Today’s**: DISH - Farm Fresh Breakfast Skillet**
Greetings, my fellow Local Guides 
Today’s post is all about home grown flavor 
As such, I’ll be presenting you with a mouth-watering invitation to a hearty and satisfying breakfast (or brunch) that is filled with veggies from my own garden and locally purchased proteins. One look at my photo and you’ll see the cast iron skillet is overflowing with a delicious combination of sausage, sweet potato hash, yellow squash, peppers, sunny side up eggs, and much more. I’d like to believe that the image is sure to make your stomach growl and your taste buds tingle!
I start with locally made sage sausage that is cooked to perfection, the goal is a slightly crunchy exterior and a juicy interior. The sweet potatoes will be soft and fluffy on the inside, with a crispy crust on the outside. The squash and peppers add a touch of earthy flavor; the garlic a punch of aromatic deliciousness; while the locally sourced sunny side up eggs are perfectly cooked, leaving a runny yolk that oozes over the hash. 
This dish is meant to be a feast for the senses. The combined aroma of the cooked sausage, garlic and vegetables could be described as “intoxicating.” The sight of the golden brown hash and runny eggs is simply irresistible. The taste is out of this world, because every bite is a true symphony of flavors, colors and textures.
This post and recipe are a reminder of the simple pleasures in life - A delicious, savory breakfast, made with farm fresh ingredients and cooked with love… as a gift to yourself and your loved ones. 
So, the next time you’re looking for a hearty and satisfying meal, reach for your cast iron skillet and whip up this amazing breakfast hash. You won’t be disappointed!
Farm Fresh Breakfast Skillet Recipe
½ pound sage sausage, browned and drained
2 tablespoons coconut oil
1 large sweet potato, washed, cut into 1/2" cubes
1 teaspoon sea salt
½ teaspoon freshly ground pepper
2 tablespoons butter
½ cup diced sweet onion
1 cup diced bell pepper
½ cup yellow squash, sliced
2 garlic cloves, minced
½ teaspoon dried thyme
5 ounces spinach leaves, washed and patted dry
2 ounces kale leaves, washed and patted dry
5 large eggs
1 cup shredded sharp cheddar cheese
Chopped tomatoes for garnish
Instructions
Preheat your oven to 350°F. then brown the sausage in a 12-inch cast iron skillet, until fat is rendered and sausage is crumbled and cooked through (if cooked in patties, crumble with your hands once cooled). Transfer to a plate and set aside.
Using your best judgement on how much oil remains in the skillet, add coconut oil (if necessary) and cook the sweet potato over medium-low heat. Stir frequently until browned and tender, approx 10-12 minutes, then transfer to a plate and season with salt and pepper.
In that same skillet, saute the onion and bell pepper in butter, over medium heat, until softened - approx. 8 minutes. Add the squash, garlic, and thyme; continue to cook approx 3 minutes. Stir-in the spinach & kale and cook until they begin to wilt.
Now, you’ll add the crumbled sausage and potatoes back into the skillet, stirring to blend the ingredients.
Sprinkle the freshly grated cheese over the top and make small pockets for the eggs. Break 1 egg into each pocket, then season the eggs with salt and pepper.
Place the skillet in the preheated oven and bake for 10 to 12 minutes, or until eggs have just set. Serve immediately with fresh thyme and chopped tomatoes as garnish.
(das wird jedoch noch eine Weile dauern)
Thanks so much, I’m glad you appreciate my photos and writing!
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It’s honestly one of my favorites, too! You should do a post with your sausage gravy and biscuits - Yum 
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This is a great recipe idea, and the photos are already making my mouth water!