1poundground pork, chicken, or turkey(or Whole 30 compliant sausage)
4largeeggs(mixed with 2 Tablespoons water)
1TablespoonSouthwest seasoning(or any seasoning of your choice)
avocado and tomato(or toppings of your choice)
Instructions
Heat oil in a large skillet over Medium heat. Add the sweet potatoes and onion {and bell pepper if using}, and cook until they begin to soften, 20 to 30 minutes.
Push potatoes to the sides of the pan and add the ground pork. Sprinkle with seasoning and cook util browned and thoroughly cooked stirring as needed to break apart the meat.
Once cooked, push everything to the side of the pan and pour in the eggs. Cook until they start to set, then scramble with a spatula. Continue cooking until desired doneness is achieved.
Mix everything together in the pan and serve with avocado {or guacamole} and tomatoes, if desired.
Notes
The smaller you cut your potato chunks, the faster they will cook. Mine were close to 3/4 of an inch and took almost 30 minutes. Cut into 1/2 chunks they should take about 20 minutes.
If you have sausage or chorizo use that instead of the ground pork and omit the seasoning.
For a true “sausage” taste, add fennel seeds. I do not like fennel seeds, lol
If you don’t like sweet potatoes, use Yukon Gold potatoes instead.
To change things up use ground chicken and add Herbs de Provence. Or use ground lamb and add Greek Seasoning.
No, doneness is not a real word…but I like it.
If you do not like scrambled eggs; make 4 “holes” in the potatoes and drop a broken egg into each cavity. Cover and cook until done, over easy, over hard, etc.
I did not have a bell pepper on hand, but felt that it was missing from the dish so I added it to the recipe.