Happy Monday all! I almost just said ya’ll. I’ve only been in Texas for a matter of weeks and I can totally see why Texans love saying ya’ll. Just rolls right off the tongue. I hope everyone had a good weekend! We went to this little town called New Braunfels just outside of San Antonio with some of Mitch’s work friends. Apparently floating rivers in tubes is something everyone needs to do in Texas and it did not disappoint! We floated the Comal River for about 7 hours and looved it. We also sort of felt like we were back in college after stopping at a Super Wal Mart and stocking up on Stouffer’s Lasagna’s and Natty Light…but it was a good blast to the past! We got back yesterday and I didn’t feel like going to the grocery store at all, so we decided to make this breakfast-for-dinner hash with things we already had in our fridge.
(above photo is from youtube.com – I didn’t take any photos but wanted to show you a snap of how fun this river is!)
I absolutely love a good breakfast hash. Probably because I am currently obsessed with all things egg and nothing goes better with a hash than a perfectly cooked egg. A perfect egg on top of anything just takes it to a new level and I can’t stop!
We decided to use organic apple sausages, sweet potatoes and onions for our hash, but you can get creative and use whatever you have on hand. Italian sausage would be amazing, but I sort of loved the sweetness of the apple sausage with the sweet potatoes.
To make a hash all you need to do is chop your ingredients, add them to a large fry pan and cook until soft. We then added our eggs to the top of the hash mixture and baked in the oven for about 15 minutes. This was the perfect Sunday dinner and we ate it while watching our new addiction, Bloodline. Any Kyle Chandler fans out there (Friday Night Lights) need to watch this show. We finished all 13 episodes in a little over a week and loved it. Make this hash, then start watching it!
- 2 medium sweet potatoes - chopped into 1/2 inch pieces
- 1 onion - roughly chopped
- 4 cloves garlic - minced
- 1/2 c mushrooms - roughly chopped
- 3 pre-cooked sausages - sliced - we used Organic Apple Sausages but you could use any type you like
- 2 tbsp butter
- 6 eggs - you can use more or less eggs depending oh how many you are serving
- 1 tsp salt - or to taste
- 1/2 tsp pepper - or to taste
- Preheat your oven to 400 degrees
- Preheat a large skillet on medium heat and add your butter
- Add the sweet potato and onion and cook about 5 minutes or until the potato begins to soften
- Add the sausage and cook another 5 minutes - stirring frequently
- Note: if you aren't using a non-stick pan, your veggies may begin to stick, but don't be concerned. You can always add some more cooking fat if you are worried.
- Add the garlic and mushrooms and let cook for another few minutes or until mushrooms start to shrink down
- Carefully crack the eggs on top of the hash and place into the oven
- Bake for 15 minutes (20 if you like the egg yolks on the harder side)
- Serve over spinach with hot sauce, if desired
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