I love making this because it is great as leftovers, you can make a very large batch, and works well for breakfast, lunch, or dinner. It’s also insanely easy. I really was planning on making salmon today, but this breakfast kept me so full that I didn’t want to cook again if I wasn’t hungry. I also have plenty leftover for breakfasts the rest of this week.
- 1 large sweet potato, cubed (I like 1cm cubes)
- 1/2 large yellow onion, chopped
- 1 lb italian sausage
- eggs (optional)
- salt and pepper to taste
In a skillet, brown and cook the sausage until fully cooked. Remove with a slotted spoon and set aside. Add the sweet potato and onion to the skillet, and cook over medium-high heat until the sweet potato is easy to cut through. Be careful to watch so that the onion doesn’t burn. Lower the heat if necessary. Season with salt and pepper and recombine with the sausage. Serve with egg on top (optional).