I learned two things from my weeks of analysis and experimentation. First, I’m just too busy (and my commute is too long) to cook at home all of the time. Second, even cooking at home on the evenings and weekends (vs. heating leftovers or making something packaged) makes a difference. Putting our time and energy into our kitchen and our meal creates such a cozy and relaxing environment.
So this weekend, before we sat down to watch a full day of college basketball, JP and I made a spin on one of our favorite new recipes – Sweet Potato Hash with Eggs (original recipe from The Kitchn).
3 small sweet potatoes, washed and chopped (not peeled!)
2 Tablespoons unsalted butter
1 Tablespoon extra virgin olive oil
Salt and Pepper to taste
1 Teaspoon Herbes de Provance
1 cup yellow onion, chopped
3 cloves garlic, chopped
2 spicy Italian chicken sausages, sliced
Heat the olive oil and butter in a large pan (I prefer one with high sides because it will get full). Add the sweet potatoes and cook on medium heat until the potatoes are slightly soft. Season with the salt, pepper, and Herbes de Provance.
Add in the onion, garlic, and chicken sausage. Continue to cook until there is a slight char on the potatoes and sausage.
Transfer the hash to a separate, lidded serving dish. In the same pan, fry the eggs in the leftover hash grease. Feel free to add a little extra oil or butter if your pan is too dry. Serve the eggs over the hash.
Spicy, sweet, comfort foodie goodness. Oh yeah, and the sweet potatoes make the house smell homey and lived in. Enjoy!