Sweet hashbrowns

It's been a busy summer and no time to post, but here is a yummy recipe we made this morning. It's a great fall recipe and very versatile--next time I may throw some rutabaga's in the mix.

The photos may not do this dish justice, but it was a very "light" hashbrown plate as compared to traditional hashbrowns.

What you need:

2 sweet potatoes cubed

12 oz breakfast sausage 

      (I used turkey sausage)

1-2 chopped (big) sweet green pepper

Fresh spinach ( to taste)

   around 2-3 cups 

1/2 lemon or orange

1 tsp ground cumin

Eggs, salt and pepper

Place potatoes in skillet with a few TBS of water and cover for 12 minutes.

Uncover skillet, add sausage peppers, onion and cook until potatoes are tender and sausage is cooked through.  Drain any fat. 

Stir in spinach and cumin. Squeeze lemon/orange over spinach and stir into mixture.  Cook 1-2 minutes or until spinach wilts.

Serve with fried eggs and enjoy!