I have a food love affair with breakfast hash combinations. Roasted potatoes that are crisp on the outside and tender inside, tossed into a skillet with piping hot crisp vegetables and whichever meat or bean sounds good at the moment.
Served just as often for breakfast as for dinner, hash is a lousy name for one of my favorite foods and I serve it at least a couple times every month.
I made this meal a few nights ago and fell in love with sweet potatoes all over again. I assumed that I’d posted this combination last year, but when I checked it wasn’t posted.
Too impatient to even set a plate on the counter for a picture, I’m giving you a skillet shot just so I can write down the recipe for next time. I just can’t have enough recipes for hash!
The recipe I posted One Year Ago Today was a breakfast potato skillet. I have recipes using red or white potatoes, there are sweet potato combinations, versions with mushrooms, fancier breakfast hash with smoked salmon or inexpensive versions loaded with beans.
If you are in the mood for it, there is bacon in this one and this one and this one. That’s more than enough links for one post, but if you still want more ideas, there are plenty more breakfast skillet ideas in the Recipe Index.
Sue/the view from great island says
I always seem to read these tempting posts after I've eaten an English muffin for breakfast! This one looks especially healthy, and I have a real 'thing' for breakfast sausage. I think I need to rewind and start breakfast all over again…
Chris says
I bet the pork sausage rendered fat makes those sweet potatoes taste so good!
Taylor says
This looks amazing! How tasty would this be with a poached egg on top too?!
bluestatesman says
Good recipe. But why *kosher* salt…and sausage?
Mary Younkin says
Kosher salt is a variety of edible salt with a much larger grain size than some common table salt. Kosher salt takes its name from its use in the koshering process. It is a great salt to keep at hand, because you can easily grab just a pinch of it when you need it. I use kosher salt for the size of the grain of salt, not having anything to do with keeping a kosher kitchen. More info can be found here: http://www.foodnetwork.com/recipes-and-cooking/kosher-vs-table-vs-sea-salts/index.html
I hope that helps.
Justin says
I think you missed the irony. Sausage is NOT kosher. It's anti-kosher, in fact. Yes, kosher salt is still a good, practical salt to have and use for a variety of reasons, but it's a bit ironic in a dish like this.
Anonymous says
I don't think she missed the irony, its just that this combo is so common in cooking, I wouldn't even consider it ironic. Its just…. normal! If you had never heard of kosher salt then it would seem curious. Mary does a nice job explaining what kosher salt is… just an everyday salt for most cooks. =)
Memorie Blacklock says
What kind of sausage do you recommend?
Tracy says
This was fantastic!! I subbed squash for the peppers. Thanks for sharing!!