sweet potato hash

source: rachael ray {modified}

i saw this on rachael ray's "30 minute meals" show & made it from memory. i know there are a few changes from her version, but i have no clue what they are anymore! this is a favorite at the casteel cafe, & we normally eat it as a dinner.

2 tablespoons olive oil
1/2 pound pork sausage
1 tablespoon maple syrup
1 medium sweet potato, peeled & diced
1/2 red onion, thinly sliced
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons coriander
salt & pepper
1 cup shredded cheese {sharp cheddar, mexican blend, or manchego}
1 tablespoon butter
4 large eggs
1/2 to 1 cup todd's best salsa

1. in a skillet over medium-high heat, brown the sausage with the maple syrup.

2. push sausage over to one side of the skillet & add the olive oil, sweet potato, & red onion with the seasonings.

3. saute 10-12 minutes, stirring frequently, until potatoes are tender.

4. combine sausage & potatoes in the skillet & transfer to a platter or individual plates. sprinkle with cheese & cover with aluminum foil.

5. wipe skillet clean, return to medium-high heat, & melt the butter. fry the eggs as desired.

6. place an egg on top of the hash & top with salsa.

yum-O!

4 servings | 14 points+ each

eggs in a basket

source: martha stewart living | september 2009

4 slices rustic bread, 1" thick
1/4 cup olive oil, for brushing & drizzling
8 ounces fresh ricotta cheese
salt & pepper
1 teaspoon chopped fresh thyme
4 large eggs, room temperature
1/4 cup grated/shaved parmesan


1. tear out the middle of each slice of bread to form a 1.5" hole.  arrange slices & middles on a baking sheet.  brush both sides & pieces with olive oil.

2. bake bread at 400 degrees for 10-12 minutes. {leave oven on.}

3. mix ricotta with salt & pepper & thyme.  spread onto bread slices, avoiding the hole.  drizzle with olive oil.

4. break 1 egg into each hole, & season with salt.  bake until egg whites are set, about 12 minutes.

5. top each slice with parmesan & toasted middle piece.

pumpkin pancakes

1 ¼ c. all-purpose flour

2 T. sugar

2 t. baking powder

½ t. cinnamon

½ t. ginger

½ t. salt

1/8 t. nutmeg

pinch cloves

1 c. milk

6 T. pumpkin puree

2 T. melted butter

1 egg

1. Whisk together all dry ingredients. 

2. In a separate bowl, mix together the remaining ingredients.

3. pour ¼ cup batter per pancake onto a griddle at medium heat.  cook 3 minutes per side.

yields 8-10 pancakes.