 2 tablespoons sunflower seed oil (Driftless Organics offers very good oil). Sauté the onions, peppers, and sausage pieces until tender. More oil can be added if needed. Add the sweet potatoes and sauté until tender. Add the greens and stir into the other ingredients until they are wilted. Season with salt and pepper. Make wells in the mixture and beak an egg into each well. Cover the pan until the egg yolks are cooked to your liking. Just before the eggs are finished sprinkle with cheese so that it has a chance to melt.
If by any chance, you have made some of the Roasted Pepper Spread (last recipe), a little of this on top of the hash is very tasty.
This could easily be made into a vegetarian breakfast by eliminating the sausage and if necessary the eggs. Although I think the eggs in particular add a lot to the dish.
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