Wow, we are at the end of February already! Didn't we just have Christmas?? Things here have been super hectic lately, with Mr.B turning 8, my nephew visiting from Alberta and my Mother in law coming to stay for a few days to attend Mr.B and Hubby's birthdays. Sometimes I feel like time is going so fast, that I can't hardly breathe. I also find that I have so much on my plate, I am often forgetting important things; like taking stuff out of the freezer, to thaw for dinner. On those nights I like to turn to breakfast for dinner and my newest obsession is sweet potato hash.
I like to make my hash sweet and spicy, while I tone down the heat for the kids. They aren't HUGE fans of sweet potatoes, but I find if I pair it with a fried egg, they'll be more likely to eat them. This dinner is so simple and easy. It takes maybe 10 minutes for the potatoes to soften, since they are diced to small pieces. Paired with some toast, this breakfast for dinner is a fast, easy and delicious way to get dinner on the table. If you're looking for more fast, easy and delicious dinner ideas, don't forget to check out this week's Simple Supper Tuesday!
Sweet Potato Hash with Eggs
3 sweet potatoes, peeled and cut into 1/4-1/2 inch cubes
1 small onion, finely chopped
2 Tbs olive oil
pinch of sea salt
fresh ground pepper
a dash or two of cayenne pepper
1/4 C maple syrup
2 sprigs of fresh thyme, stripped and leaves chopped
1 Tbs butter
sea salt and pepper
1 tsp chopped parsley, for garnish
hot sauce to serve (optional)
In a large non stick pan heat the olive oil, over medium heat. Add in the onion and cook for 2 minutes. Add in sweet potatoes, season with salt, pepper and cayenne pepper; cook for 3 minutes. Add the maple syrup and thyme into the skillet, stir to coat sweet potatoes and cook until soft.
While the sweet potatoes are cooking, preheat a second skillet over medium low heat. Melt butter in skillet and once it starts to foam crack in eggs. Season with salt and pepper and cover with a lid. Cook eggs to preferred doneness.
Place sweet potato hash onto 4 plates. Top with 1 egg each and sprinkle with chopped parsley. Serve with toast if desired.
This post linked to
In & Out of the Kitchen
See Ya in the Gumbo
Hearth and Soul