My friend Tim Bradshaw would make this hearty breakfast dish when we were on yurt trips in the Teton backcountry. I’ve adapted his yummy recipe to make it more nutrient-rich.
You get plenty of healthy fats from organic sausage, coconut oil, and cheese as well as sulfur from onions and garlic, vegetables of your choice, and pastured eggs. I like to use peppers or leafy greens like kale for my veggies.
I like to eat a slice of the honcho with a tablespoon of kimchi or sauerkraut. These fermented foods add beneficial bacteria, enzymes, vitamin C, and B vitamins.
It’s great to make this recipe on a Sunday morning and then have breakfast already made for the next few days. Just reheat in the oven for about 10 minutes while you walk the dog and breakfast is ready when you get back1
1 lb frozen hash brown potatoes or 4 small potatoes, grated
1 lb organic, farm-raised sausage
8 pastured eggs, whisked
1/4 lb raw cheese, grated
2 peppers, chopped (or other veggies)
1/2 onion, diced 1 garlic clove, minced
Brown the sausage in a skillet over medium heat.
Remove sausage from skillet and saute the onion for a few minutes, then add the peppers and cook a few minutes more.
Remove onion and peppers from the skillet. Add the hash brows to the skillet. Then add the sausage and veggies. Pour the eggs in the skillet, then top with the cheese. Cover the pan and cook until the eggs have set, about 15-25 minutes.
Slice and enjoy!