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I don’t know about you; but when I am tired and stressed, I eat—preferably carbs. And between staying in a hotel for four nights, the stress of giving a speech at my Baylor book launch September 14, parties and lots of quality time with family and friends, I ate whatever I could lay my hands on, including a dinner plate-sized nine-layer chocolate cake with whipped cream.

Devil's Food

Now I am back in Dallas for a short stay, facing leftovers in my frig and needing to get back on my high-protein, low-carb diet, starting with breakfast. What could I do with two small sausage patties, half a baked potato, grape tomatoes, spinach and eggs?

Sausage-and-potato hash with a fried egg on top was the obvious solution, but I wanted a one-skillet dish that included vegetables. Here is my newest creation in the kitchen.

Breakfast Hash

Veggie-and-Sausage Hash Scramble

4 oz. sausage, crumbled
½ baked white or sweet potato, cubed
6–8 grape tomatoes, quartered
1 c. torn raw spinach
2 eggs, beaten
salt and pepper to taste
picante sauce (optional)

Lightly spray a medium heavy skillet with Pam; over medium-low heat, brown crumbled sausage. As it begins to brown, add chopped baked potato, stirring occasionally. Stir in tomatoes and when they are warm, add spinach. Add salt and pepper; stir until spinach wilts. Pour beaten eggs over the hash; stir constantly until eggs are firm, much as if you were preparing fried rice. Serve with picante sauce if desired. Leftovers can be reheated in the microwave.

Serves 2


I was one of those people who ate cereal for breakfast all my life. As far as I was concerned, eggs were for Sunday brunch or supper. Through the years of Lev’s illness and early widowhood, I gained 20 pounds. I finally decided to do something about it, three-and-a-half years ago—coincidentally, about the same time I got serious about writing Reclaiming Joy and started blogging.

I describe my journey to a healthier lifestyle at the end of chapter 17, “Priorities,” in my book; and my blog and Facebook page are full of recipes—mostly egg dishes—I have created in my kitchen. I have also described the importance of our giving ourselves permission to do things differently than our husbands did. I have had to give myself permission to throw away leftovers in order to keep my refrigerator stocked with the basics for healthy meals. Still, if I can come up with a way to use those leftovers, it’s better.

My first book, if I can claim it as coeditor, was Fiesta: Favorite Recipes of South Texas, published in 1973. In the unlikely event that I write another book, it may well be titled Home Alone in the Kitchen.

Reclaiming Joy: A Primer for Widows was published by 1845 Books, an imprint of Baylor University Press, on September 15. It is available at bookstores and can be ordered online here.