The first day of fall is still a few weeks away, but the start of September seems to have everyone craving spiced lattes and crisp days. Even in Los Angeles, it was only 80 degrees this week and it felt almost chilly – I loved it. My favorite part about Autumn is hands-down the food and sweets! I love grilling and eating fresh in the summer, but then I can’t wait to fill the house with warm scents of pumpkin bread, gingersnaps, and hearty crockpot dinners (and yes, lots of red wine). My other favorite parts of fall are the slow, foggy mornings where you cuddle up in a fuzzy blanket, drink mugs and mugs of coffee, and eventually convince yourself to make breakfast. This is my favorite dish for these kinds of mornings. And the best part about the recipe below? Your house smells heavenly, it tastes like pure Autumn, AND it only uses six ingredients.
I first found this Sweet Potato Hash recipe from Delicious Meets Healthy last year and I’ve probably made it 20 times since then. We even added it to our Thanksgiving menu! The coconut oil and rosemary pair surprisingly well together, and complement the sausage perfectly. Bake some easy scratch biscuits and you have the perfect spread for a relaxing brunch with friends!
1 lb breakfast sausage
1/2 sweet onion, chopped
2 large sweet potatoes
1. In a cast iron skillet, brown sausage. With a slatted spoon, transfer to plate.
2. Add 1 Tbsp coconut oil to skillet and saute onions until translucent. Add to the plate with the sausage.
3. Add another tbsp coconut oil to skillet, add chopped sweet potatoes and cook, stirring occasionally, until tender (about 10 minutes). Add s&p to taste. Sprinkle fresh rosemary over sweet potatoes and stir to combine. Preheat oven to 425 degrees.
4. Add sausage and onions to the cast iron skillet and stir everything.
5. Crack four eggs over sweet potato hash. Place cast iron skillet in a preheated 425 degrees oven and cook for about 10-15 minutes until eggs are set. Serve with hot sauce and hot coffee!
What’s your favorite Autumn dish?