Monday, November 2, 2015
Rosemary Sweet Potato Hash with Sausage
Do yourself a favor and make this sweet potato hash for breakfast as soon as possible. Or make it for dinner. Make it at 2am when you can't sleep. Whatever. It's just that good.
This is a very minimalist recipe, with six very simple ingredients that come together to make a dish that is earthy, filling, and perfectly spiced with a Rosemary flavor that made me think of Christmas a little bit. I also just love cooking with our cast iron skillet because it reminds me of camping and cooking bacon on the fire. I used fresh rosemary and sweet Italian sausage and made this dish twice in a week because we loved it so much. It may be a new holiday breakfast tradition.
This recipe is from Delicious Meets Healthy and I'm so glad I found it via a Pinterest search one Sunday morning! Check out her blog or see recipe below.
1 lb pastured sausage
1 medium onion, chopped
2 medium sized sweet potatoes
salt and pepper, to taste
rosemary, to taste
1. Brown sausage. Transfer to a plate.
2. 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.
3. 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.
4. Add sausage and onions to the cast iron skillet and stir everything.
5. 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.