Recipe: Brunching

There's just something I love about Sunday brunches.

At least one day each weekend, Jack and I wake up early (by early, we mean 10:30 a.m.) and make brunch. With Jack's overwhelming love of eggs and my new low-gluten diet, breakfast this weekend called for a savory menu - sweet potatoes, onions and gooey eggs galore.

Low and behold, one of our new favorite brunch items - sweet potato hash.

If I'm being honest, I made this meal for myself the week beforehand on a whim (I usually like to try breakfasts out on myself before feeding anyone else). After a very hot and exhausting yoga class while battling a cold (currently still battling...), all I wanted was breakfast for dinner. Seriously, there is nothing better than breakfast for dinner in my opinion. So, after my work out, all I wanted was something savory and delicious. After rooting around our kitchen, I found a sweet potato, onion and eggs (apart from the spices, these are literally the only ingredients!) Less than 30 minutes later, voila. Sweet potato hash. And let me tell you, it didn't last long.

Apart from how delicious and easy to make this recipe was, I really loved how clean it was. The recipe called for so few ingredients, and they all were healthy (and gluten-free). While I was full after eating it, I felt great. So, naturally, I had to make it again for Sunday brunch!

...I'll probably make it at least once for dinner this week too. Let's not judge.

xo,
C

Recipe: Sweet Potato Hash

Ingredients:
Sweet potatoes: One per person
Onion: 1/2 cup chopped (more or less depending on preference)
Cayenne pepper: Dash (more or less depending on preference)
Salt and pepper to taste

Instructions:
1. Cube sweet potatoes.

2. In a sauce pan, cook sweet potatoes with olive oil. Add cayenne pepper, salt and cracked pepper to taste.

3. After 5-7 minutes, add onion. Add more seasoning as desired.

4. Cook potatoes and onions until softened (adding a lid to sauté pan can help speed the process).

5. Simultaneously, crack eggs (two per serving) in separate pan.

6. Cook eggs to desired consistency (over easy or sunny side up recommended).

7. Serve eggs atop cooked potato and onion mixture. Add seasoning as desired.

8. Enjoy!

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