Have you ever looked at an Instagram feed and you just kept scrolling, hungrily clicking ‘load more photos’? Yeah, that is what happened when we first discovered Tess from Hold the Grain. Her Insta-game on food photography is on a whole different level – all of the recipes look so refined, delicious, yet basic enough to assemble that anyone could tackle them.
The day Tess’s guest post was scheduled we eagerly awaited to see what creation she would share, and she somehow picked a creation that spoke so perfectly to both our hearts and our bellies with a breakfast creation. We love breakfast very much in our house and are always looking for recipes that work equally well for breakfast, brunch, brinner, AND brack time. Not familiar with that last one? Next time you make pancakes let one sit on a plate for awhile and then eat it as a snack – your welcome.
Ok, time for the breakfast recipe party, featuring Tess’s delicious Breakfast Stacks creation – enjoy!
Hey there! I’m thrilled to be back sharing a recipe on Paleo Parent’s blog for you! This time I’m making a recipe for my favorite meal of the day. I just loveeee breakfast foods, and at any time of the day! Breakfast foods have that delicious and satisfying quality, while also requiring minimal effort. I might procrastinate on making dinner until the last minute most nights, but I am always more than willing to make a big breakfast on the weekend.
I like breakfasts that are easy to make, fill you up and have a bit of a fun quality to them. Breakfast stacks definitely fit all three!
Okay, everything- the flavorful pork sausage, creamy mashed avocado and the fried egg to top it off- is insanely delicious, but my absolute favorite, favorite part about this recipe is the sweet potato hash brown! Crispy on the outside and soft on the inside, they’re the perfect combination of simple flavors and satisfying texture. The crisp outside where the sweet potato pan-fries in ghee … it’s everything. To die for, my friends.
Even if you don’t plan on making a whole stack, make these hash browns. They can go along side any breakfast, or even make the perfect bun for a breakfast sandwich!
That being said, you’ll love the whole stack! I love that the avocado oozes off the sides of the hash brown as you cut into the sausage, making a messy plateful of delicious flavors. But, you can also keep it all clean by plating the pieces separately (letting everyone build their own stack to their liking) or by simply stacking the avocado on top of the sausage rather than underneath.
The meal is easy to put together, the flavors are simple and comforting and you’ll be full and satisfied for hours. You can’t go wrong!
- 1 Pound ground pork
- 1 Teaspoon sea salt
- ¼ Teaspoon black pepper
- ¼ Teaspoon white pepper
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- 1 Tablespoon ghee
- 3 Cups shredded sweet potato (from 1-2 potatoes)
- 1 Egg, whisked
- 1-2 Tablespoons ghee
- 6 Eggs
- 2 Avocados, mashed
- In a medium-sized bowl, combine the ground pork and seasonings. Combine with your hands and form 6 sausage patties. Set aside.
- Preheat oven to 375 degrees.
- Peel and shred the sweet potatoes. Measure 3 cups into 2-3 paper towels. Over the sink, tightly squeeze the paper towel to ring the moisture out of the potato. Place the shredded potato into a medium-sized bowl and discard the paper towels. Stir in the whisked egg until well combined.
- Heat a cast-iron skillet over medium heat. Melt the ghee in the pan.
- Scoop about 1/6th of the shredded sweet potato between your hands and form a patty, lightly pressing it together. Place the patty into the pan, and repeat until you have 6 hash browns. Cook for 2-4 minutes, flip, lightly press with back of the flipper and cook an additional 2-4 minutes on the other side. Add more ghee to the pan as necessary. Once both sides are browned and crisp, transfer to a lined baking sheet.
- Place additional ghee in the pan as needed, and add the sausages to the pan. Cook for 1-2 minutes per side, until browned, then transfer the pan to the oven (if non-stick, transfer to an oven safe pan/baking sheet).
- Place the hash browns in the oven at the same time. Let the hash browns bake for 10 minutes. Let the sausages cook for 10-12 minutes, until cooked through.
- While the hash browns and sausage bake, mash the avocado and fry 6 eggs.
- Assemble the breakfast stacks by topping 1 sweet potato hash brown with avocado, 1 sausage and a fried egg.
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2015/03/headshot.jpg[/author_image] [author_info]Tess is the author, cook and photographer behind the website Hold the Grain. She shares new gluten-free, grain-free and allergy-friendly recipes each week. You can connect with her on Facebook, Twitter, Pinterest and Instagram.[/author_info] [/author]