So….Nate has been snacking a lot at night. I thought, “maybe I am not feeding him enough at dinner?” So I whipped up this super filling, manly, meaty meal for him. He LOVED it. He ate two bowls! Then he still snacked after dinner…men. Anyways, its great! It’s #glutenfree, #paleo, #whole30 approved, and honestly just plain filling. You could absolutely add some red pepper flakes or hot sauce to turn up the heat. We topped our bowls with a fried egg, threw it into quesadillas to serve to the kiddos, and even had leftovers for the next day. Cook once, eat twice…victory!
SWEET POTATO AND SAUSAGE BREAKFAST HASH
YOU WILL NEED:
- 1 package ground sausage of choice (I used venison)
- 1 package baby peppers (or 2 large peppers) any colors you like, diced
- 3 large sweet potatoes (add more if you want to stretch the meal a bit further), cubed
- 1/2 onion, diced
- S & P to taste (I like a lot of salt!)
- A large skillet that can transfer to the oven* (I used my lodge cast iron)
TO MAKE:
- Start by sautéing the peppers, onion, and sausage in the cast iron skillet until meat it cooked through
- While you are sautéing this, preheat the oven to 400 degrees
- Using a slotted spoon transfer to a separate bowl and cover. If you have a lot of excess fat in the pan, drain some off now (venison leaves virtually no fat so I didn’t drain it at all) but be sure to leave 2-3 tbs in the pan to coat the sweet potato
- Add the sweet potato to the skillet and stir to coat with the sausage fat, then proceed to sauté on medium for 7-10 minutes, until the sweet potato begin to become fork tender; add some salt and pepper while you’re at it!
- Transfer the pan to the oven and allow the sweet potatoes to roast for approx 10-20 minutes, depending how well roasted you like them, taking them out to stir every 10 minutes. Be careful, the skillet will be very hot!!
- Once the sweet potato is well roasted, add the sausage mixture back to the skillet and stir well
- OPTIONAL: Turn the oven off, then place the entire skillet back inside the oven to keep it piping hot while you fry a few over easy eggs to place on top of each bowl! YUM!
Sweet Potato and Sausage Breakfast Hash
April 4, 2018
Ingredients
- 1 package ground sausage of choice (I used venison)
- 1 package baby peppers (or 2 large peppers) any colors you like, diced
- 3 large sweet potatoes (add more if you want to stretch the meal a bit further), cubed
- 1/2 onion, diced
- S & P to taste (I like a lot of salt!)
- A large skillet that can transfer to the oven* (I used my lodge cast iron)
Directions
- Step 1 Start by sautéing the peppers, onion, and sausage in the cast iron skillet until meat it cooked through
- Step 2 While you are sautéing this, preheat the oven to 400 degrees
- Step 3 Using a slotted spoon transfer to a separate bowl and cover. If you have a lot of excess fat in the pan, drain some off now (venison leaves virtually no fat so I didn’t drain it at all) but be sure to leave 2-3 tbs in the pan to coat the sweet potato
- Step 4 Add the sweet potato to the skillet and stir to coat with the sausage fat, then proceed to sauté on medium for 7-10 minutes, until the sweet potato begin to become fork tender. Add some salt and pepper while you’re at it!
- Step 5 Transfer the pan to the oven and allow the sweet potatoes to roast for approx 10-20 minutes, depending how well roasted you like them, taking them out to stir every 10 minutes. Be careful, the skillet will be very hot!!
- Step 6 Once the sweet potato is well roasted, add the sausage mixture back to the skillet and stir well
- Step 7 OPTIONAL: Turn the oven off, then place the entire skillet back inside the oven to keep it piping hot while you fry a few over easy eggs to place on top of each bowl! YUM!
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