The Breakfast Plan

Every weekend of late I've been humming the same tune - sweet potato hash.

Some might argue that's not really a song, and those people are probably doing it wrong. Don't be those people. Get yourself a cast iron skillet. Season it. Love it. Respect it. And use it all the freaking time.

What's great about this recipe is there isn't a recipe - it's really just steps. I mean, obviously you need sweet potatoes, but the other stuff is just what you feel like. 

The most important thing is to start out with a seasoned skillet. I've been working on mine since the dutch baby episode nearly 2 years ago and it's earned its keep in my kitchen. 

This "recipe" is enough for me + some leftovers for lunch the next day. I'll usually hit these up for breakfast Sunday and then add some shaved brussels sprouts, chicken sausage, and toasted pepitas for lunch the next day.

You Will Need

2 tablespoons olive oil

1 medium sweet onion, peeled and diced

1 large sweet potato, peeled and diced

1 medium apple (any variety), peeled and diced

A couple shakes of dried sage or rosemary, cinnamon and garlic powder

salt and pepper

2 tablespoons of butter

In a heated skillet over medium heat, add olive oil to coat pan, then toss in your onion, sweet potato and apple. Saute until browned (about 10 minutes), add spices, salt and pepper. Before turning off heat, add some butter and saute until melted.

I like to add a bit of butter at the end just to give the hash some more glossiness (aka fat) and well, because butter. 

You may need to add more oil throughout cooking if your goods start sticking, it depends on how big potato/onion/apple is that you're using. 

This would also be perfect for any leftover baked sweet potatoes, just coarsely chop them up and cook the same way as above (they'll be nice and soft throughout the middle and crispy on the outside like restaurant hash).

I put together potato and portobello hash last week with leftover red potatoes, poblano peppers, and onions - inspired by one of my favorite breakfast spots in C-Ville, Bluegrass Grill & Bakery. I fell in love with their portobello hash and made a spicier cheese-less version in that sweet skillet pictured above. 

Trust, every weekend deserves a hash and every kitchen deserves a skillet.