As fall gets into full swing with chilly mornings, I find myself staying in bed later and waking up wanting warm, comforting food. In fact, I accidentally slept in until almost 11 am on Saturday, after going to bed at a pretty decent time on Friday. Blaming the weather. I’m definitely not just super lazy 😉
When I finally rolled out of bed, it was obviously too late for breakfast. This implies that I never eat pancakes at 5 pm, 9 pm, or 2 am, but rest assured, I definitely have and do. It’s how I end up with somanypancakerecipes. I guess I was just looking for something different in my life, something that just screamed with fall flavor.
Enter this delicious hash. It’s full of a lot of fall flavors, plus I threw in some beets because they’re delicious (Are beets a fall flavor to anyone else? They randomly are for me.). When eating I actually Josh I felt like I would take this a Thanksgiving Brunch, if such a thing existed – it totally should. This hash makes for a pretty balanced meal too! You have a starch, a vegetable, a fruit, and some protein. Serve with a side of sauteed greens and you have a meal you can feel good about eating any time of the day. I topped mine with an egg to make it extra breakfasty, but if you are vegan or don’t like eggs, this dish is amazing without.
Peel beet and sweet potato. Chop into ½ – 1 inch cubes.
Heat a large skillet over medium high heat. Add the olive oil or use nonstick spray.
Microwave the potatoes for 90 seconds (see note). Mix with beets and add to the pan, stirring to coat in olive oil.
Add the broth and reduce to a simmer. Add sage, thyme, and marjoram. Cover and cook until beets and sweet potatoes are almost desired texture, adding more broth as necessary.
Meanwhile, peel (if desired) and cut apples into ½ – 1 inch cubes. Cut sausage into half circles. Add apples and sausage to beets and sweet potatoes once they are soft. Stir in soy sauce and season with salt and pepper, to taste.
Serve once sausage is hot and apples are softened. Top with sunny side up egg, if desired.
If using sausage with real meat, use pre-cooked or cook through and set aside before starting the recipe to ensure it is cooked properly. If you want to avoid the microwave, add the sweet potatoes to the pan with the broth and cook for about 5 minutes prior to the addition of the beets – this will ensure the beets and potatoes are done cooking at the same time. Both the Italian Sausage and Apple Sage Field Roast work well in this recipe, as would any other brand with a similar flavor profile – please note that Field Roast is soy free, but not gluten free. Nutritional estimate uses Field Roast, which is about 240 calories per link. Serves 4 as a main, 8 as a side.