I love quick and simple. It’s pretty much my favorite combo ever. I’ve been in a huge “breakfast for dinner” mood here lately, and wanted a simple and quick solution to this problem. Breakfast skillets are just awesome. Let’s be honest. When you can bake everything in one dish (and proceed to eat it straight out of the dish), it’s a really good day. This is the perfect hearty meal, any time of day. With Mother’s Day right around the corner, this sweet potato breakfast skillet is the perfect brunch item. I also love it for a weeknight meal because it’s cheap and effortless (another favorite combo of mine ;))! So anyway, it’s been a pretty lazy week around these parts. My sister got in on Saturday, and besides working here and there, we’ve been relaxing most of the time. I love it when you get the chance to do absolutely nothing. This doesn’t happen very often. I’m going to keep things short and sweet today, so I hope everyone is having a fabulous week and are looking forward to the weekend. I know I sure am!
Beer: BRU Handbuilt Ales’ Citrum IPA
Brewed By: BRU Handbuilt Ales
Style: American IPA
Description: BRU is one of my new favorite breweries on the planet. Not often (especially in the Boulder, CO area), do you find good beer and good food in one place. I’m always looking for places where the two collide. BRU is one of our go-to places to hang out lately, and their beer is just fantastic. This is why I decided to pair this sweet potato breakfast skillet with their Citrum IPA. I like IPAs with super savory dishes (especially when they have a little bit of a kick) and there is a ton of “savory” going on in this breakfast skillet. You get a little bit of a kick from the sausage and the IPA really compliments that. This IPA in particular has a lot of citrusy and piney notes and really enhances the freshness of the sweet potato and herbs. It’s a great pairing! If you are unfortunate enough to not be able to get your hands on a bottle of this delicious beer, try another great IPA (preferably one with a lot of citrusy and piney notes). Enjoy!
An easy, quick recipe, this sweet potato breakfast skillet is ready in under an hour and requires almost no work at all! It''s perfect any time of day!
- 1 large sweet potato, washed and cut into cubes
- 1 large russet potato, washed and cut into cubes
- 2 tablespoons olive oil
- 1 pound loose sweet Italian sausage
- 1 small yellow onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon herbs de provence
- 1/2 teaspoon paprika
- 6 large eggs
- 1/4 cup parmesan cheese
- parsley, for garnish
- Preheat your oven to 400 degrees F and line a large, lipped baking sheet with foil. Set aside.
- In a mixing bowl, combine the potatoes, olive oil and a heavy dose of salt and pepper. Toss and pour the potatoes onto the prepared baking sheet in an even layer. Roast for 30 minutes, or until they are just tender. Remove from heat and set aside.
- In a large cast iron skillet (or oven-proof skillet of any kind), brown the sausage over medium-high heat, until it is cooked through, about 8-10 minutes. Remove the sausage from the skillet with a slotted spoon and transfer to a paper towel-lined plate. To the same skillet, with the heat still set on medium-high, add the onion. Cook until translucent, about 5-6 minutes, and then add the garlic. Cook for an additional minute. Sprinkle with salt, pepper, herbs de provence, and paprika.
- Remove the skillet from heat (carefully - as it is very hot), and stir in the roasted potatoes and sausage. Make 6 tiny wells in the mixture, and crack an egg into each well. Sprinkle with more salt and pepper and top with parmesan cheese.
- Bake at 400 degrees F for 5-8 minutes or until the eggs are cooked to your liking and the cheese is melted. Keep a close eye on the eggs. They can quickly go from undercooked to overcooked in just minutes.
- Garnish with parsley and serve immediately. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * Large, Lipped Baking Sheet * Foil * Mixing Bowl * Large Cast Iron Skillet (or oven-proof skillet) * Wooden Spoons *