Hobo Plate (Sweet Potato, Sausage & Eggs with Creamy Scallion Sauce)

In a hurry? I’ve got you — recipe below.

Comfort food in its most unfussy, nostalgic form. Crispy-edged potatoes, savory sausage, and perfectly cooked eggs come together on one hearty plate that feels like a slow weekend morning — even if you make it on a busy weekday. It’s simple, filling, and deeply satisfying, the kind of breakfast that keeps you steady for hours. No trends, no fuss — just real food cooked well and served generously.

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Welcome to Cook the Books — a series where I pull beloved recipes from cookbooks, magazines, handwritten cards, and even torn-out pages tucked inside kitchen drawers, and give them a fresh life in my kitchen.

These recipes aren’t about perfection. They’re about memory, creativity, and nourishment. Sometimes I keep them close to the original. Sometimes I gently tweak them to be more blood sugar–friendly or to reflect how we cook and eat today. But the heart always stays the same.

Because good food — like good stories — is meant to be shared, adapted, and passed on.

This recipe lives in one of my many well-loved 3-ring notebooks — the ones stuffed with torn-out magazine pages, handwritten notes, and what I like to call “forgotten, now found” recipes.

There’s no date or publication listed on the page, but it feels like something that may have come from Food Network Magazine or Rachael Ray Magazine. I’ve searched for it online and never found the original, which somehow makes it even more special. It’s simply ours now.

We’ve been making this “Hobo Plate” for years. It’s hearty and comforting — sweet potatoes, sausage, eggs, creamy sauce, and melted cheese layered together in the most satisfying way. It feels indulgent, like diner food on a slow Saturday morning.

Over time, I’ve gently lightened it to better support balanced blood sugar — keeping the comfort, refining the ingredients, and making it work for how we nourish ourselves today. It’s still rich. Still satisfying. Just a little more intentional.

This is weekend food. Lazy morning food. The kind of breakfast that invites everyone to linger a little longer at the table.

From my “forgotten, now found” notebook to your kitchen.

— Amy

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Hobo Plate

Sweet Potatoes, Sausage, Eggs & Creamy Scallion Sauce

Serves 4

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What You’ll Need

• 6 ounces mild Italian sausage

• 2 tablespoons extra-virgin olive oil

• 3 cups cubed sweet potatoes (fresh or frozen) — or swap 1 cup for cauliflower cubes or roasted zucchini for a lower-carb version

• Salt and black pepper

• 2 tablespoons butter, divided

• 4 scallions, whites and greens separated and thinly sliced

• 1½ tablespoons cassava flour (or flour of choice)

• 1 cup milk of choice — unsweetened almond, cashew, or other plant-based milk works well

• 2 small tomatoes, chopped

• 8 eggs, beaten

• 2 ounces shredded Manchego or cheddar cheese — use strong-flavored cheese to get more taste with a little less

• Optional add-ins: handful of spinach or mushrooms for extra fiber and nutrients

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Let’s Cook

1. Brown & Build Flavor

   In a large skillet over medium heat, cook 6 ounces mild Italian sausage, breaking it up as it browns, until fully cooked. Transfer to a plate and set aside.

   
   

   In the same skillet, add 2 tablespoons olive oil and 3 cups cubed sweet potatoes (or your sweet potato + cauliflower/zucchini mix). Season generously with salt and black pepper. Cook 10–15 minutes, stirring occasionally, until tender and lightly caramelized. (If using frozen sweet potatoes, cover for a few minutes at the beginning to help them steam through.)

   
   

   Remove from the skillet and keep warm.

   
   

   Tip: If adding spinach or mushrooms, stir them in here for a few minutes so they soften.

   
   

2. Stir Together the Creamy Scallion Sauce

   In a small saucepan over medium heat, melt 1 tablespoon of the butter. Add the scallion whites plus half of the scallion greens and sauté for about 1 minute until fragrant.

   
   

   Sprinkle in 1½ tablespoons cassava flour and whisk for 30 seconds to cook off the raw flavor. Slowly whisk in 1 cup milk of choice (unsweetened plant milk works perfectly). Simmer gently for 3–4 minutes, until thickened. Season with salt and pepper to taste. Remove from heat.

   
   

3. Soft, Savory Eggs

   Return the skillet to medium heat. Add the remaining 1 tablespoon butter along with the cooked sausage. Stir in the 2 chopped tomatoes and cook for 1–2 minutes to soften.

   
   

   Pour in 8 beaten eggs, season with salt and pepper, and cook gently, stirring occasionally, until the eggs are softly set but still tender.

   
   

4. Build Your Plate

   Divide the warm sweet potatoes among four plates.

   Top with the sausage and egg mixture.

   Spoon over the creamy scallion sauce.

   Sprinkle with 2 ounces shredded Manchego (or cheddar).

   Finish with the reserved scallion greens.

   
   

   Serve immediately — preferably on a slow morning with coffee nearby.

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What’s in Your Plate?

Here’s a peek at what this hearty, weekend-ready breakfast gives you per serving:

• Calories: ~520 — enough to fuel a morning of lingering at the table

• Protein: ~27–30g — keeps you full and satisfied

• Fat: ~36g — the good stuff that makes it indulgent (but balanced!)

• Carbs: ~28g — mostly from sweet potatoes, fiber included

• Fiber: ~4g — a little extra love for your digestive system

Fun fact: This plate is basically a cozy hug in breakfast form — rich, comforting, and still gentle on your blood sugar.