Monday, November 5, 2012

Awesome Brunch: Sweet Potato Hash with Sausage and Eggs

Brahm recently switched from working a 12-hour day 5 days a week schedule to a 10 days on, 4 days off schedule.  This is pretty great because now when I'm home we have 4 days off together, instead of trying to cram doing a bunch of fun things together into a short weekend where we also want to do other things like see our friends and families.

One especially fun thing about this is getting to make fancy breakfasts together.  Our standard is bacon and eggs (with slices cut off a slab of locally smoked bacon, very lean and not salty or slimy like most grocery store bacon) with hashbrowns and toast, but we definitely enjoy experimenting with really intense breakfast recipes and I had one bookmarked that I had wanted to try for a while:  sweet potato hash with sausage and eggs.

We got a cast iron pan for a wedding gift and it has definitely, besides our dishes, become our most-used wedding gift.  Mostly Brahm has been reading up on it and experimenting, so this dish was my intro to using the pan.  I didn't totally follow the recipe but basically all I did was:
  • Fry up an onion and two cloves of (local aka really strong) garlic in the cast iron pan
  • Add a diced sweet potato and a few seasonings (salt, pepper, chili powder, paprika)
  • Bake in the oven (in the pan) for 15 minutes at 425
  • Add some crumbled (pre-cooked) farmers' sausage and cracked on 4 eggs
  • Baked for another 10 minutes or so
THAT'S ALL.  The cast iron pan ROCKED this recipe because it retains so much heat, roasting sweet potatoes took a fraction of the time I was expecting them to take.  The taste verdict?  Super delicious.  If you read the full recipe link, it says to do the roasting part the night before so all you have to do is add the eggs in the morning.  But if you've got cast iron cookware, why even bother?

A good tip I got from the comments of the original article, if you choose to make this recipe - baked eggs look deceptively uncooked, so poke them to see if they are done instead of relying on their appearance.  Another tip from me:  use farmer sausage instead of something like Italian sausage since it's got that smoked, bacony taste to it that balances the sweetness of the sweet potatoes well.  I suppose you could also sub in bacon...

A++ will make again!  Would be an awesome recipe to make for brunch if you were having company over!

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