Tex-Mex (or Italian) Sweet Potato Sausage Skillet with Eggs
This recipe came from a library kids cookbook checked out by our grandson
Can be made as a Mexican or Italian version
Ingredients
- 3 Tbls. olive oil
- 1/2 small red onion, chopped
- 1 medium sweet potato, peeled and sliced into thin halfmoons
- 1/2 lbs. bulk breakfast sausage (or Jenni-O turkey breakfast sausage)
- 2 t. chili powder
- 1 t. cumin
- 1 c. salsa
- ½ c. fresh parsley, chopped
- 4 eggs
- 1 Tbls. butter
- chopped green onions, for serving
Instructions
Add olive oil to skillet. Add onion and sweet potatoes; stir to coat in oil. Spread them into an even layer and let them cook for 2 to 3 minutes. Toss the potatoes and let sit for another 2 to 3 minutes. Continue tossing and cooking until the potato is tender (about 15-18 minutes). Transfer to a plate and set aside
Add sausage to the skillet. Use a spatula to crumble as it cooks, for about 8 to 10 minutes. Once the sausage is cooked through and no longer pink, drain any grease that exists, if any. Add spices and stir to combine. Cook for 1 minute and then return the potato mixture to the pan. Stir to combine.
Add the salsa and fresh parsley to the sausage and potato mixture. Pour all onto a large serving platter. Loosely cover with a sheet of tinfoil to keep warm while preparing the eggs.
Crack the eggs into a small bowl. Whisk them until they are smooth and light.
Wipe the skillet clean and place back over medium high heat. Add butter and let it melt. Pour eggs into the pan and scramble until firm.
To Serve: Place scrambled eggs on top of potato mixture, sprinkle with chopped green onions and divide into 4 equal servings.
NOTE: For Italian version, use dried thyme and garlic powder instead of cumin and chili powder. Also use Sweet Italian sausage instead of breakfast sausage. Try fresh tomatoes and peppers instead of salsa and top with mozzarella.