Every Monday morning Cameron cooks up a pound of sausage that we pick up at the market from Root Down Farm. We usually cook up a large batch of roasted veg and that ends up in the mix for Cameron’s Monday through Friday Breakfast. If you store the meat and veg separately you can use either for other purposes if you like.
This week’s Roast Veg happened like this:
1 Romanesco, washed and cut into small, bite-sized florets
1 bunch Turnips, washed, tops and tails removed, cut into bite-sized pieces
OR if you have Radishes you can use those, they are delicious
2 Leeks, washed and cut into 1” rounds
1/4 lb or less Feta, go less if it is a stronger flavored Feta, we use Bulgarian and that is quite mild
Olive Oil
Eatwell Smoked Chili Salt
Preheat oven to 425 F. Put all the veg and the feta into a mixing bowl. Pour on a good glug of olive oil, and a nice sprinkling of Smoked Chili salt, regular salt is fine if you don’t have our Chili Salt, then add some freshly ground Black Pepper. Spread the veg out on to a shallow rimmed baking sheet. I typically use parchment to help with clean up and keep my pans in better shape. Roast for 10 minutes. Using a spatula carefully toss, and roast a few minutes more until done. They should be slightly tender- not mushy, and just starting to brown. That’s that! Now you can eat this as a side dish or use it in the Breakfast Hash, or add to broth and Ramen, or top the Tofu with Mixed Grains recipe included here in this week’s recipes.
For The Hash:
Cameron always has his sausage meat precooked so we can use it throughout the week. He usually cooks up 1 lb and that is perfect for many days of breakfasts.
Use your preferred flavor of Sausage, we typically go with a mild Italian or Breakfast. You can use sausage in casings, but you will have to take them out of the casing. Fry up in a pan until nicely browned and crumbly.
Mix whatever amount of the sausage and veg that you need for your meal. Heat in a fry pan with a touch of oil, at medium temp. Once heated through, make a small dimple and crack an egg into each dimple. Add a couple of tablespoons of water to the pan around the edges of your hash. Cover and allow your eggs to steam until done. Check them to make sure you catch them at the level of doneness you enjoy. When your sausage and veg are prepped ahead of time, this will be a very fast and easy breakfast. With all the veg I find I don’t miss bread at all, so it is also a great low carb meal that sticks with me much of the morning.