I’m longing for a new sweet potato hash!
I mean, sure, put an egg on everything and I’m there. Or here.
Actually, I just wish I was there, which meant I was somewhere other than my house. You understand the essentials.
Breakfast for dinner is pretty much my favorite thing. We have dinner once a week and I love it.
First, it is comfort food. I will never think otherwise, because when I was probably 15 years old, my mother made me scrambled eggs, a crispy ham and mustard sandwich (I know, are you freaking out?) And told me it was comfort food. It has been living in my brain ever since.
Second, the possibilities are endless!
Sweet breakfast? Savory? Do I want pancakes or potatoes and eggs? Maybe I’m just making waffles AND bacon AND eggs so I can be sweet and savory.
Really everyone loves it and it adds a nice change to the week. Especially if you are not someone who ever eats eggs or pancakes for breakfast. Except for the occasional weekend, we are usually not.
Eddie ALWAYS asks for some potato hashish when we have breakfast for dinner. And this is not the first time I’ve shared one here on the blog. I made this tin pan sweet potato hash you’re all crazy about! It is wonderful.
I also did a quinoa pan hash, Brussels sprouts hash, a grilled corn summer hash, and even a white bean hash. MANY to choose from.
So the pan goes down!
I’ll start with a little chopped bacon for extra flavor. If you don’t eat bacon, just skip it! You’ll cook onions, garlic, and sweet potatoes with a few different spices – savory like chipotle chilli peppers that add some warmth. Once everything is golden and soft, throw in some cooked quinoa when you have it.
The quinoa makes it more satisfying, but I secretly love it for the texture.
I also like to throw in some corn! Use frozen or canned – whatever you have on hand. This brings a sweetness to the dish that just goes perfectly with the chipotle.
Once that’s done, crack your eggs. You cook directly in the pan and you can prepare them for your preferred cooking level. I love that because you can add eggs at different times for different people!
Finish the pan with sliced avocado when you have it. It brings creaminess to the pan and dampens the heat.
Then lime, fresh chives or spring onions – all herbs that you have for a touch of freshness.
This is a fabulous pantry meal, plus eggs! Can’t beat it.
Chipotle Sweet Potato Hash
Yield: 2nd up to 4 people
This chipotle sweet potato hash is perfect for breakfast, lunch or dinner. Filled with quinoa and flavor, it’s a great mid-week pantry meal!
- 2nd Slices Bacon, chopped
- 1 Sweet onion, diced
- 2nd Garlic cloves, chopped
- 3rd Sweet potatoes, peeled and chopped into 1 inch cubes
- 1 tablespoon Chipotle chili powder
- 1 teaspoon smoked peppers
- ¼ teaspoon Salt-
- ¼ teaspoon freshly cracked pepper
- 1 tablespoon Tomato paste
- 1 Cup cooked quinoa
- ⅔ Cup Corn, frozen or thawed is fine!
- 2 to 4 Big eggs
- 1 avocado cut thin
- 2nd tablespoon chopped coriander for the topping-out ceremony
- 1 tablespoon chopped chives for the topping-out ceremony
Heat a large pan (10 or 12 inches) over medium to low heat and add the bacon. Cook until the bacon becomes crispy and most of the fat is rendered. Stir in the onion and garlic. Cook with frequent stirring for 2 to 3 minutes until the onions are tender.
Stir in the sweet potatoes. If you feel like you need more fat in the pan, add 1 teaspoon of olive oil or butter. Stir in the chilli powder, smoked paprika, salt and pepper. Cover the pan and cook, stirring frequently, for 10 minutes or until the potatoes soften. If at any point you feel that the potatoes are not softening and the pan is dry, you can stir in 1 to 2 tablespoons of water and cover the pan again.
Cover the pan and stir in the tomato paste. Let it cook for 1 to 2 minutes so that the taste develops in the pan. Stir in the quinoa as you add it – stir until it’s fully incorporated into the potatoes. Stir in the corn. If you are using frozen corn (it works!), Just stir it and cook for a few minutes until thawed and warm.
Now it’s time for the eggs! Hold the pan over medium heat and crack the eggs with the potatoes into the pan. Cover the pan and cook until your protein is fully cooked.
To serve serve with sliced avocado, freshly chopped chives, coriander and a dash of lime.
The perfect egg can change everything.
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