The following recipe is a simple, savory and filling breakfast fit for whatever Mother Nature throws at us this winter. The scent of sausage cooking in the kitchen reminds me of the fairgrounds in the summer. With a minimal amount of spices, the flavor of the sweet potatoes and sausage shines through easily. If you don’t have sweet potatoes or yams and don’t feel like running to the store, simply replace with white potatoes.

Sweet and Heat Mixed Grill Breakfast

1 large sweet potato, about 1 pound

1/4 pound hot Italian sausage, partially frozen

2 tablespoons butter or margarine

1 teaspoon minced garlic in oil

1/2 teaspoon onion powder

1/2 teaspoon celery seed

Salt and black pepper to taste

3 eggs

Cornbread squares, optional

Peel and cube the sweet potato, and boil those until they are crisp tender, over high heat, about 4-5 minutes, depending on the size of the cubes. Immediately drain and cool in the refrigerator, uncovered.

Slice the sausage into 1/4-inch thick slices and set aside. In a large skillet ”“ or cast-iron frying pan for best results ”“ add the butter and garlic. Over medium heat, cook garlic until fragrant, about 2-3 minutes. Add the sausage slices and continue cooking, and frequently stirring, until it’s no longer pink in the middle, about 3-4 minutes. Add the diced, cooked potato, onion powder, celery seed, salt and pepper to taste. Cook until potatoes have started to brown and everything is heated through, another 5-7 minutes, adding more butter if necessary to prevent sticking.

Meanwhile, cook eggs to your desired preparation.

To serve, ladle sausage mixture onto three serving plates and top each with a cooked egg. Serve with a cornbread square for a hearty breakfast to get you through a cold, winter morning.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef.blogspot.com.