Typically, Saturday mornings are when I make breakfast. The rest of the week we rely on oatmeal, muffins, peanut butter toast and cereal to kick-start our day. Oh, and coffee.
Sunday mornings have somehow evolved into a tradition in the last year where Khale is responsible for making breakfast. More specifically, he's responsible for running out to grab doughnuts and lattes while I sleep in. Love those mornings!
But on Saturday, I usually wake up about 6:30 with Harper and we have some mommy-daughter play time while Khale and Lillian sleep in. Then as soon as I hear them stirring (or a few minutes earlier if I'm getting impatient) munchkin goes into her walker and I fire up the skillet. Some of my go-to weekend breakfasts are Salmon Hash, French Toast, Eggs and Biscuits, and Griddle Cakes.
Last weekend I decided to make Hash and Eggs - but with sweet potatoes!
In a skillet, cook chopped sweet potatoes and onion together over medium heat until the sweet potatoes are tender and onion is caramelized. About 10 minutes.
Add in a pat of butter.
Also known as a tablespoon.
Push the hash to the edges and add eggs in the middle. Cover and cook until the eggs are over easy. Or longer if runny yolks freak you out.
Sprinkle with salt and pepper - serve away!
Sweet Potato and Caramelized Onion Hash n' Eggs
Yields 2 servings
1 sweet potato
1/2 yellow onion
2 tbsp. butter, divided
1/2 tsp. dried majoram
kosher salt and black pepper
Peel and chop both the sweet potato and onion into small pieces. Heat skillet over medium-high heat; melt 1 tbsp. butter. Add potato and onion; sprinkle with marjoram, salt and pepper. Cook for about 10 minutes, stirring occasionally. When the potatoes are tender, scoot them to the edges of the pan and melt 1 tbsp. butter in the middle. Crack eggs and add them on top of the melted butter. Cover and cook for 3-5 minutes. Sprinkle with salt and pepper and serve immediately.