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Balsamic Sweet Potato, Sausage, and Mushroom Saute
with fried egg

Active: 35 Total: 35

This rustic saute, which we last featured in 2020, gets rich flavor from mushrooms and sausage. It's a great cold weather meal that is both hearty and packed with nutritious ingredients.



Balsamic Sweet Potato and Mushroom Saute:
  • Shallots - 2 cloves , diced
  • Sweet potatoes - 1 lb , cubed
  • Sausage, pre-cooked or smoked - 1 lb , sliced
  • Bragg's / coconut aminos - 2 Tbsp
  • Vinegar, balsamic - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Mushrooms, any type - 8 oz , sliced (look for pre-sliced)
  • Sage - 4 leaves , diced
  • Lemons - 1 , wedges
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Baby spinach - 4 oz
  • Eggs - 4


  1. Shallots / Sweet Potatoes / Sausage - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Make balsamic sauce - Combine aminos, vinegar, and mustard. (Can be done up to 5 days ahead)

  3. Pre-cook sweet potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave on high until sweet potatoes are tender, 4 to 7 minutes (depending on the size of the cubes). (Can be done up to 3 days ahead)

  4. Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 3 days ahead)

  5. Sage / Lemons - Prep as directed.

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  1. Place a large saute pan or wok with first part of oil over medium heat. Add mushrooms and sausage. Saute until mushrooms are nearly tender, 6 to 8 minutes.

  2. Add shallots, sage, and some salt and saute for 1 minute.

  3. Stir in spinach and balsamic sauce until everything is combined. Continue cooking until spinach is completely wilted, 4 to 5 minutes.

  4. While spinach is cooking, place a large nonstick pan (for eggs) over low-medium heat.

  5. Return to sausage and stir in sweet potatoes until everything is combined. Taste and season with some salt and pepper. Set aside, covered to keep warm.

  6. To the heated nonstick pan, add second part of oil. Crack eggs into heated oil and cook to your liking - on one side for sunny-side up or flip them for over-easy.

  7.  Divide saute between serving plates. Top each portion with an egg and serve with lemon slices on the side. Enjoy!



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