So when my 18 year old brother comes over to eat dinner, I know I need something to keep him full for at least 30 minutes (trust me this is extremely difficult). When Jeromy & I were at the grocery store this week, I impulsively bought two sweet potatoes with no idea what I was going to do with them, but that they sounded delicious.
Baking sweet potatoes takes a while, and with a 7pm return home from work, ain’t no one got time for that shit. So a hash it was! The below recipe takes about 30 minutes, is enough to feed 2 hungry guys and me (also hungry) and is absolutely delicious.
– 2 sweet potatoes
– a stalk of green onion
– 2 chopped cloves of garlic
– 1/3 Maple flavored sausage (we like Bob Evans)
– 4 eggs
– crumbled blue cheese
– Thyme, Himalayan Salt, truffle salt, cracked pepper, red pepper flakes
– Coconut Oil
– Garlic Olive Oil (from Green Olive Company 🙂 )
Preheat your oven to 400 degrees!
I forgot to defrost the sausage so I had to microwave defrost it for 1 minute. Works like a charm! To be honest, I don’t cook that often, Jeromy usually cooks for us and when he doesn’t, I usually pout and ignore him for an hour and sulk (yes he is a saint). BUT when I do cook I absolutely love using my Lodge cast iron skillet. I hardly need to wash it, and after you season your cast iron, it cooks up great flavorful food. Heat up the skillet to medium heat, drop some garlic olive oil in it and cook the sausage until it’s a light brown (kind of a gross looking brown). Put it on a plate for later.
Next, peel the sweet potato. Or if you have hungry people around you (ie: my brother) make them peel the sweet potatoes while you brown that sausage. Cut the sweet potatoes into cube like things. Or at least chunky slices. I have no idea how to make cubes out of potatoes.
YAY cube-ish things! The skillet’s already hot, turn it down a tad (to medium), and drop some coconut oil in the pan. Throw the sweet potato cube-y things in there. chopped up cloves of garlic and a pinch of both salts in the pan. Cover the pan with a clear lid and stir occasionally for about 10 minutes. Cut up your mushrooms & green onion stalk while you periodically stir your potatoes. Throw those in there for the remaining 5 minutes.
If you forgot to preheat your oven (like I did), it’s fine. Just turn it on while you finish prepping. (I often bake in the oven, before it’s totally preheated…I know it’s not the best for your an even cook through, but it works lol). Throw the sausage back into the skillet and drop 4 eggs in there (delicately, you want the yolks to not break). Feel free to add additional coconut oil in the pan, it’s fragrant but doesn’t have a strong taste! Season with pepper and red pepper flakes, you can also add more salt if you like. Put the uncovered skillet in the oven for 10 minutes or until the yolks start to whiten, you want to pull out the pan before the egg yolks totally whiten. After about 5 minutes, throw cut up kale & spinach in the pan in the oven.
Now take out your hot skillet, sprinkle thyme, and blue cheese on there (or smother it on there if you like – hey I love cheese too) and enjoy!!
We also used our garlic olive oil to make a dipping sauce for some leftover ciabatta bread and sprinkled some black pepper on the oil. (We highly recommend the garlic infused olive oil from Green Olive Company, it is so good). Nom on!