Breakfast (or anytime!) Sausage & Veggie Skillet

Lauren is the Homestead Mama behind Up The Far Lane in New Zealand. There, she and her husband, and 3 (almost 4) children raise livestock, garden, and enjoy the beauty that NZ has to offer! 

There are probably many reasons I could name for why I prefer cooking to baking. One of them certainly being that precise recipe-following is just not my style! I cook by taste and smell, and prefer meals that are just simple and healthy. So take this recipe with a figurative (and literal) grain of salt! Experiment, use what you have, and make it your own!

Breakfast ((or anytime!)) Sausage & Veggie Skillet

*Im using approx a 9″ cast iron skillet, which makes 4 servings. Double or triple the recipe as needed!
3-4 sausages (our favourites are pork or venison)
1 bell pepper, chopped
1 yellow onion, chopped
1 large sweet potato, chopped in small cubes
1-2 large potatoes, chopped in small cubes
coconut oil (or butter or ghee)
3-4 eggs
seasoning – Salt & Pepper, fresh herbs (I love rosemary)
Other Options:
Bacon in addition or instead of the sausages. Mushrooms, spinach, celery and more! I use what I have on hand and it always turns out yummy. 
Preheat oven to about 400F or 200C. (You could use a fan grill option as well, but please note this will brown faster)
In a separate skillet or pan, cook the sweet potato and potato cubes in oil/butter of choice until fork tender and browned. 
In cast iron skillet cook sausages, bell pepper and onion until meat is browned and veggies soft. 
Combine the potato mix into your cast iron skillet ingredients, mix and season as desired. 
Crack 3-4 fresh eggs over the top of your skillet ingredients. Place skillet in oven for 15-25 minutes, or until your eggs are as set or as runny as you prefer!
Remove carefully from oven, serve nice and warm!
I love to eat this skillet meal just as it is….the sausages and veggies are packed with flavor all by themselves, but my husband loves his toppings! So here are some suggestions: Hot sauce/fresh salsa, sour cream, aoli, sliced avocado, or just more fresh herbs!
I call this a ‘Breakfast Skillet” but its something we often eat for lunch or dinner too. I love that depending on the season, I don’t have to go to the shops for most of the ingredients! It’s meat we’ve raised and processed, veggies and herbs we can grow ourselves, and eggs that our chickens bless us with! If that’s not a homestead meal, I don’t know what is. Bon appetit!
-Lauren Mcafarlane


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