In practice, however, not so great. Thankfully I was able to save it by smothering them in sriracha. But then that was followed by a few other recipe disasters… followed by a week of self loathing. Yeah, it’s true. I basically cooked myself into a funk. One so bad that it culminated in me coming home on a Tuesday night to an empty fridge and having a nervous breakdown bursting into tears telling Jake that I no longer wanted to cook or grocery shop and that if he was hungry he had to fend for himself.
Yeah. Thankfully Jake knows me well enough that he was able to quickly pull me back into reality. I’m blaming it on stress, the full moon and hormones all aligning incorrectly.
And so, to slowly ease myself back into my routine, here is our go-to weekend breakfast. I think I’ve made it at least a few dozen times, every time a little different and every way delicious.
Eggs with Sweet Potato Hash
1-2 sweet potatoes, diced
1/2 yellow onion, diced
1 Jalapeño, diced
choice of spices: cumin, paprika, cinnamon, nutmeg, cayenne pepper, chili powder
Hey everyone. Sorry for being MIA. To be completely honest, I was going through a blah phase. Right after my experiment cooking all of my lunches for the week on Sunday, I tried to recreate it the second week but with chicken. (Well…not all of my lunches, but enough for about 3 days, which I thought would be safer). I found an interesting video on youtube of how a fitness competitor makes her chicken for lunches. She dipped the chicken breast in egg whites, then covered them in walnuts and coconut flakes. Sounded delicious….
Dice your sweet potato into small pieces. The smaller the pieces, the faster they’ll cook. The first time we made it, Jake actually spent the time shredding the sweet potato. In our opinion, not worth it. Way too much work and a lot messier.
In your skillet, pour in a little olive oil (or fat of your choice) and heat up for 30 seconds. Add the diced onions, diced Jalapeño and sweet potatoes. Every 30 seconds or so, give it a stir so that it doesn’t burn. But basically I just cook it until the sweet potatoes get soft. Sometimes this can take about 10 minutes. My personal preference is the softer they are, the better the dish.
I didn’t take a picture of it, but just before the sweet potatoes are done, I cook my eggs over easy. I like them to still have a bit of a runny yolk so that it mixes in with the hash. Once everything is cooked, I spoon a bit of the hash on my plate and then place an egg on top.
Like I said, this is our favorite breakfast to make. We’ve even made it for dinner. If you try it and come up with fun additions or different spices, let me know.
- WIAW: Cook a Week’s Worth of Lunches in Under Two Hours
- Updates from London