I’ve decided to resurrect Food Day Friday blogs.
“Why are you doing this Allison?” You ask.
Thanks so much for asking! You always ask the best questions. I’m doing this for a few reasons:
- I’m hoping this will encourage me to write more often. I like writing, I have just gotten out of the habit.
- I love cooking. It’s like good therapy that I get to eat. And I do love eating my feelings. Which brings me to point 3:
- Go ahead and roll your eyes. Just do it preemptively. I’m doing Whole30 (along with the rest of America right now). Adam and I pioneered it for the first time in November and my body loved it. I’m not trying to be a Whole30Evangelist here, but seriously, my head, stomach, and sleep adored it. So, after Gorge30 (that’s December in case that reference was too obscure), we’re back on it. And since I’m cooking up all sorts of #fresh food (Fresh is my OneWord for 2017), I thought I might share it. Please share good things back with me. This is how the internet works (for better or for worse – here’s looking at you election season). I share, you share, we all share together.
I’m bad at mornings. Anyone who knows me, or who has shared a house with me knows this full well. I stay in bed until the last possible second (often later than the last possible second) and then rush around in a state of panic. I do this every day. Try as I may, I cannot fix this about myself. I love sleep and I hate mornings. That is my truth.
Because of morning chaos, I need breakfast that I can grab and go. This often looks like grabbing a Larabar or heating up a piece of egg bake. Real talk: egg bakes without cheese are not egg bakes I want to be part of. I’m still experimenting (this is a good place to insert your recipes for dairy-free egg bakes).
One Sunday in November, after a spinach-heavy gag bake, I mean egg bake disaster week, I was wracking my brain for something else I could eat for breakfast. I pieced together what I had in the pantry and holy smokes, this savory hash has become a Whole30 morning staple. It’s got so many holiday-esque flavors that I still feel like I’m getting to gorge while not feeling bad about or after eating it.
Holiday Breakfast Hash
2-3 large sweet potatoes peeled and diced
1 lb of brussels sprouts halved
½ red onion diced
Drizzle of extra virgin olive oil (or oil of choice)
Fresh cracked salt and pepper to taste
1 lb ground pork or turkey
1 teaspoon salt
¾ teaspoon black pepper
1 teaspoon dry sage
1 teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon ground nutmeg
¼ teaspoon (or more depending on your heat preference) cayenne pepper
¼ teaspoon (or more depending on your heat preference) red pepper flakes
Preheat oven to 425 while you dice your veggies. Place sweet potatoes, brussels sprouts, and red onion on a baking pan. Drizzle veggies with olive oil and top with fresh cracked salt and pepper. Roast for 20-30 minutes turning at least once. (Roast time depends on how big you’ve diced your potatoes and how crispy you like your veggies. I do a small dice but prefer my veggies to have a little crisp to them!)
While the veggies are baking, brown your meat. Then add all of the spices to make homemade sausage (shout out to this recipe). I’ve modified the recipe to use dried spices because it’s winter and I don’t have a growing herb garden in my backyard nor an unlimited herb budget. Dried herbs work great for this sausage!
If you’re doing this as part of your weekly food prep, let the veggies and sausage cool. Then, add half of the sausage to the veggie mix and put in a Tupperware container. (Freeze the other half of the sausage for another week unless you like a super sausage-heavy meal and then by all means, add all of it!).
Each day, I crack one egg into a frying pan. While the egg cooks, I scoop out about ¾ of a cup of the hash mixture into a bowl and heat it up for 1 minute. By the time the microwave beeps, my egg is perfectly sunny-side-up cooked. I place the egg atop my hash, stab it with a fork so I can watch the yolk run all over the other stuff, and then run out the door, breakfast in hand, to eat while I commute.
I hope you enjoy this dish as much as I do! What are your on-the-go, prep ahead breakfast staples?