Leftover brats, leftover sweet potato slices...perfect combo for a breakfast scramble!
All I had to do was cut the sausage and potatoes into smaller chunks, then heat them in a pan with a little dab of coconut oil and the tail end of my large green onions, sliced thin. We have been experimenting with coconut oil for a couple of months now, and it sure adds a nice flavor to everything. I had some coconut milk leftover from this week's cooking conconctions, so I whisked a dollop of milk into my 4 farm-fresh eggs and scrambled them in another pan. I finished it off with a few shakes of coarse salt and fresh ground pepper. This slightly sweet and savory dish was the result!
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