Sweet Potato Breakfast Skillet with Sausage
  • 1 pound gluten-free pork sausage
  • Additional bacon fat, lard, ghee, or coconut oil
  • 5 cups diced sweet potatoes (about a 1/2 inch dice)
  • 3 cups diced zucchini
  • 1 cup chopped onion
  • 1 green bell pepper, chopped
  • 8 ounces sliced button mushrooms
  • 6 large eggs
  • Black pepper to taste
  1. In a 12-inch cast iron skillet (I use and recommend this pan), brown the sausage over medium-high heat until cooked through.
  2. Use a slotted spoon to remove the sausage from the pan. Set aside. There should be some fat leftover in the pan. Add additional fat (bacon fat, lard, ghee, or coconut oil) to the pan to coat the entire bottom of the skillet, about 1/8 inch deep.
  3. Preheat oven to 400 degrees (F).
  4. To the skillet, carefully add the diced sweet potatoes in the hot oil. Cook the sweet potatoes without stirring until the bottom of the cubes start to turn golden brown (this can take several minutes). Stir and cook until the cubes just start to soften.
  5. Increase heat to high and add the zucchini, onion, bell pepper, and button mushrooms to the skillet. Cook until the vegetables are just starting to soften.
  6. Stir in cooked sausage. Remove from heat.
  7. Make 6 wells in the hash; break one egg into each well.
  8. Place skillet in the oven and bake for 9-14 minutes, or until the eggs are set. Serve immediately.
Recipe by Allergy Free Alaska at https://www.allergyfreealaska.com/sweet-potato-breakfast-skillet-with-sausage/