We all know one of the cruel parts of the fire life is that sometimes our weekends aren’t as special or relaxing as everyone else’s. Often our weekends aren’t spent lounging around with our spouse or doing fun family activities. Sometimes our better half is on shift and the weekend is just another 48 hours where we are at it alone; but sometimes they aren’t. Sometimes they’re a precious few days where everyone is off; free to spend time together, loaf around, do family activities, and my favorite, cook together!

In the hustle and bustle of school, work, kids and a job sometimes breakfast is rushed and hectic. Why not make is special on those few days where you have the time? This recipe definitely accomplishes that task. I’m going to see if I can stem the flow of drool long enough to type this recipe out. Tip: if I don’t make it that far you can find this recipe in Eat Like a Firefighter, the cookbook.

This recipe for Weekend Hash comes to us from JJ Duffy with the Livermore/Pleastanton Fire Department. JJ has this to say about his Weekend Hash recipe:

“Traditions are a big part of the fire service. Our department has a tradition of serving brunch on the weekends. This recipe has become a favorite amongst the crews that I’ve made it for. It’s a paleo recipe, but even the guys that normally complain about paleo meals have no complaints with this breakfast!”

We have no complaints either JJ! Whip this bad boy up and show us how much your family loves it by tagging #eatlikeafirefighter on Facebook and Instagram.

Weekend Hash

Ingredients

1lb ground breakfast sausage

1-2 sweet potatoes, shredded

1 red onion, chopped

1 tbsp. garlic, minced

7 eggs

1 avocado, sliced

3 tbsp. oil (extra virgin olive oil or avocado oil)

salt and pepper

salsa/hot sauce of choice

Instructions

Pre-heat oven to 350F. In a nonstick skillet, brown ground breakfast sausage, drain and set aside. In a cast iron skillet over medium high heat, heat olive or avocado oil until slightly sizzling. Add onion and garlic to the skillet and sauté until translucent (approximately 2-3 minutes). Add shredded sweet potatoes and reduce heat to medium. Cook, stirring frequently, until the potatoes appear cooked through (approximately 6-8 minutes). In the skillet, add the cooked sausage to the potato mixture and stir until mixed together completely. Flatten out the top of the potato and sausage mixture, and using the bottom of a spoon make seven divots. Crack an egg into each divot and place the skillet in the pre-heated oven. Cook skillet until the eggs are as cooked as you prefer (about 6-8 minutes for an over easy egg). Remove skillet from oven and top with slices of avocado, salt and pepper. Serve with salsa and hot sauce of choice.

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Amanda Smith

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