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.
Sweet potato and sausage hash topped with poached egg
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.
Mmmm...yolky
- 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!
I shared this recipe here, too.
{ 15 comments… read them below or add one }
oh my goodness, I’m so glad everything turned out ok!! I gave you a Versatile Blogger Award : ) and it’s still there too! haha. Hope you have a great rest of the week!
Abby recently posted..Growing Garlic & an Award
Thanks, Abby! If it hadn’t worked out I’m sure I’d still be crying. lol
This sounds yummy! What a good entry for the contest. And I feel the same way about having a blog to record my culinary successes! My post today was one of those random things that just worked.
Brianne @ Cupcakes & Kale Chips recently posted..Super Simple Slow Cooker Steak Pizzaiola
I will just use veggie sausages shall I since this dish looks too delicious not to make
Yum!
Cheers
Choc Chip Uru
Latest: Maple Raisin Ice Cream
Choc Chip Uru recently posted..Nothing Says Thank You Like Ice Cream
I only used bison sausage because it was free range and had a good life
Veggie links would work great!
TastefullyJulie recently posted..Stuffed French Toast With Nutella and Bananas
Will you make this for me the next time I am up there for a visit? I’ll even chop up the veggies for you!
. It looks soo good.
I definitely will! It’s easy and soooo good!
Where do you find bison sausage? Natural Link? This looks incredibly delicious!
Thanks, Lorrie! I actually order it from a farm in Maryland. I can’t find it around here.
First, I love that bowl. Second, I’m so glad you were able to restore your content-that is like my worst nightmare as a blogger! And third-wow, this looks so, so good! I love sweet potato recipes that aren’t overly sweet and pair it with savory ingredients.
ohkeeka [The Type A Housewife] recently posted..Recipe | Sweet Potato French Toast Cups with Vanilla Cardamom Creme Anglaise
Thanks, Marshall’s!
Oh poor you! I SO sympathize because last week I experienced a similar inexplicable internet catastrophe (server issues, to be specific) and could not even access my site for over 48 hours. I was going CAH-razy! Needless to say to you, I now back-up daily. Eeshk!
Anyway, I had written one of those comments praising this dish.. I don’t remember precisely what I said, but something along the lines of how perfect and gorgeous and totally appetizing in a “give me this right now!” kind of way. I also know that I bookmarked it . And you.
So don’t go anywhere, k?
kale @ tastes good to me! recently posted..a year of baking cookies
Thanks for commenting again! I actually still haven’t figured out how to do the backup myself. I need to get on that.
Julie! did you get poached eggs techniques from the Food Network mag? OR do you have your own tips? mine are never as good as yours look! I could use some tips becuase they are my FAVE!!!!
and a glass of red wine recently posted..Breakfast cupcakes… and a cup of coffee
I don’t remember where I found all my tips. Put a splash of vinegar in the water and only bring to a simmer. Crack your eggs into little cups and then gently lower them into the water, allowing some water into the cup as you do it. And my big secret - I flip them when they are 3/4 of the way done to cook the other side!