Tasty Tuesday: Sweet Potato Hash with Caramelized Onions & Sweet Sausage

Sweet Potato Hash from http://www.thekitchn.com/brunch-recipe-s-162997
Sweet Potato Hash from http://www.thekitchn.com/brunch-recipe-s-162997

I absolutely love brunch.  It’s the perfect time of day.  It’s a socially acceptable time to drink.  And you can totally do sweet or savory.  The options are endless.  And that’s where I can get stuck sometimes…the options are endless and it’s always a tug-of-war with my taste buds.

Until I found this recipe for  Sweet Potato Hash with Caramelized Onions, Sausuage & Eggs.  And the tug-of-war ceased.  I can have it all after all.  Sweet and savory all rolled into one amazing dish.

This sweet potato hash pairs ooey-gooey caramelized onions…with crumbly fennel-filled sweet sausage…and aromatic roast garlic and rosemary.  And then you add a fried egg on top.  Whaaaaaaaaaat!?

I know.  I know.  My mind was blown when I read that for the first time, too, and I thought there was just no way this couldn’t get any better.

And then I ate it.  Hot out of the oven.  Sweet.  Savory.  Melt in your mouth and soaked in a fried egg.

It’s pretty much fifty shades of ahhhhhhhh-mazing.

This is the absolutely amazing re-heated in the cast iron for breakfast the next day.  And it’s also amazing for lunch.  Heck, why not make a day of it and have it for brinner (breakfast for dinner!), too!?  We have been eating hash pretty much for every meal since yesterday.  And I promise you’ll want to triple the recipe and savor it for days, too.  And days.  But I can’t promise there will actually be any left by then.  Between the three of us, 8 servings was gone in about 36 hours.

There’s no shame in my game.  It’s just that good.

My only modifications?  I shred my sweet potatoes in the Cuisinart.  I (at least) double the olive oil I add to the sweet potatoes.  I spray the cookie sheets so the hash doesn’t stick.  And, I use fresh sweet sausage from Rosemont Market (our local food market) and I truly think that makes all the difference.

So.  Next time the weatherman is calling for snow?  Or you’re having company over?  Or it’s a holiday?  Or just because you love amazing food…head to the grocery store and stock up.

It won’t disappoint.  I promise.

Brunch-tastically yours,

MomME

 

 

 

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Tasty Tuesday: Roasted Garlic & Cauliflower Mash with Parmesan Cheese

Photo Credit: http://www.hummusapien.com/roasted-garlic-mashed-cauliflower-potatoes/
Roasted Garlic & Cauliflower Mash                                       Photo Credit: http://www.hummusapien.com

Chances are, if I’ve had you over for dinner, I served my Baked Honey Mustard Chicken alongside this decadent Roasted Garlic & Cauliflower mash.  The smell of roasted garlic mingles with the rosemary and, man oh man, it smells good.  Like been-cooking-all-day good.  Add a dash of something green to the plate (so you’re not serving a monochromatic meal) and you’ve got a (pretty healthy) serving of what I consider comfort food.

Rich.  Savory.  Flavorful.  Simple.

I tweak the dish a bit and leave out the milk, butter and yogurt because (1) my husband is borderline lactose intolerant and (2) I don’t always have milk on hand so I just improvise.  Instead?  I opt for a dash of chicken stock and a bit more olive oil – or nothing at all – depending on the consistency.  But honestly, the roasted garlic has such a rich and creamy flavor that I don’t even think the recipe needs the milk, butter or yogurt.  It is, however, ABSOLUTELY EVEN MORE AMAZING if you do add in a  bit of something creamy 🙂  If I’m making it for friends or girlfriends who aren’t lactose-intolerant (and I have the milk or creamer or yogurt on hand) I add it in without hesitation.

Either way, what I do add on top of my portion is a heaping handful of parmesan cheese.  It gets all melty-yummy on top and is just sublime.

So, don’t overlook that head of cauliflower at the grocery store next time!  It could be the the best vegetable dish you’ve served in a long time.  Love broccoli?  I’ve even roasted broccoli AND cauliflower and the mash was delicious, too!

Hungrily yours,

MomME

Adventures (and updates) in BLW

cider and maple glazed pork tenderloin with pear, onion, apple

W gobbled up this scrumptious dinner and only gagged twice!  One of the pears happened to be a bit less smooshy than the others and it was a bit tough going down.  Granted the apples, pears and onions are super mushy…and the pork was torn into bits…it’s still a major win from where we were in the not-so-distant past.   His gagging is FAR less emotionally traumatic…and with a few swift pats on the back, the food is back up, and he’s chomping at the bit for more.  Pun intended.  His palate is also pretty impressive.  Just yesterday he couldn’t get enough chipotle cilantro lime white bean soup (I added chipotle and chicken! Long name, but easy and amazing dish, too.)

But BLW updates aside, this recipe is the perfect seasonal dish.  I made a slight modification since babies aren’t supposed to have honey…so I used Maine maple syrup instead!  Even more seasonal and local.  Yum.  I also added a healthy slosh of fresh apple cider and a fresh-picked apple, both from our weekend fall bucket list outing at Snell Family Farm.

It was melt-in-your-mouth perfection.

Yours truly,

MomME

http://blog.williams-sonoma.com/todays-recipe-glazed-pork-tenderloin-with-pear-and-thyme/