Recipe Image

Breakfast Skillet Hash

  • 40 m
  • 40 m
Diabetic Living Magazine
“Cooked over a campfire or in your kitchen, this breakfast hash with sweet potatoes, turkey sausage, eggs, spinach, and shredded is a complete meal.”

Ingredients

    • 2 tablespoons olive oil
    • 1 large sweet potato, peeled and cut into ¾-inch pieces
    • ½ cup chopped onion
    • ½ cup refrigerated, cooked crumbled turkey sausage, such as Jimmy Dean® brand
    • 1½ cups refrigerated or frozen egg product, thawed
    • ½ teaspoon dried Italian seasoning, crushed
    • ¼ teaspoon garlic powder
    • ¼ teaspoon black pepper
    • ⅛ teaspoon salt
    • 2 cups fresh baby spinach
    • ½ cup shredded reduced-fat Italian 4-cheese blend

Directions

  • 1 Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.
  • 2 Heat a 10-inch cast iron skillet over campfire 5 minutes or until very hot. Add oil to skillet. Add sweet potato; cook 15 minutes, stirring occasionally. Add onion and sausage. Cook 5 minutes more or until vegetables are tender, stirring frequently.
  • 3 Add the egg product, Italian seasoning, garlic powder, pepper, and salt. Cook, without stirring, until mixture begins to set on bottom and around edges. Using a spatula or large spoon, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Gradually add spinach, tossing just until wilted. Sprinkle with cheese.
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