Whisking It



June 2015

Sausage & Root Veggie Breakfast Skillet

Written by , Posted in Breakfast


This is another one of my Eskort Editions recipes – been working on a winter recipe booklet with them (which you can download here: Eskort Heart Warmers Recipe Booklet) So over the next couple weeks I will post all the healthy delicious recipes that we came up with!

Soon – like very soon – we are also going to be uploading our first ever VLOGS! :) Eskort & Whisking It collaborated on turning some of our favourite winter recipes into videos! It’s been very experimental, little bit embarrassing, but lots of fun!

Anyway, today’s winter recipe is a breakfast skillet. I have made breakfast hash before but this one is SO tasty and SO good I had to post another hash/skillet recipe :)




Sausage & Root Veggie Breakfast Skillet
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. ½ pack of ESKORT Breakfast Sausages (chopped)
  2. ESKORT Diced Bacon 200g
  3. 3 small sweet potatoes, peeled
  4. 4 small beetroots, peeled
  5. 4 eggs
  6. 1 onion, chopped
  7. 40 g rocket
  8. 80 ml spring onion, chopped
  1. Chop the sweet potatoes & beetroot into small pieces. Put into a small pot, cover with water and boil on high for 8 - 10 minutes until the pieces are soft.
  2. Fry the onion for 2 minutes. Add the Bacon and fry until crispy. Set aside.
  3. Fry the Breakfast Sausages until browned. Chop into pieces and set aside.
  4. Add all cooked ingredients together into the pan, add the sweet potatoes and beetroots and stir together.
  5. Create 4 openings for the eggs.
  6. Crack the eggs into the openings and fry until cooked
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