The day that I discovered that sweet potatoes were a separate entity from the marshmallow brown sugary southern dessert was a game changer. Click here to see one of my favorite dinner recipes, loaded sweet potatoes with Mexican chili. Divine.
Tonight, we are having BFD! (Breakfast for Dinner). I'm already excited, at 9am, to make this delicious hash topped with a fried egg. On the dessert menu I am testing out my brand new Belgian waffle maker, as a hint of breakfast recipes to come! This recipe was shared with me by my friends Ryan and Brooke, who thought we would love it.
If you're looking for a new perspective this morning, head over to my newlywed friend Taryn's blog and read this post on being present in your life. It's amazing and I haven't stopped thinking about the sentence below. As simple as it sounds, it's so important to focus on one thing at a time, and commit 100% of your attention and energy to that task.
Spend your time actually spending time together. When you're talking to your spouse, boyfriend, girlfriends, or family make an effort to put down the iPhone, put away the iPad, turn down the TV and focus 100% on what they're saying.
Sweet Potato and Sausage Hash
from Rachael Ray Magazine (December 2006)
2 large sweet potatoes, peeled and cut into 1/2 inch cubes
1/2 pound bulk pork sausage (I use the low-fat Jimmy Dean sausage)
2 Tbsp vegetable oil
2 red bell peppers, chopped
1 onion, chopped
2 cloves garlic, thinly sliced
2 tsp ground cumin
salt and pepper
green salsa, for serving
Optional - top each bowl with 1 fried egg
In a medium pot of boiling, salted water, cook the sweet potatoes until almost tender, about 4 minutes. Drain and set aside.
In a large nonstick skillet, cook the sausage over medium heat until browned and crumbly, about 10 minutes. Transfer with a slotted spoon to a plate covered with paper towels to drain.
Heat the oil in the skillet over medium-high heat. Add the bell peppers, onion and garlic and cook until softened, about 5 minutes. Add the sausage, cumin, and sweet potatoes and cook for 5 minutes more. Season to taste with salt and pepper and serve with green salsa on the side. For extra flavor, top the hash with an over medium fried egg.