This dish is perfect for the Holidays when you have a house full of company, or for your next Sunday Morning Breakfast. I love making this when we have had a long weekend of cooking because you can put all those leftover ingredients in your fridge to use. Give this a try and enjoy! (All recipe ingredients and directions below!)
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Shopping List:
2 sweet potatoes
1 large russet potato
1 onion
1 jalapeno (you can sub for bell peppers)
1 lb ground breakfast sausage
butter
cooking oil (olive oil or avocado oil)
Better Than Bouillon Roasted Garlic Base
salt, pepper, garlic powder, onion powder, sazon
smoked paprika (optional)
italian seasoning
parsley & green onion
Parmesan Cheese
Eggs (optional)
Directions:
Clean, Peel, and Chop your potatoes into equal sized - bit sized pieces. Begin by heating your skillet and cooking breakfast sausage until no longer pink. Remove with slotted spoon and add in diced onion and peppers. Cook veggies 3-4 minutes or until nice and tender - remove with slotted spoon. Add your potatoes and additional cooking oil as needed until they are gently coated. Cook for 8-10 minutes- moving around occasionally to ensure even cooking and some caramelization. Season to taste with salt, pepper, roasted garlic base, onion powder, italian seasoning, and Sazon. Once potatoes are browned a bit, add back in your veggies and sausage. Add chopped parsley or green onion and incorporate. Taste as you go and adjust seasoning. Top with thin layer of cheese and place in 400 degree oven for 15-20 mins or until potatoes are fork tender. Top with another light layer of cheese and fresh parsley for garnish. (Optionally, during the last 10 mins of cooking, add eggs to your skillet to have a full all-in-one breakfast skillet) Cook eggs to desired doneness.
16 сен 2024
