It’s been a tough week.
Hubby went back to work on Monday. That means I’m down a wingman and once again flying solo.
#3 has been spoiled rotten by somebody *ahemhusbandahem* over the last month. And now she apparently expects the same royal treatment from me. This means demanding to go outside to play at any given moment at least 12 times an hour. Even if I’m in pajamas and haven’t even finished a whole cup of coffee. And then of course demanding to come right back inside four seconds later. This means bringing outside toys covered in dirt, and cobwebs, and other outside grossness, inside to play. And this means guacamole on demand.
Not. Happening. Well except for that last one, maybe.
I noticed #1 limping around the house on Sunday. I kept asking him (repeatedly) if something was wrong. He kept saying no. I kept asking. He kept denying. After he told me approximately 417 times he was “ok” and told me once he was “Ooooh-KKKK MOM stop-asking-I’m-fine!” I figured he really was ok and the limp was some projection of his 11-year old imagination. I mean who walks around in pain and doesn’t complain about it, right? I remember once when I was a kid I walked around for like a week with my eyes half shut, hands out in front of me grasping for furniture, pretending to be blind Mary from Little House on the Prairie. Kids do weird things, right?
Well around 8:32pm on Monday night #1 started complaining. We arrived at the ER at approximately 8:47pm and finally at 3:24am we were led through those magical doors into a room. At approximately 3:27am the doctor came in an informed us he did in fact have a teensy tiny fracture on the top of his foot, but because of it’s nature there was really nothing they could do for it. Naturally. So at 3:29am they wrapped it in an ace bandage and by 3:35am we were back in the car on our way home. I do not remember one. single. second. of that drive home.
Add to all this the fact that hubby has a PT test on Friday (which he always stresses over and therefore I wind up stressing over). And he also needs to have a special picture taken for the Army on Friday that requires wearing his dress uniform, which needs to be “done” whatever that means. I know it involves pins and patches and some sort of special carpenter’s ruler for measuring…it’s complicated and it’s currently all over my dining room table. Oh, and his stuff (and a friend’s!) from Qatar was delivered this week and so once again I have a living room full of boxes. Which #3 and #4 have decided are an indoor playground.
All that being said, I wasn’t in the mood to spend more then maybe 30-ish minutes and 50-60% effort on dinner last night. So I made hash. No, not that kind. The potatoes and meat and eggs in a skillet kind. And it was good…real good.
Start by scrubbing up two good size sweet potatoes and chopping them into bite size pieces. And yup, I leave the skins on. But you can take them off if they’re not your thang. As you chop the sweet potatoes toss them on a sheet pan. Drizzle them all with olive oil and sprinkle them with salt and pepper. Then stick these in a preheated 375 degree oven for about 20-25 minutes. Next chop a sweet onion. This was a Vidalia but any kind of sweet onion works. This one was roughly the size of a softball so I only used half.
Ok, I just want to take a minute here to tell you about how much this sausage rocks and why you should spend an extra couple minutes looking for it at the store. It’s got just a hint of smokey chipotle flavor. Not so much that it knocks your socks off, but it’s there. And see how it says “Monterey Jack Cheese” on the label? Yeah…that’s what totally makes it. This sausage is great in this hash. It’s great on toasted rolls with grilled onions. It’s great and unique in pasta dishes. It is probably not so great on ice cream.
I’m just saying. Chop the sausage into rounds. If you find it difficult to slice just throw it in the freezer for a couple minutes and it should firm up and make your job a little easier. Heat up about a tablespoon of olive oil in a cast iron skillet (or some other type of oven proof skillet) over medium high heat and toss in the sausage. Let this cook for a minute or two. Then add the onions… ..the paprika… …and the salt. Stir all that together. Now just sauté everything until the sausage is cooked through and the onions are soft. It should take about 8-10 minutes and by that time your potatoes should be about done! I *heart* multitasking, don’t you? Slide these out of the oven and add them to the skillet with the sausage and onions. Make sure you add in all the oil and juices that have collected at the bottom of the pan! That’s good stuffs. And don’t turn the oven off just yet…in fact now would be a good time to crank it up a notch to 400. Now you need to make little wells in the hash where you’re going to crack in the eggs. If you want four eggs, do four wells. I wanted six and I used the bottom of this tiny bowl to make them. Then crack in the eggs! Try not to break the yokes but if it happens, it happens. This goes in the oven for 8-10 minutes for runny yokes, or “dippy eggs” as we like to call them. In the meantime you could do the dishes. Or chop up some cilantro and green onion. I’d opt for the latter and save the other task for someone else. It’s ok if the eggs look a little overly-jiggly right when they come out of the oven. I wish the same could be said for my thighs. *sigh* But seriously, they’ll set up a little more if you let this rest for a few minutes. And go ahead and sprinkle on that cilantro and green onion now. Hellooo gorgeous.
My husband was actually running errands after work when I got done making this. He’s lucky I love him and made sure there was some left by the time he got home. I think we’ll also be having this again for breakfast this weekend because it was just. that. good. Enjoy!
- 2 Large Sweet Potatoes, Cut Into Bite Size Pieces
- 1 12oz. Package Chipotle Chicken Sausage (I used Johnsonville brand)
- 1 Small Sweet Onion, Diced
- 4-6 Eggs (4 Is Good For 2 People, 6 Is Best For 4+)
- 3 Tablespoons Olive Oil, Divided
- ½ Teaspoon Smoke Paprika
- ½ Teaspoon Kosher Salt, Plus More For Seasoning
- Fresh Black Pepper, For Seasoning
- 2 Green Onions, chopped
- 1 Tablespoon Fresh Cilantro, Chopped
- Preheat the Oven to 375. Place the sweet potatoes on a sheet pan and drizzle with 2 tablespoons of olive oil. Season with kosher salt and pepper. Roast for 20-25 minutes.
- While the potatoes are roasting, cut the sausage into small round slices. Heat the remaining tablespoon of olive oil in a 12″ cast iron skillet or other oven-safe skillet. Cook sausage for two minutes and add chopped onion, smoked paprika, and salt. Sauté 8-10 minutes, or until sausage is cooked through and onions are soft.
- Remove potatoes from oven and add potatoes and any liquid that has accumulated in the pan to the skillet. Stir potatoes into sausage and onion mixture.
- Increase the oven temperature to 400. Make 6 wells in the skillet and crack one egg into each well. Bake in the oven 8-10 minutes for runny yokes. Sprinkle green onions and cilantro over skillet after eggs are set.