panKates: Sausage and Sweet Potato Skillet

So I finally got around to making a healthy knock-off of this awesome sweet potato "hash" breakfast dish from my favorite brunch spot in Charlotte. I really needed to come up with a DIY version, because while I can't get enough of the place, Russ would rather spend his Saturday morning studying for the bar exam (have I mentioned how much we hated that?) than be caught having brunch there. I think he secretly knows the place has good food, but no Mississippi boy could ever admit liking a place that features things like organic tofu and vegan soup on their menu.

But before that description makes all of you start agreeing with him, you must know that this particular menu item is a TDF (to die for) plate full of goodness that makes up for all the other funkiness on the menu. In fact, this is what I order every time I go (which has been a grand total of 4 times, thanks in large part to the aforementioned disdain Russ harbors for the place).

Anyway, I was there again this past weekend with a friend who moved to town a few months ago, and I was reminded that I need to get on this. So I did. And here it is. (Can you see the sweet potatoes peeking out from the bottom of the skillet?)

Sausage and Sweet Potato Skillet (serves 2 - big portions)
1 large sweet potato (about a pound), peeled and grated
1/2 medium onion, chopped
2 cloves of garlic, finely chopped
1/2 package of Gimme Lean ground sausage
1 egg plus 5 egg whites*
1/4 cup fat free shredded cheddar
2 green onions, chopped (2 stalks, not 2 bunches!)
salt and pepper, to taste
hot sauce (optional)

Saute onion over medium-high heat in large skillet, with some fat free cooking spray. Once onions are translucent, add the chopped garlic, and saute for another minute or so. Then add the grated sweet potatoes...this is basically like making sweet potato hash browns. Stir occasionally, letting sweet potatoes cook down a bit and get a little crispy. This will take a good 10-15 minutes.

Meanwhile, in a separate skillet, brown the Gimme Lean. While the sausage is browning, beat the egg and egg whites, add a little salt and pepper, and a few dashes of hot sauce.

Pour the beaten eggs over the browned sausage, and scramble 'em up. Once the eggs and sausage are scrambled, gently add them on top of the sweet potatoes in the first skillet. Top with shredded cheese, then cover the skillet and let the cheese melt for a few minutes. Once the cheese has melted, sprinkle the green onions on top and serve.

*You can use whatever combo of eggs and egg whites you like...or use some Egg Beaters. We're big fans of egg whites around here, but using an extra yolk or two wouldn't hurt, and might add a bit more flavor.

To make the skillet experience seem a little more authentic, I served this with some Pillsbury Golden Layers biscuits, which have 110 calories each. All things in moderation.

Now, I'm always honest about these things, so I'll admit that the full fat version is a bit tastier (isn't that usually the case?), but we both loved this and I'll definitely be making it again. You could throw in some chopped tomatoes, maybe try a little fat free feta, or dress it up however you like. But the combo of the sweet potatoes and the sausage makes it a winner.

Nutrition info (per serving - and this makes 2 big servings))

Cal.: 380

Fat: 2.5

Carbs: 55

Fiber: 6

Protein: 33

Random side note: if you look in the very upper left corner of the picture, you might see what appears to be a blue and white pot holder. In case you were curious (you were, right?), this is no ordinary pot holder. This was hand-crafted by none other than yours truly at the tender age of about 5, back when my brother and I used to run a lemonade stand every summer in my grandparents' front yard in Bay Head. But of course it was no ordinary lemonade stand. We also sold Jello Jigglers (don't all lemonade stands offer Jigglers?) and handmade pot holders. My grandfather used to pay us upwards of 5 bucks for one of those masterpieces. I can't remember if my brother ever got involved in the pot holder weaving, but I'm sure he wouldn't want his reputation ruined by even the suggestion of it, so I'll go ahead and take all the credit. I think all he really did was collect the money and come up with some explanation for why he was entitled to more than half...in fact, now that I think about it, I never remember seeing any of that money...not surprising given that he's now an accountant. But his lovely new wife reads my blog now, so I better leave it at that. :)

Anyway, since vintage is in style these days, and since very few of my family members seem to have an appreciation for style, I've gone around collecting the ones that can be found from my mother and grandmother so they can be proudly displayed on our dining room table (as Russ rolls his eyes at me...). Maybe I'll send a few to my brother for his upcoming first anniversary...

Comments

I've never dared to try the ZJ's version, but I made your version today for lunch, and Mike and I loved it. In fact, we llluuurrrved it. I used Boca meatless crumbles and snuck a little butter into the sweet potatoes, but other than that, I didn't change a thing. More recipes, please!

Posted by: Beth | August 13, 2009 at 11:17 AM