Yield: Serves 2
2 links breakfast sausage, casing removed
2 sweet potatoes, peeled and diced into tiny cubes
1 small onion, diced
1 bell pepper, cored, seeded, and diced
to taste: salt & black pepper
1 Tbsp seasoning mix (pinch paprika, onion powder, garlic powder, Italian seasoning)*
1 Tbsp chopped fresh herbs
as needed olive oil
1/4 cup Fortsonia cheese, grated
For the eggs
2 large farm eggs
1 Tbsp butter, preferably grass-fed
2 tsp chives/garlic scapes/spring onions, minced
*Create your own blend or use BEAUTIFUL BRINY SEA’s Magic Unicorn
Place a large non-stick pan over medium-high heat; add sausage into the pan (not breaking up too much) and brown for 2-3 minutes.
Add onion, bell pepper and olive oil to the pan. Sauté with sausage until golden-brown.
Add in a pinch or two of salt and freshly ground black pepper, then seasoning mix.
Add sweet potato and cook everything until it starts to caramelize. Cover for about 10-12 minutes, stirring occasionally.
Meanwhile, scramble the farm eggs. Start with a cold non-stick pan; crack your eggs into it, add butter, and blend with rubber spatula breaking up the yolk. Then add pan to medium-low heat; stirring the entire time, being careful of the heat. Take pan off heat; add in salt and minced chives, garlic scapes or spring onions.
Finish the hash by adding chopped herbs.
Spoon the hash into bowls, and top with the grated cheese and scrambled eggs.