Heavenly Hash

I expanded on Sarah Fragoso's sausage hash from her book, Everyday Paleo. It is so delicious! I absolutely love, love, love her cookbook and blog!

This morning, I was in the mood for some spice, so I thought I'd try for a bit of Cuban flare. I always make double batches of this hash to heat up quickly later in the week. I am not a morning person-to say the least, so having breakfast already cooked is a huge boost to my morning energy.

• 1 pound of breakfast sausage bulk or link (Mulay's or Boulder is my preference. Chorizo would be excellent-but I can't have the garlic)
• 2-3 Tbsp coconut oil (I buy whatever organic, expeller pressed coconut oil is cheapest)
• 3 smaller or 2 larger orange-fleshed sweet potatoes/yams (however your supermarket labels them) there is a difference between the two, but there seems to be a large-scale confusion as to which is which. I just buy whatever is available at Natural Grocers.
• 1/2 small white onion, chopped
• 1/2 tsp cumin
• 1/2 tsp paprika
• dash of cayenne
• pepper to taste
• 4 eggs, however you like them. I poach mine to over-medium

In a large skillet begin browining sausage

Grate sweet potatoes with a cheese grater or in food processor

Once sausage is browned (cut links into bite-sized pieces), add coconut oil and grated sweet potatoes and onion. Saute for about 5 minutes

Add in cumin, paprika, cayenne, pepper and saute 5 more minutes until potatoes are soft and lightly browned
While potatoes are finishing, poach eggs

Enjoy!

*I also like this with Tomotillo Salsa, which I will post the recipe for soon.

Kale Salad with Proscuitto and Apple

This made for a very tasty lunch today. I was lucky enough to stop by our local farmer's market Wednesday, where I found some organic baby kale from Venetucci Farms. So today, my tummy began to grumble for some sustinence and I remembered the fresh greens in the fridge. I also happened to have some Applegate proscuito waiting to be used up (that stuff lasts forever!). Remembering a bacon, apple and spinach salad I'd made a few months back, I thought, "why not kale and proscuitto instead?" It was simple and delish! Tummy is now content...

Salad:

• 4 oz. proscuitto, sliced
• 1 Tbsp coconut oil
• 1 bunch baby kale, washed and rough chopped
• 1 apple, washed, cored and chopped into bite-sized pieces. I used a Fuji but will try a Granny Smith next time
• 2-3 Tbsp chives, sliced (scallions would be good as well-just had chives in the garden right now)
• 1/4 cup pine nuts (Elana's candied pecans would have been great!)

Toss all ingredients together with the dressing, and enjoy!


Dressing:

• 1/4 cup apple cider vinegar (Bragg's preferably)
• 1/3 cup olive oil
• 1 tsp dijon mustard (Annie's)
• 1/2 tbls agave nectar

Mix all with a whisk