Tag Archives: sausage

Sausage And Sweet Potato Scramble

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My husband and I recently went on an impromptu trip to Asheville, North Carolina (in my opinion a dining mecca) and intended on having breakfast at Tupelo Honey Cafe. When we got there, we were told they were closed a few days for some remodeling, and were directed upstairs to The Early Girl Eatery. It didn’t look like much, and I was heartbroken to not be having breakfast at my first chosen location, so imagine my delight when I saw this tasty treat on the menu! I scarfed down every last bit and was hoping that hubby wouldn’t eat all of his so I could finish his plate as well! Sad to say, I only got the portion I ordered! When I came back home, I knew I had to make this, and did several times for breakfast and even once for dinner!photo-2

A family sized meal:

  • 1 lb bulk breakfast sausage (Jimmy Dean and the like)
  • 6 slices cooked, diced bacon
  • 2 large sweet potatoes, peeled and roughly diced
  • 3 diced green onions
  • 4 oz sliced mushrooms, shiitake or cremini
  • 10 eggs

Place sweet potatoes in a large sauce pan, cover with water and bring to a boil. Reduce heat and simmer 10 minutes.

Meanwhile, in a large skillet, cook and crumble sausage over medium heat. Add mushrooms and onions and cook until mushrooms are soft. (For a more healthful alternative, drain fat from the sausage, remove from skillet and cook mushrooms and onions in a few teaspoons of olive oil, then add sausage back to the skillet.)

When potatoes are soft enough to pierce with a fork, drain and let cool for 2 to 3 minutes then add to skillet with sausage. Stir in bacon. Scramble up eggs in a mixing bowl, season with salt and pepper, and add to skillet. Allow to firm up a bit before stirring or you’ll have minced eggs instead of nice big chunks! Serve with your favorite breakfast sides!

Skippy’s Southwestern Breakfast Bake

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My hubby and his buddies camp out every year at Daytona for the Rolex 24. It’s 24 hours of watching cars go fast, enjoying libations, and most importantly, eating. Last year, our good friend Skippy brought this casserole to have for breakfast , and my hubby brought back the recipe. It’s a hardy breakfast best enjoyed after a long night, but will also impress any Holiday house guests that maybe looking for a great breakfast from a wonderful host. It can be a bit on the spicy side, so for the not-so-big-a-fan of heat first thing in the morning, use mild Rotel and unseasoned hashbrowns.

  • 1 20 oz package refrigerated Southwestern flavor hashbrowns
  • 1 10.75 oz can cream of mushroom soup
  • 1 10 oz can Rotel
  • 1 small onion, chopped
  • 1 lb cooked, crumbled sausage
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese
  • 2 cups Cornflakes
  • 2 tbsp melted butter

Preheat oven to 350 degrees.

In a large mixing bowl, combine first seven ingredients and mix well. Pour into a greased 13×9 baking dish.

Mix together cornflakes and melted butter. Spread evenly on top of hashbrown mixture and bake in preheated oven for 45 minutes. Let cool 10 minutes before serving. Enjoy!