I’m a total freak on weekends. My mind has too much time to race around and it ends up leaving me obnoxiously indecisive about everything [[ we had dinner at 9pm last night ]]. Although the time would be well spent if I was binge watching Netflix, I get it, I can’t do that on the regular.
But they’re my favorite because it means the best breakfast, making a mess of my kitchen, and not having to rush to clean it. Most weeks I end up with a stash of veggies that never got used and now they’re wilting in the back of my fridge. I know you know how that goes. One day I decided to throw them all together in a skillet, top with eggs, hot sauce and avocado, and yes. Then it continued, each week making something oddly familiar but a little different. So do this. You’ll thank me.
This recipe is totally adaptable, you can make it paleo or not. Add some cheese and serve with toast. No judgments. Because sometimes we eat paleo, sometimes we eat giant cheeseburgers.
Ideally you just add whatever’s been squatting for a little too long so you don’t have to throw it out. I’ve added spinach, diced zucchini, grape tomatoes, black beans, corn… get creative! And then let me know how it went.
- 1 red potato, diced into small chunks
- 1/2 chopped onion
- 1/2 chopped pepper
- 2 cloves garlic
- 1 chicken and apple sausage (Aidell's is paleo & Whole 30 approved!) or a few slices of crumbled bacon
- 2 or 3 eggs (depending on serving size)
- 1/2 avocado
- 3/4 cup shredded Brussel sprouts
- olive oil (not that EVOO garbage, pref. cold pressed)
- 1/2 tsp herbs de provence, or more if you're addicted like me, or rosemary and thyme if that's what you have on hand
- Franks Red Hot sauce
- salt and pepper to taste
- Heat the olive oil over medium heat in a large oven-proof skillet. Add the potato and herbs de provence and cook until potatoes soften and begin to brown. Throw in the onion and chicken sausage and cook until onion begins to soften. Stir in the red pepper (or green or whatever color you have on hand) and garlic and cook for another minute or two. Salt and pepper to taste. At this point the potatoes should be starting to crisp up. Add olive oil at any point if it begins looking too dry, this will also help the potatoes get crispy because that's really important. If I had it my way the whole thing would be burnt. Throw in the brussel sprouts cook for 2 minutes or so depending on how thick they are sliced. Take the hot sauce and add a few dashes, or just pour it like I do and stir the whole thing up.
- Crack the eggs right over the skillet and throw the whole thing in the oven at 350 until eggs are set - or - fry eggs separately and put on top
- Top with avocado !