Breakfast. My most favorite meal of the day. So predictable. The one meal my husband can cook...(sigh). Yes, Tom makes a mean scrambled egg and he can fry a piece of bacon to the perfect crispy to soft ratio. Back off ladies...he's mine!
Weekend breakfast usually gets a little more effort put into it than a weekday breakfast which is why this recipe fits perfectly into our lives. It's is a keeper...and if you're vegetarian, omit the sausages because it's THAT good!
*A little note on the sausages: These are bison breakfast sausages from Mission Meats (if you are local in Kelowna). They are the only breakfast sausages they make that do not have bread crumbs in them (for those who care about what is in their meat).
Sausage & Sweet Potato Hash
Ingredients:
- 3 tbsp avocado or coconut oil
- 8 bison sausages
- 2 large red onions, sliced
- 1 tsp maple syrup
- 2 medium sweet potatoes, peeled and cut into small chunks
- 1 1/2 tsp sage
- 2 tbsp balsamic vinegar
- salt & pepper to taste
Directions:
- Heat the oil in a large skillet and fry the sausages for about 10minutes, until browned. Set aside on a paper towel-lined plate.
- Add onions and maple syrup to the pan and cook gently until browned, stir frequently. Return sausages to the pan with the sweet potatoes, sage, salt & pepper.
- Cover with a lid and cook over low heat for about 25 minutes or until potatoes are tender.
- Drizzle with vinegar and add more seasoning if necessary.
- Serve warm and enjoy!
