Forrest and I are trying to get ahead of the game with the upcoming New Years Resolutions. Starting last week, we’ve been trying to eat much healthier. Both of us are trying to shed a little bit of weight and feel less bloated.
In effort to do this, we are planning and preparing meals that are healthy while still being delicious.
This Chicken Sausage Skillet Hash is just that. And although we want our dinner to be healthy and good for us, we also want to feel full and not be tempted to reach for the snack drawer an hour later. Which is why we decided to add in some Al Fresco Sun Dried Tomato Chicken Sausages. They are the perfect addition!
3 tbsp butter
1 large sweet potato, peeled and diced
1 potato, peeled and diced
1 green pepper, diced
1 onion, diced
1 package of Al Fresco Sundried Tomato Chicken Sausages
2 handfuls of fresh arugula
1 tsp turmeric
1. Heat up the skillet and heat up the Al Fresco Chicken Sausages, then set aside.
2. Melt the butter in the skillet, and then add in the sweet potatoes and potatoes. Cook these for 5-10 minutes and then add in the pepper and onion.
3. Continue cooking, and sprinkle in the salt, pepper, and turmeric. Once all the ingredients and cooked and tender in the skillet, it’s time to add in arugula.
4. Crack the eggs on top the arugula and let them cook.
5. Serve, and enjoy!