Bites and Bottles

I love a savory breakfast! Unfortunately, so much of the time breakfast food ends up being pretty bad for you, it is often filled with a lot of salt and fat which is not a great way to start the day. This healthy hash idea just kind of came to me one day as I was staring mindlessly into my fridge. Obviously, I know I’m not the first person to come up with this dish. There are hundreds of variations out there, but this is what I’ve found works best for me.

I love to look up recipes and then put my spin on them. Most of the time I see something online or at a restaurant and think, “I could do that.” I often look up a few variations to get a good idea of what works best for other people. For instance this dish I found a website that suggested boiling the sweet potato before you sautee. After I few trial and errors I’d have to agree. For me, cooking is about creativity so I always end up ‘off book’ and putting my style on things.

This dish is a little more effort than what I’ve posted thus far, but well worth the work. If you’re cooking for more than 1 person just simply double the recipe. I hope you enjoy this healthy brekie as much as I do.

1 medium sweet potato, cubed
1/2 cup of onion diced
1 clove of garlic
1/2 cup spinach
2 disks of turkey sausage
1 egg
1 small avocado
1/4 cup of cheese (cheddar or parm)
Olive/avocado oil
Seasonings of your choice

1. Start off boiling salted water. Add your cubed sweet pots and cook for approximately 5 minutes. They should still be firm and not mushy.
2. In a large pan, that also has a lid, heat about 2 tablespoons of oil using medium heat. I use olive oil or avocado oil. Add garlic and onions to the pan. You could also use butter. Not as healthy, but definitely adds some flavor.
3. Drain your sweet potatoes and dab them with a paper towel. Then add them to your pan with the other ingredients.
4. Add another tablespoon of oil to coat the sweet potatoes.
5. This is where I add my seasonings. My spice profile for breakfast is generally the same for any dish. I use salt, pepper, paprika, and cumin. My spicy friends would probably like some chili powder.
6. Let everything cook for 5 minutes on medium heat. Then turn the heat to high and put the lid on the pan for another 4 or 5 minutes. The high heat keeps the sweet potatoes from getting too mushy. Stir everything once or twice to keep it from burning.
7. While that’s cooking I make the egg. I pretty much only can make scrambled eggs, but the plus side of that is adding cheese. If you want to make your egg another way just add the cheese to the dish once it’s plated. Or don’t add cheese, not a necessity to the dish. Just my Wisconsin girl way.
8. Near the end of the high heat five minutes, I toss in my sausage patties to cook, which I have already chopped into small pieces. For my lifestyle, I keep precooked turkey sausage on hand. It is super convenient and adds a good kick of protein to a dish like this.
9. At this point, I turn the heat back down and throw in the spinach. I don’t really like cooked spinach, but it’s so good for you and a great way to get some green in.
10. Put your hash mix in a bowl, topped with the egg. I like to add a bit of avocado, some everything bagel seasoning, and call that finished!

It may seem like a lot of steps and look a bit daunting, but making this dish generally takes only half an hour or less from start to finish. Most of the steps can be done while other parts of the dish are cooking. For example, while the sweet potatoes are boiling I chop and start the onions. While the heat is on high, I start the egg, chop the sausage and peel the avocado. You’ll have a beautiful dish before you know it!

Happy Creating!