Breakfast of Champions

One of my favorite things about the weekend is breakfast. During the week there just isn't time to enjoy anything more than cereal and milk, or, if I'm lucky, a fresh fruit smoothy. So, when Saturday roles around and I can start looking forward to crispy bacon, fluffy pancakes and perfectly fried eggs I'm one happy girl.

As I've mentioned before, we get a CSA box (Community Supported Agriculture) and so I like to incorporate those veggies into all meals of the day and breakfast is not exception. This week the box included broccoli and green onions as well as strawberries so it was a tough choice between french toast with strawberries or one of my personal favorites, potato hash. The potato hash won.

Some fresh, local AND organic product from my farm box

Usually when you get a diner-made hash the potatoes are either diced or shredded, but I like mine sliced into discs. That way the potatoes have a lot of surface area with which to collect all of the flavor. Another trick I prefer for hashes is placing a fried egg on top of the hash, so that the yolk runs down into the potatoes.

Sauteing potatoes in bacon - perfection? Pretty close!

For this week's hash I was lucky enough to have a perfect storm of ingredients that made a meal worth drooling over. I had bacon, cheese, fingerling potatoes and organic, cage free eggs. Mixing in some fresh broccoli and green onion added both color and sublime flavor.

And Voila! I could eat this breakfast everyday!

This, my friends, is the way to rock a weekend!

RECIPE
Sunday Morning Hash
serves 2

2-3 fingerling potatoes, sliced into 1/4 inch slices
5 slices of bacon, cut into half inch pieces
1 cup broccoli florets, cut into small pieces
2 cloves garlic, minced
2 eggs
1/2 cup cheddar cheese, shredded
2 green onions, white and very light green segments sliced
salt and pepper to taste

- Place the potato slices in a pot of boiling water for 5 minutes. Drain and set aside.
- Meanwhile, fry the bacon pieces until almost desired crispiness.
- Add the broccoli, potato slices and garlic and saute until the potatoes are cooked through and you start to smell the garlic.
- Serve the potato hash onto two plates, reserving some of the bacon grease that should remain at the bottom of the pan.
- Heat the bacon fat on medium high heat and crack the eggs in. Cook for one minute and flip onto the other side for another 10 seconds (you want the yolk to be runny).
- Place the eggs on top of the hash and top with shredded cheese and green onions.
- Serve immediately and enjoy the weekend!

Sweet Potato and Cumin: nothin' mashed around here...

This blog post has been two weeks in the making...for some reason I haven't been able to locate that little kernel of inspiration needed to get beyond the first few sentences.

I was trying to figure out why such reluctance...the subject was interesting, the results worth eating, but there was just a little lack of spark. There was little I could do, however to avoid posting this post because cumin and sweet potato were destined to meet in October's food challenge and all I could do about it was cook, taste and write.

Though not as exotic a combination as past food challenge contestants, they proved a worthy pairing in the simple variety of dishes produced. I am always impressed at the sheer adventurousness that results from these food challenges. I always expect at least a few people to take the path of least resistance, in this instance perhaps a dish of mashed sweet potatoes or something like that. I am always pleasantly surprised that people take enjoyment out of the challenge and go well beyond the proverbial low hanging fruit.

On the table that evening was Chicken Tikka Masala, with sweet potatos, cumin-scented popovers, sweet potato pie with a marshmallow meringue top, several hummus concoctions and a sherphard's pie with sweet potato for the crust.



Though sweet potato and cumin are not the greatest of strangers, I was determined to make something that accentuated them both. I started off with sweet potato corn muffins - a small twist on the traditional that added both color and a depth of flavor. I added a pinch of cumin to these too which gave them a slightly Indian hint.

Because Thanksgiving is my favorite meal of the year and it's just around the corner, I also decided to make a stuffing using sweet potatos and cumin as well as sausage. This was good, and definitely Thanksgiving-y, but it was even better when reincarnated in a sort of frittata/strata dish.



We brought the leftover stuffing home and mixed it with some egg and cheese the next morning and baked it into a nice, fluffy breakfast treat. I'm not sure what to call it because it's part frittata - an omelet that has potato in it, and part strata - a sort of savory bread pudding where bread is soaked in egg and then baked. So I'm going with Fristrata!




RECIPE

Alelia's Harvest Fristrata 

*this dish takes a bit of time to make, but the best this about it is that it can be made one or two days in advance and only gets better with time...

2 Tbsp olive oil
1 tsp dried sage (or 1 Tbsp fresh sage)
1 lb turkey sausage (uncased)
2 sweet potatoes, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
1 Tbsp apple cider vinegar

3 cups italian bread, cubed
1 cup chicken broth

6 eggs
1/2 cup of milk
1 tsp salt
1/2 tsp pepper
1/2 cup mozzarella, shredded (cheddar works too)

Preheat oven to 375 degrees.

Boil water in a medium saucepan. Add the sweet potato and boil for about 5-7 minutes, until tender when poked with a knife, but not falling apart. Drain and set aside.

In a large stock pot or dutch oven heat the olive oil over med-high heat. Add the onions and saute until translucent (4 min). Add the sage and garlic and saute until fragrant (2 min).

Add the sausage and cook, breaking up large pieces with your spoon. Once the sausage is browned, add in the sweet potato, bread, and cider vinegar mix in well to coat the bread with the flavors. Pour in the chicken stock. Simmer for about 10 minutes until stock is thoroughly soaked up. Let cool about 20 minutes.

In a medium bowl, lightly beat the eggs and mix in the milk, salt and pepper. Pour over the stuffing mix and stir in well.

Pour the whole mixture into a greased baking dish. Cover with the cheese. Bake for about 30 minutes, or until the egg has puffed up around the stuffing.

Serve immediately with some salsa. Enjoy!