Mornings are a mad dash to get to work on time, so a quick egg sandwich is my go-to breakfast if I eat anything besides fruit. My son's idea of a "real" breakfast on the weekends is the typical American feast of scrambled eggs, sausage, and hash browns or pancakes, which totally conflicts with my plans to sleep as long as possible on my days off. I blame the grandfather for spoiling him. I'm not a morning person and I probably never will be, so breakfast just doesn't do a whole lot for me - that said, I think it's important to have a few easy but impressive dishes up your sleeve that are great for serving company or hungry children. So in my effort to present a diverse repertoire of recipes for the Kitchenista Diaries, I got up to cook breakfast this morning.
The sacrifices you make for a food blog...
White Sweet Potato & Turkey Sausage Hash
2 cups cooked turkey sausage, diced
2 white sweet potatoes, diced
1 large green bell pepper, diced
1 sweet red onion, diced
Cumin, to taste
Coriander, to taste
Black pepper, to taste
Sea salt, to taste
Red pepper flakes, to taste
1-2 garlic cloves, finely minced
Fresh cilantro, chopped
Fresh Italian flat-leaf parsley, chopped
1-2 Tbsp Coconut oil
2 Tbsp butter
4 eggs, cooked to order (optional)
Prep Time: 5 min
Cook Time: 20 min
Equipment Needed: 1 large fry pan or wok
Cook your sausage per package instructions. Prep your other ingredients while sausage cooks. The potatoes, peppers, and onions should be diced in uniform size. After the sausage is cooked, wipe the pan clean and dice the sausage. Notice the missing sausage patty in my picture? Little man couldn't wait to eat!
Over medium high heat, add coconut oil to your pan and when it starts to ripple, add the diced potatoes. Pan fry 6-8 minutes or until golden brown and tender, stirring often. There will be a few more minutes of cooking time so you don't need to cook them all the way through at this point (if you do, you risk the potatoes being mushy towards the end.)
As potatoes brown, season with salt, pepper, cumin and coriander to taste. I went light on the cumin and coriander, too much tends to burn faster and discolor the dish.
Add the diced bell peppers and cook until peppers are tender crisp, 2-3 minutes.
Add the diced onions and cook until onions soften, 2 -3 minutes. My potatoes had absorbed all the oil at this point so I added a couple pats of butter for both flavor and to grease the pan.
Add the cooked sausage, garlic, and red pepper flakes. Toss well and cook until sausage is warmed, 1 -2 minutes.
Adjust seasonings as needed and finish with fresh parsley and cilantro.
Gently slide your egg over the hash, season with salt and pepper and serve!