I thought I already had this “not-really-a-recipe” posted on my blog, but I can’t seem to find it, so here it is. I am calling this dish “Weekly Sweet Potato Hash” because we eat it at least once a week. Usually the night that we are scrambling around in a hurry. I can have this ready in 20 minutes or so and almost always have the ingredients in the house.
Adapt this any way you want with whatever veggies you have in the fridge. You can also take the spices a lot of different ways. I really enjoy using Penzey’s Breakfast Sausage Seasoning or Tsardust Memories Seasoning for my hash. A little garlic, sage and paprika also gives it a nice flavor. Swap out the veggies, use ground sausage or pork instead of the links, or use bacon.
Weekly Sweet Potato Hash
- 2 medium sweet potatoes, peeled and chopped
- 3 Tbsp coconut oil/butter/bacon grease
- 2 cups spinach
- 1 package sausage (I used Trader Joe’s Sweet Apple)
- 2 Tbsp Tsardust Memories Seasoning (Penzeys)
- 1 -2 eggs per person
- Saute sweet potato until tender.
- Add cooked sausage, cut into coins.
- Toss spinach in while the sausage heats up.
- Season with desired seasonings.
- Fry eggs over easy and serve over hash.
I like to cook my eggs separately and put them over hash on individual plates. I usually have leftover hash, so I can pack it away in the fridge egg-free!
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