New potatoes, bell peppers, sausage and barbecue sauce unite to create one amazing brunch meal.
Here’s a twist on the classic breakfast potato hash that gets a kick of flavor from smoky sausage and barbecue sauce. This sweet potato BBQ hash makes for an easy and hearty, one-pan brunch dish, especially when served with some sunny-side-up eggs on top. You can use any barbecue sauce that you please; my favorite is Stubb’s Sweet Heat Sauce.
Want the recipe? Get the full recipe here on the Stubb’s Legendary Bar-B-Q website and and be sure to check out the other delicious dishes (some of them by yours truly) featuring their tasty products.
There’s nothing like a ending a weekend with an indulgent brunch, be it sweet French toast, savory quiche, or a simple yet hearty meal of scrambled eggs and bacon (and mimosas, of course). A Southern gal by birth, I have to say my all-time favorite go-to for brunch is shrimp and grits. I’ll take them any which way you serve ’em — with a creamy gravy, Creole-style or even in casserole form — and at any time of the day.
Living deep in the heart of Texas, where breakfast tacos and scrambled egg migas reign supreme, I rarely see this dish on restaurant menus, so I end up having to make it myself. If you’ve read any of my recipes, you know that I have a penchant for taking standard dishes and putting my own spin on them. So when I recently had a craving for shrimp and grits, I wanted to include another favorite ingredient of mine: barbecue sauce. (Trust me, it works.)
Hence, I ended up with this smoky, spicy and slightly sweet Texas twist on shrimp and grits. The sweet and spicy barbecue sauce — in this case, Stubb’s Sweet Heat — adds an added layer of flavor that takes the dish to the next level, and it’s further enhanced by the addition of the smoked cheese, Serrano pepper and smoked paprika. For an added Texas influence, replace the shrimp with smoked brisket or pulled pork. And if you’re feeling extra ambitious, you can always make a batch of your own ’cue sauce.
So the next time you’re in a brunching mood — whether it be noon on Sunday or 7 p.m. on a Tuesday — whip up this satisfying, simple-to-prepare dish. It’s written for two but can easily be multiplied to feed 20, and you may want to make extra because I guarantee you’ll want a second helping.
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