|September 15, 2019||Posted by Wendy Perry under apples, casseroles, gluten free, here piggy piggy!, Mindless Mutterings from the Teacher's Lounge, published, roasted goodness, skillet cookery, sweet potatoes, turnips|
Published in Carolina Country Magazine November 2017
As the days slowly grow shorter, and eventually cooler, our cravings turn to comfort foods. There’s just something about supper cooked in our favorite cast iron skillet. And breakfast. For supper.
A good hearty hash makes for a real good fall meal and checks all the boxes. Add a mug of spiced apple cider… chilled or warm… and you’re all set. The eggs are optional, and easy to add for those who want, and those who don’t.
This recipe can be tweaked to suit your fancy. Throw together some hash soon. And come tell me about it in my facebook community.
…and, Happy Fall Y’all!
In about 30 minutes, you can be sitting down for this cool night supper by the fire! Or enjoy as a late morning brunch. Either way, this is a crowd pleaser and great way to enjoy your favorite North Carolina breakfast sausage with NC sweet potatoes.
- 3 large sweet potatoes, peeled and cubed
- 6 small turnips, peeled and cubed
- 1/4 cup oil
- 1 teaspoon salt
- 1 pound breakfast sausage
- 1 large onion, chopped
- 2 red bell peppers, seeded and sliced in strips
- 1 green bell pepper, seeded and sliced in strips
- 2 apples, peeled, cored and cubed
- 1/3 cup maple syrup
- 1 teaspoon cumin
- 2 teaspoons salt
- fresh parsley roughly chopped
- 6 eggs, optional
Preheat oven to 425 degrees.
Toss potatoes and turnips with oil and salt. Spread onto baking pan and roast for 20 minutes, tossing during cooking to brown all sides. If adding eggs, leave oven on when done.
While vegetables are roasting, pinch tablespoon-size pieces of sausage and place into a large skillet over medium heat. Scatter with onion and cook until sausage is browned. Remove with slotted spoon.
Add peppers and apple to drippings. Cook over medium-high heat until tender and caramelized. Stir in vegetables and sausage mix. Remove from heat and dab out any excess grease with a paper towel. Stir in syrup, cumin and salt. Toss to coat and garnish with parsley.
To add eggs: Make indentions with spoon for each egg. Crack egg into indention and place (oven-safe) skillet into hot oven. Bake 10–20 minutes until egg whites are set. Test whites with a fork as they may appear on top to be done but not quite set.
Use firm and meaty ripe red tomatoes for these crispy cheesy fried red tomatoes! Spicy hot potato chips are perfect, but use your favorites (dill pickle are yummy)…
Grilled eggplant drizzled with blueberry mustard vinaigrette and fresh herbs
Enjoy those last summer tomatoes in this sweet n’spicy jam… roasted tomatoes, peaches and nectarines! Spoon over cream cheese or on crispy fish sandwiches.
What makes a juicy ripe tomato even better? How about a cheesy, buttery flaky crust underneath with the bright, fresh flavor of dill! Serve this Tomato Swiss Slab Pie in small wedges as an appetizer, or in bigger wedges as a side dish. Perfect alongside a salad for a light, meatless meal.
Many of us have made traditional “fire and ice” pickles using store-bought dill pickles. Our twist is a fast way to use those summer peppers that seem to come from every which way all at once … no processing, just refrigerate, eat and share. This recipe doesn’t require exact amounts, so you can make brine and use any amount of peppers (or other vegetables) you have.
Cheesy gluten and carb free bagels… with a kick of cayenne and a dusting of crispy everything bagel dust!