Gluten-Free Longganisa with Scrambled Eggs and Sweet Potato Hash

Ingredients

• about 450 g Gluten-Free Longganisa
• 2 medium Sweet Potatoes
• 1/2 medium Onion
• 1/2 medium Bell Pepper
• 8 Eggs
• 1/4 cup Milk
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 tbsp Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the gluten-free longganisa in a skillet over medium heat until cooked through and slightly browned. Set aside.
2. 2In the same skillet, add oil and sauté the diced sweet potatoes, onion, and bell pepper until tender and slightly caramelized.
3. 3In a bowl, whisk the eggs with milk, salt, and pepper.
4. 4Pour the egg mixture into a separate skillet and scramble until cooked to your liking.
5. 5Serve the scrambled eggs with the gluten-free longganisa and sweet potato hash.

Substitutions

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