Life is really hectic these days.
The month of August has been an absolute whirlwind with traveling, visits home, crazy work days, and studying. I'm really sorry about my lack of posts. I haven't given up on this little blog thang, promise!
In light of how busy I've been, I made a bit of time this evening to whip up a week's worth of delicious breakfast. I had concocted this Sweet Potato and Sausage Breakfast Hash a few weeks ago by absolute chance.
It was one of those situations where you look in your pantry and refrigerator and try desperately to find some kind of potential meal because no way in hell are you putting yourself together and getting to the grocery store.
I find those situations usually end poorly.
This time, however, I was left with sweet and savory breakfast bliss!
Sweet potatoes are one of my all-time favorite foods. The slightest hint of licorice flavor and salty qualities of pork sausage made it the perfect pair. Reach salty/sweet euphoria with nearly caramelized onions, a touch of cinnamon and chili powder...all of this seasoned perfectly with salt and pepper? You can thank me later.
A big serving of this hash can serve as breakfast on its own, but it can also be a wonderful accoutrement to a frittata and fresh croissants for Sunday brunch. I'm just spit balling here, but I think a mimosa would wash this down just wonderfully.
Added bonus: this recipe is 100% Paleo friendly! (without the croissant of course)
Here's what you need for Sweet Potato and Sausage Breakfast Hash (Print Recipe!)
2 tablespoons olive oil
1 medium onion, diced
2 medium/large sweet potatoes, peeled and diced
1 pound pork sausage, removed from casing
Plenty of salt and pepper
1-2 tablespoons ground cinnamon, to taste
1 teaspoon chili powder
Here's what you do
Heat olive oil over medium heat in a cast iron or heavy bottomed skillet. Add the onion and season with salt and pepper. Cook until golden brown, about 5 to 7 minutes.
Add the diced potatoes and stir to coat in olive oil. Season again with salt and pepper. Cook 4 minutes, then stir around to continue to brown all sides. The dice on the potato should be about 1/2 an inch.
Push the potatoes to the sides of the pan and add the sausage to the center. Crumble with a wooden spoon and cook until brown. Stir potatoes back into the sausage.
Add the cinnamon and chili powder. Reduce heat to medium low. Cook until potatoes are tender, about 10 minutes more, stirring occasionally.