This is one of my very favorite breakfast meals — but I can eat it for lunch and dinner as well. It’s like the Paleo version of Sunday Brunch. Super filling and super delicious (and super easy). So here we go!
• 1 red bell pepper, sliced
• 1/2 lb browned breakfast sausage (you can used sliced links or ground — I prefer ground)
• 1 large sweet potato or yam, cubed
• 1 small yellow onion, sliced
• 1 package baby bella mushrooms, sliced
• Eggs (however many you want — I use 1.5 per person)
• 2 tbsp butter (to make the eggs)
The first thing you do is brown your breakfast sausage in a large frying pan. Photos of raw meat are ugly, so I didn’t snap any. You’re welcome. While the meat is browning, bring some water to a boil for the sweet potatoes. You want to cook them until they are *almost* done, but not quite (8-10 minutes).
Once the meat is browned, remove it to a bowl/plate and drop in the sliced onions and red pepper to cook. No need for oil here — the fat from the sausage is enough. Once these veggies start to soften (5 minutes or so), add the mushrooms. Cook this combo until the liquid from the mushrooms boils off, then add back the sausage and the sweet potatoes.
Warm all of these together to meld the flavors. While doing this, you should scramble your eggs. You can refer to this recipe for my preferred method of cooking eggs.
Then serve it all up! I put the eggs on the bottom and then cover them in hash. Because this recipe is not the most colorful, I garnished it with sour cream and chives (because that makes everything prettier). My guest eating this seemed to love the addition, so knock yourselves out!
Yummmmm. This makes enough for about 6 helpings. Served with 1.5 scrambled eggs and without the sour cream, each serving is about 450 calories. For your internet share today, this one is for all you bakers. How does cinnamon streusel pumpkin coffee cake with a maple glaze sound? I KNOW! So delicious…