I love winter comfort food! Sweet Potato Hash is on the Menu......

I have always loved to cook and if you look at my belly, I love to eat good food! As our homestead has evolved and our food choices from the homestead are now more than ever filled with nutrients and not chemicals, the flavor and overall feeling of being nourished is incredible.

After eating this dish, I was inspired and had to share, now, my new favorite!

Our homestead, located in south central Kentucky, is surrounded by southern food and southern culture. Sweet Potatoes seem to work their way into many meals and have become the star of the dish. I want to share today, Sweet Potato Hash!

When I was growing up our family would occasionally have corn beef hash, do you remember that stuff? It came in a can, not sure if it had any real meat in it and there was something about the flavor that just stuck with you and not in a good way. Remember that waxy texture it left on your tongue, oh the memories…. Not…

Let’s get to the good stuff, real food!

Our Version Sweet Potato Hash:
You will need the following ingredients:

Two large Sweet Potatoes, left from our fall harvest – cut into ½ chunks

One large Onion - diced

One jalapeno or hot pepper of your choice – diced

Three Cloves of Garlic - minced

One cup Brussel sprouts – finely chopped

One pound of Pasture raised pork breakfast sausage

Chicken Broth as needed for moisture

2 Tbls of Avocado Oil

2 Tbls of Butter

4 Pasture raised Eggs

Salt and Pepper to taste

Feel free to add any vegetable you want, we have tried carrots & mushrooms. If you like it add it!

Pre-heat oven to 350 degrees

In a cast iron skillet cook the pasture raised pork until brown, drain excess grease and set aside in a bowl.

In the greased skillet brown the Brussel Sprouts but be sure not to burn. The browned Brussel Sprouts will have a nutty taste once done, its incredible the transformation in taste, your going to love it! Once complete remove from the skillet and place in the bowl with the pork.

Add the onions and peppers to the greased skillet (you may need to add a little butter if you have used up all the grease in the above steps. Once the onions are almost translucent add the garlic and continue cooking until the onions are done.

I am a multi-tasker so while completing the above steps, place the sweet potatoes in a cast iron skillet or Dutch oven and start to cook in two Tbls of butter on a medium heat, stirring occasionally. Cook for about 10 minutes.

Add the all the cooked ingredients to the to the Dutch oven, stir together to mis well, add up to a ¼ cup of chicken stock (bone broth), you need just enough to add some moisture to the bottom the pot. Cook on medium heat for 10 minutes.

Crack the eggs and place on top of the mixture and place in the oven for 20 minutes.

Now if you want more of a poached type of egg cover the Dutch oven before placing it in the oven. If you want more of a fried type egg do not back with the cover. If you want a runny over easy egg you may want to cook the eggs separately on a griddle of frying pan.

Well I hope you guys enjoy this as much as we do, good luck and be sure to let us know how it turns out!

We that's all for today, thanks for visiting with us.

Will see y’all next time!

Bob & Colleen Browning

Serenity Valley Farms

Monticello, KY

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