When Wildland Man is away and my motivation is lacking in the kitchen, I find that a nice big-batch meal is ideal. I work my magic, or lack there of, in the kitchen once for a whole lot of pay out, and then I have leftovers on hand throughout the week to reach for when I’m not wanting to make anything new. Which happens a lot. I’ve mentioned my issues with this before, right?
This breakfast hash is the perfect big-batch dish—it is so savory and yummy that I can honestly eat it for any meal of the day—not just breakfast.
And, did I mention it is good for you too? It’s full of veggies and protein and it is just a simply, healthy dish made up of real food. Which is so good for me to have in my fridge when Wildland Man is away. Cuz when I’m lonely, sugary sweets tend to consume my cravings…I think my body knows the quick fix of good feelings I can get from them. But this dish, it sustains me.
First you need to get your sweet potato chunked up and sautéing on medium in a nice big pan.
While the sweet potatoes are softening up and browning, you can get your eggs mixed up and seasoned to your content. I decided to go with some savory spiciness for a Mexi-style hash this time, but you can really get creative and season it however you desire.
Once the sweet potatoes are getting close to the consistency you desire you can add other vegetables to the pan. I added in onion and green bell pepper first and let them soften up a bit. Then I added in some ground breakfast sausage and garlic. And finally, a little later, I added in some thawed frozen spinach I had on hand. It gave this dish a nice pop of color and some additional vitamins and minerals as well.
Finally, right when all your add-ins are ready to eat, pour in the egg mixture and stir throughout until the eggs are just set up. Add a little more of your favorite seasonings if needed, serve it up straight from the pan, and portion it out for the week.
Since I had some Mexi-flavors happening in this dish, I decided to keep that theme going with some cheese and avocado on mine. I didn’t have any Mexican style cheese on hand, so I had to substitute with some Feta, and it made it delish.
As I mentioned before, this dish has served me well while Wildland Man was away fighting fires. I portioned it out into smaller containers and enjoyed it for breakfasts, lunches, and dinners throughout the week. I love how flexible this dish is and would absolutely make it, or a version of it, again!
Give it a try next time you have a big crowd for breakfast or just want some savory leftovers for a grab-n-go meal. And don’t forget to put your own little spin on it—change up the veggies you use, spice it up with your favorite flavors, or swap out the meat you are using. The possibilities are endless!
Be Still & Know…
- 1 sweet potato, chunked
- 1/2 medium onion, chopped
- 1/2 green bell pepper, chopped
- 1 lb. ground breakfast sausage
- 1 garlic clove, sliced
- 1/2 cup thawed frozen spinach
- 8 eggs
- 1/3 cup milk
- salt & pepper to taste
- a few splashes of Tabasco sauce
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Feta cheese
- Avocado, sliced
- Cut sweet potato into cubes and sauté in olive oil on medium heat in a large pan.
- While sweet potato is cooking, combine eggs, milk, salt, pepper, Tabasco sauce, garlic powder, and onion powder in a large bowl.
- Once the sweet potato is starting to soften, add onion and bell pepper to pan and cook for a few minutes longer.
- When onion and bell pepper are just beginning to soften, add in ground sausage and garlic slices to pan.
- Just before sausage if fully browned, add in thawed spinach and cook until heated through and sausage is done.
- Pour egg mixture into pan and continue stirring to thoroughly mix-in the ingredients into the egg scramble.
- Once the egg scramble looks set up, turn off heat and continue stirring until done to your liking. Serve with avocado slices and feta cheese.
- Consider changing up the seasonings for a different flavor for this dish.
- Many of the vegetables can be substituted with other varieties to your liking.
- Makes a big batch--great for a crowd or to have leftovers on hand throughout the week.