Sweet Potato and Pastrami Hash

1. Heat coconut oil in a large, deep nonstick skillet over medium heat. Add onion, sweet potato, potato, parsnip, carrot, and turnip. Season with salt and black pepper. Cook, covered, stirring occasionally, until vegetables start to soften, about 15 minutes.

2. Heat a second nonstick skillet over medium-high heat. Add bratwurst sausage and cook, stirring occasionally, until browned, about 5 minutes. Add pastrami and chorizo and cook until heated through and flavors combine, about 10 minutes. Drain grease from the skillet.

3. Mix sausage mixture into the vegetables; season with salt and black pepper. Stir in sliced cabbage and chives; cook until cabbage starts to wilt, about 5 minutes. Add parsley and red pepper flakes; cook and stir until cabbage is soft and hash flavors are combined, about 5 minutes.

4. Stir green onions into hash. Top each serving with 1 tablespoon sour cream.

Cook's Notes:

Use green cabbage if you can't find savoy cabbage.

Substitute vegetable oil for the coconut oil if desired.

If you like, place a few egg yolks on top of the hash mixture in step 4 (I don't use the egg white because I prefer the rustic texture of the yolk). Add a couple of dashes of hot sauce to the yolks while they are cooking; cover your skillet, let the egg yolks steam and then serve your hash in single bowls for your guests.