Preface: This post is a do-over. Today there was some sort of internet meltdown, beyond my comprehension level, and I almost lost this entire blog.
I learned a thing or two about backing up your content. Mainly I learned that I need to start doing that. Thanks to the good people at Knownhost.com I got everything back up through Monday night.
Unfortunately, a bunch of you made some lovely comments that are lost. I know two people had left me a versatile blogger award which, sadly, is also lost. But I’m ever so thankful that this is the only post I had to re-write. Otherwise, I’d still be crying.
The following recipe is the epitome of why I started this blog.
A few days ago I was trying to decide what to make for dinner, while perusing various food blogs like I always do. I stumbled upon by the Breakfast Bachelor and I knew one thing. I had to put an egg on something.
Well, I also knew I had a sweet potato and some peppers and onions to work with.
I started googling and I found a great recipe from, of all people, Rachel Ray. (Psst, I’m not the biggest fan.) It made an excellent base for the sweet potato hash but I made a LOT of changes to it.
And it was SO good.
In the past I would have said to myself, “Sure I’ll remember what I did for next time. It’ll be fine.”
Then six months later I would make the recipe again, from memory, and have it turn out nothing like it did the first time. And, usually, not as good.
That’s why I’m so happy that I have this blog to archive my culinary successes. I was so excited by how amazing this one turned out that I typed up the recipe after the first taste. I do that a lot. I have the greasy keyboard to prove it.
- 2 tablespoons olive oil
- 4 links breakfast sausage of your choice, removed from casing (I used Bison, yum!)
- 1 medium sweet potato, peeled and cut into ½ inch cubes
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 tablespoon hot banana pepper, diced
- 2 teaspoons chili powder
- 2 teaspoons Vann’s salt exotica
- fresh ground black pepper, to taste
- ¼ to ½ cup chicken broth
- 2 or 4 eggs
- Heat olive oil in a large nonstick skillet over medium heat.
- Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks. Brown sausage for about 3 minutes.
- Add the sweet potatoes, peppers, and onion to the sausage and season with chili powder, salt exotica and pepper. Cook for about 5 minutes, while stirring.
- Add ¼ cup chicken broth, cover and cook for another 10 to 12 minutes, or until the potatoes are nice and tender. Add more broth if needed.
- Poach eggs and serve them on top of the finished hash.
Inspired by Rachel Ray.
I’m submitting this recipe for consideration in the No More Mallows recipe contest. It’s a cause kinda near to my heart, because I despise that Thanksgiving casserole thing. Wish me luck!