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Breakfast Skillet Hash
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.”
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
1Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.
2Heat 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.
3Add 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.