Sweet Potatoes, Greens, Eggs & Ham

Sweet Potatoes, Greens, Eggs & Ham

At a recent trip to our local Farmers market as we were checking out the Fall produce (and home-made donuts), we noticed several booths selling these very large long white and hairy root vegetables.  I know what you are thinking….white, long, hairy…could only be a Daikon radish!!  You are correct.  Daikon radishes are considered a winter radish and quite familiar in Asian cultures where they originated.

We often try and ask the person at the booth whether they have tried their products, how they taste and what is their favorite way to prepare them.  There were various opinions about the Daikon Radish. The first booth we visited said the Daikon’s were spicy, similar to the more common red radish that you usually find in a typical house salad and a lot of people pick them out and set on a napkin.  I don’t mind those radishes in salads but then again I enjoy spicy foods.  (We kind of think this person didn’t know what she was talking about and hadn’t really tried the Daikons.  She and her buddy were busy taking selfies among the veggies.  “..and here is the one of us surrounded by organic veggies in the stall at the market”)050

Another vendor went into more detail and said the Daikon actually is not spicy, in fact is milder than its cousin and sweeter.  When asked about the best way to prepare, he said an Asian friend of his loves the Daikon radish and eats it raw, sliced thin  and dipped in lime juice and salt.  What grabbed our attention was when he described a recipe involving the greens attached to the top of the radish.  His favorite way of preparing the greens is to brown some sausage, add the greens on top of the sausage and cook until they are ‘wilty’ (his words) then add some eggs and scramble them.  Tonya and I immediately said to ourselves:  let’s go home and have this for lunch!  We bought our $2.00 radish, found some local sage pork sausage and pilfered some home grown eggs from the in-laws.

Well, if you know my wife, you know she loves to take ideas 056and create her own dish by adding other ingredients and expanding on the original concept.  This was no exception.  The result was a hearty dinner that exceeded everyone’s expectations and had our daughter going back for another serving!  (Spoiler Alert:  root vegetables made it into the final dish).  Instead of a scrambled egg casserole similar to what the farmer’s market vendor described, this became more of a breakfast skillet with the eggs unbroken and topped with the root vegetable greens and mixed with the Sweet Potatoes, making this a Paleo-friendly recipe.

Sweet Potatoes, Greens, Eggs & Ham

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 lb high quality pork sausage

2 medium sweet potatoes, diced

1 medium onion, diced

1 red pepper, diced

6 eggs

Chopped fresh root vegetable greens or substitute kale

Start by tossing the sweet potatoes with olive oil and bake at 400 for about 25-30 minutes until tender and slightly brown. While the potatoes are cooking sauté the onions and pepper in a skillet or oven-proof pot until tender and then add the sausage. Cook over medium heat until brown, while breaking the sausage into small pieces. 

Remove from heat. Gently stir the cooked sweet potatoes into the sausage mixture, making sure to evenly distribute the sweet potatoes and sausage mixture around the bottom of the pot.  Crack the eggs one at a time, trying not to break the yolks, and space evenly apart on the top of the mixture, then bake at 400 degrees for 10 minutes.  Take out of the oven and sprinkle the greens over the top and cook an additional 5-7 minutes until the eggs are set.


Oh yeah, guess you are wondering about the Daikon radish?  Well, we sliced the radish into thin pieces and dipped the pieces in some lime juice and a bit of table salt.  Let me just say it is an acquired taste.  There wasn’t the typical spiciness you associate with a radish and it certainly was milder and sweeter.  One of the great attributes of root vegetables is they can last a long time so we have plenty of time to experiment on that sucker!

Speaking of beer, I had the Bed of Nails Brown from Hi Wire Brewing in Asheville, NC.  Nice brown ale with a malty, caramel and nutty flavor and will definitely have again…well, the rest of the 6 pack for sure! (click on above paragraph to be magically transported to the Hi-Wire Brewing website)



2 thoughts on “Sweet Potatoes, Greens, Eggs & Ham

  1. Daikons are indeed an acquired taste as are all radishes I think. We love radishes that have been dusted with sea salt and left to sit for a bit..the salt seems to sweeten them! Just eaten like that with some cheese and bread for a snack in the spring when they are tender.
    Your meal looks really good and hearty….the eggs are perfect! Thanks for sharing.

    Liked by 1 person

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