Join us on
Facebook or
Twitter
for exclusive updates,
travel specials,
giveaways
& more!

Get 100+ New England
Main Meal Recipes in an
Easy to Use E-Cookbook!


Click here for your FREE
weekly newsletter!










Bring the heart of
New England into your
home with affordable,
high-quality
New England prints.
Visit our
Art Gallery
today!


Click here for
More Recipes!
The Heart of New England ... Click Here to Subscribe Today (It's FREE!)
Sweet & Heat Mixed Grill Breakfast
By Jim Bailey, a.ka. "The Yankee Chef"

A simple, savory and filling breakfast fit for whatever Mother Nature throws at
us Yankees this winter. The scent of sausage cooking in the kitchen reminds me
of the Common Grounds fairgrounds in the summer. With a minimal amount of
spices (as us New Englanders prefer) the flavor of the sweet potatoes and
sausage shines through easily. If you don't have sweet potatoes or yams and
don't feel like running to the store, simply replace with white potatoes.

1 large sweet potato, about 1 pound
1/4 pound hot Italian sausage, partially frozen
2 tablespoons butter or margarine
1 teaspoon minced garlic in oil
1/2 teaspoon onion powder
1/2 teaspoon celery seed
Salt and black pepper to taste
3 eggs
Cornbread squares, optional

Peel and cube sweet potato. Boil until crisp tender over high heat, about 4-5
minutes depending on the size of your cubes. Immediately drain and cool in
refrigerator, uncovered.

Slice the sausage into 1/4-inch thick slices; set aside. In a large skillet (I use a
cast-iron frying pan for best results) add the butter and garlic. Over medium
heat, cook garlic until fragrant, about 2-3 minutes. Add the sausage slices and
continue cooking, and frequently stirring, until no longer pink in the middle,
about 3-4 minutes.

Add the diced, cooked potato, onion powder, celery seed, salt and pepper to
taste. Cook until potatoes have started to brown and everything is heated
through, another 5-7 minutes, adding more butter if necessary to prevent sticking.

Meanwhile, cook eggs to your desired preparation.

To serve, ladle sausage mixture onto 3 serving plates and top each with a cooked
egg. Served with a cornbread square and you have breakfast to hold you over for
the morning.

More New England Recipes
©The Heart of New England online magazine
...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
Contact| The Heart of New England HOME | Search

Click Here to Get Your FREE Weekly Newsletter Today!
Visit Art.com
About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont