Veggie and sausage skillet
4 servings Prep: 10 mins, Cooking: 20 mins
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Quick, easy and delicious.

By Food24 May 27 2015
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Ingredients (8)

3 sausages — Eskort Breakfast Sausages, chopped
200 g Eskort diced bacon
3 sweet potatoes — peeled
4 beetroot
4 eggs
1 onion — chopped
40 g rocket
80 ml spring onions — chopped
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Chop the sweet potatoes and 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.

Fry the onion for 2 minutes. Add the Bacon and fry until crispy. Set aside.

Fry the Breakfast Sausages until browned. Chop into pieces and set aside.

Add the cooked ingredients together in a pan, add the sweet potatoes and beetroot and stir together.  

Create 4 openings for the eggs.

Crack the eggs into the openings and fry until cooked.

NOTE: If the eggs are not cooking through evenly, try adding 30 ml of water to the pan and covering it with a lid or plate – the steam will cook the top of the eggs while the heat from the pan cooks from the bottom!

Recipe reprinted with permission of
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