Sweet Potato Hash

Ice and I discovered Sweet Potato Hash for our own kitchen last year when we did the whole30 cleanse. I highly recommend whole30, we felt like our best selves after we completed ours. Since then, I have played with different versions of the hash. Every time I make it, I feel like we give our selves whatever nutrients we missed all week. We don't feel bloated like we usually do after a big breakfast or brunch. AND, because all of the veggies and eggs are fuel for our bodies, we have room later in the day to fill up again! I can't recommend this breakfast enough. It's one of our faves. Hope you enjoy! Saturday morning, I made the following version. 

 I made over-easy eggs without breaking the yolks! Ice was so happy! **Hint** - I used a small frying pan, and the flipping  was so much easier for me! 

I made over-easy eggs without breaking the yolks! Ice was so happy! **Hint** - I used a small frying pan, and the flipping  was so much easier for me! 

Ingredients: Serves 4 people

  • 2-4 sweet potatoes (peeled and chopped into small cubes)
  • 1 small onion 
  • 1 Tbsp of minced garlic
  • 1 bag of spinach
  • 1 bell pepper (pick a fun color - I chose red this time, but yellow and green work well too!)
  • 4-6 all natural chicken sausages     
  • favorite seasonings (Adobo, chili powder, ginger, ground mustard seed, turmeric, salt and pepper to taste!)
  • 1-2 avocado
  • 8 eggs

Step 1: Chop up the onion into small cubes. Light the stove on low and put an everyday pan on top to warm up. I love my Le Creuset everyday pan for an easy Saturday morning meal. Drizzle 2 Tbsp of olive oil into the pan and let warm for 1-2 minutes. You know your stove better than I do. Sauté the onion with salt and pepper for 2-3 minutes or until onions are clear.

Step 2: Chop up all of your sweet potatoes. Make sure the small cubes are all the same size, or they will cook unevenly in the pot. I do not use any tool other than a knife for this. The chopping is the most time consuming part of process, but it's so worth it! You could even do it the night before if you want, and save the chopped pieces in the fridge. Morning prep will FLY if you prep the night before.

Step 3: Throw the cubed sweet potatoes in the pan with the onion. Keep the setting on low. Toss the onion and sweet potato together to ensure even cooking. 

Step 4: Chop bell pepper. Toss bell pepper into sweet potato and onion mix. Add heaping Tbsp of minced garlic. 

Step 5: Add seasoning of your choice. I like chili powder, ginger, turmeric, ground mustard seed, salt and pepper. You might want to go sweeter and add cinnamon, ground cloves, or nutmeg (also super delicious with sweet potato). It's up to you. 

Step 6: Cover the pan and let sit for 5 minutes. Then, open and stir so nothing sticks to the bottom of the pan. Keep covering for 5 minutes and stirring for about 15-20 minutes. Then, turn the heat off.

Step 7: Add in sausage of your choice. I like chicken sausage, and I buy it pre-cooked. All the sausage will need to do is heat up. It should take about 7 minutes or so while you stir so everything cooks together.

Step 8: With the heat off, stir in the chopped spinach. Cover the pan again.

Step 9: Spray a baby frying pan with PAM, then crack two eggs. WARNING: TRY NOT TO BREAK THE YOLK. This is very important. The egg needs to be drizzly and runny or it won't mix with the hash as well. Also, your husband, children, or guests of any sort will remind you that you messed up the eggs. (Perhaps, I just have tough critics around me.) I like the eggs sunny-side up so there is very little chance of breakage. Drop them in the pan, and then wait 2 minutes. Put them on a plate. If someone in the house likes over-easy, this is the challenge. Crack the eggs in the pan and wait 1-2 minutes like you do for sunny-side up. Then, hold your breath and use a huge spatula to gently flip the eggs over onto the yolk side. Wait one minute, and then place the eggs on a plate. Good for you for not breaking the yolks! 

Step 10: In a bowl or a dish, place a giant serving spoon full of sweet potato hash in the middle of the plate. Drape the eggs of any style on top of the hash. If you wish, on the side, place slices of half of an avocado. Serve with coffee, juice, and eat! (I served the over-easy eggs on a different plate in the beginning of the post because my husband doesn't like things touching on his plate. The meals in which this rule applies vary with no consistency.

Note: If you serve in a bowl, serve with spoon and knife so the little pieces are easy to pick up and the egg is easy to cut into! If you serve in a traditional plate, a fork and knife should be fine! 

 

 

 

 

 

 

Sausage, Onions, and Peppers

Ice and I like to have homemade dinners during the week. If I'm realistic, we cook 4 out of 7 nights per week. I get home earlier, so it's usually me in the kitchen in the evenings. I love it though' I find cooking to be very therapeutic. There is a sense of accomplishment in feeling like you created something, even if the product disappears in five minutes due to hungry eaters at the table! 

I have a few staples in the rotation every week. Mostly they consist of easy to prep, quick to cook, painless to serve meals. One of my favorites of these is Sausage, Onions and Peppers. No matter what, this meal is satisfying. I have seen the meal prepared in many different ways, but we have found one that satisfies us every time. 

Below are the ingredients I use. I always cook enough for leftovers to bring for lunch the next day or to have for dinner the following night. I also enjoy playing with color in the food. I swear it makes the food taste better if it looks pretty! 

  • 4 peppers (1 green, 1 yellow, 1 orange, 1 red)
  • 1 large Spanish onion 
  • 1 lb sweet Italian sausage
  • 1 lb hot Italian sausage (optional, you can use 2 lb sweet Italian sausage if you don't want the heat)
  • 2 giant Tbsp chopped garlic
  • 2 Tbsp good extra virgin olive oil
  • 1/4 cup good white balsamic vinegar to taste 
  • 1 Tbsp lemon juice (fresh or from the little yellow bottle they sell in the grocery store)
  • 2 cups Ronzoni's penne rigate
  • grated parmigiana cheese to taste
  • salt and pepper to taste

Step 1: Slice the onion and peppers to about 2-3 inches in length. They should be about the same size so they cook evenly.

Step 2: Heat an everyday/all-purpose pan with the 2 Tbsp olive oil. Wait 1-2 minutes, and throw the onions into the pan. Sauté with salt and pepper. Add the chopped garlic. When the onions look wilted and clear, add the peppers. The peppers take longer to soften up, 10-15 minutes, sometimes longer. Add more salt and pepper if you'd like.

Step 3: Cut up all of the sausage into bite size pieces. If the sausage is fat, I cut it length-wise first and then width wise. The more pieces of sausage you have in the pan, the further the dish lasts you during the week. Additionally, you don't over eat, which is a problem we are working on in our home.

Step 4: When you see the peppers are about half way done, toss the sausage in the pan. The sausage cooks quickly, especially if the pieces are small. At this point, I add the white balsamic vinegar and 1 Tbsp of lemon juice. The sausage seems to pick up the flavor nicely. It gives the food a little kick, one that makes the meal fresh and delicious.

Step 5: Cover the pan, and let everything simmer about 20 minutes. Check every 5-6 minutes to make sure nothing is sticking to the bottom. Give the meat and veggies a solid stir each time you check to make sure all is cooking evenly!

Step 6: While you are waiting for the sausage, onions, and peppers to be done, boil the penne rigate in salt water for 11 minutes. 

Set the table while you wait. I like to use laminated placemats (easy to clean), a napkin on the left, with a fork on top. 

Step 7: Serve a 1/2 cup of pasta with about 1 cup of the sausage, onions, and peppers in a good size bowl. Sprinkle 1 tsp of parmigiana cheese. 

Enjoy! 

Some of my favorite tools used to prep and serve the meal!