I thought I put this up a while ago, but I couldn’t find it, so I guess I didn’t. I invented this recipe over the summer, and it worked well to take, pre-made, on a camping trip.
- 2 medium sweet potatoes, diced
- 1/2 to whole yellow onion, diced
- 4 strips of bacon, cooked and broken into crumbles
- About 8-10 ounces of Italian Sausage, broken into bite sized chunks
- 1 tbsp Italian Seasoning
- Olive oil
- Eggs, if desired
In a large skillet, preferably one with a lid, place a tbsp or so of olive oil to coat the pan. Place the sweet potatoes in and cook on medium/low heat, stirring as needed, with the lid on until sweet potatoes are tender, but still a little firm. Having a lid on seems to cook the sweet potatoes much quicker. Add yellow onion, sausage, and Italian Seasoning. Cook until sausage is done and onions are translucent, stirring as needed. Add bacon crumbles and stir. If desired, crack a couple of eggs in there and cook until they’re done (you can scramble them in or leave them whole. If cooking whole, which I like, I would put the lid back on). There should be enough for leftovers. Enjoy!