Fall is zooming on by. Honestly, where did September run off to so quickly? My husband and I were discussing why September always speeds past us and we came up with a hypothesis.
August is the month of leisure. It’s too hot to accomplish much of anything so the days are long and restful.
Then September hits. Vacation is over, work resumes, school is back in session and the days get shorter. Goodbye sunlight at 8pm. Hello winter.
Once fall hits, everyone’s calendars fill with activities and time zips past us.
Less time calls for batch cooking. Breakfast is my most important meal and often by biggest meal so I need something substantial to keep me going. This combination of pork, potatoes, onions and turnips is warm and hearty, perfect for cooler days.
I combined turnips with the potatoes to make it a bit lower carb and to add more vegetable variety. You can also add sweet potatoes or swap out all the potatoes for sweet potatoes.
Try topping with a poached egg or make up some hollandaise sauce. I have a yummy recipe you can use here.
Enjoy!
- 2 lbs pork sausage - sliced or crumbled
- 3 cups yukon gold potatoes - cubed
- 1 tsp salt
- 2 cups turnips - cubed
- ½ cup onions - chopped
- 2 tbsp garlic - minced
- ⅛ tsp red pepper flakes
- Cook sausage in a heavy skillet over medium-high heat for 4 minutes. Remove sausage from pan, leaving the fat drippings.
- Pan fry the potatoes with salt for 5 minutes in the sausage fat. Add more fat if needed. Then add the turnips and onions, cooking for 2 more minutes and stirring occasionally to prevent sticking. Throw in the garlic and red pepper flakes, sautéing 2 minutes.
- Finally add the sausage back in and mix together. Add more salt and pepper to taste and serve.