Usually breakfast is a quick shake or smoothie on the way out the door, but lately Garrett and I have been getting back into the ritual of lazy weekend breakfasts. We whip up some delicious food, sit in our sunny dining room and talk about our day, our week, the future. After all the rush-rush-rush of the week, it’s nice to sit and relax. To reconnect. And of course to eat some good food.
Our latest breakfast side has been Sweet Potato Hash. Chopped up, crispy and seasoned with herbs. The only thing that would be better is if we used fresh herbs from our porch, but it is January here. I’m sure that we’ll be adding them in the warmer months.
It is the perfect accompaniment to a mini veggie omelet with sliced avocado on top.
What you’ll need:
- 1 sweet potato, peeled and dice
- 1 tbsp coconut oil
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp seasoning salt
Wash and peel the sweet potatoes. Dice into 1/2″ cubes or smaller. The smaller they are, the faster they cook. You can even shredded them in your food processor.
Heat coconut oil in large frying pan on medium heat. Add diced sweet potatoes and toss with spices.
Saute until golden brown and crispy on all sides.
Enjoy them on their own, or with a little ketchup. This would be a lovely addition to any brunch.
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Reduce, Reuse, Renewed says
Yum! And I just happen to have sweet potatoes on hand. Love how simple this recipe is. 🙂