Sweet Potato Hash with Sausage & Eggs is an easy and delicious meal you can prepare quickly, It can be made ahead of time and refrigerated, Then when you’re ready for dinner just take the hash and place it in a baking pan, top with eggs and heat in the oven.
For the hash heat up your oven at 450° F. Peel and slice onions thinly in halves, Add butter to a skillet and the onions sprinkled with salt. Fry them till they’re very brown and caramelized. While this process is going on in another skillet brown the sausage until crisp. Then drain the fat. Line a baking pan with aluminum foil or parchment paper,. Add sweet potatoes, onions, sausage, salt, melted butter, garlic, rosemary, and black pepper. Roast for up to 45 minutes so the sweet potatoes are tender and browned. Top the hash with egg or refrigerate at this point.
Kimchi will add a special tang and spice to your fried rice. For added flavor fry up some bacon and then fry the rice in the bacon fat. Heat oil in a wok or large skillet. Add the kimchi and gochuhang (Korean chilli paste) and stir fry for about 30 seconds to a minute and they’re hot and fragrant, Add the rice and stir fry some minutes more, Add the greens, scallions, and a teaspoon if tamari or soy sauce and keep stir-frying until the greens have wilted. Adjust for taste with tamari, soy sauce, or salt. Push the rice to one side and pour on egg mixture, Stir and scramble the eggs and then mix into the rice. Drizzle with sesame oil and serve.
Toast the bread, Cut eggs into quarters and then chop up. Place them in a medium bowl. Scoop out the avocado and add it to the bowl, mash the eggs and avocado together until the mixture is chunky, Add ¼ cup of scallions, basil, yogurt, lemon juice. Then a pinch of salt and some freshly ground black pepper. Rub garlic on each bread slice and spread the egg and avocado mixture on the bread, Garnish with basil.
Brown Rice Bowl with Lentils, Caramelized Onions and Fried Egg
In a saucepan bring broth to a boil., Add rice, lentils and a pinch of salt. Cover and reduce heat to simmer, Cook for about 40 minutes until the rice and lentils are tender, Add more liquid if needed. In a skillet add oil and brown and caramelize the onions. Make sure you move them around to prevent them from burning. Add garlic and cook for 2 minutes more. Remove the rice and lentil from heat and set aside, Mix in ½ of the onion mixture, cumin, chopped parsley and 1 tablespoon oil,. Wipe out the skillet and add oil then crack eggs into the pan. Cook until desired doneness and add salt, pepper, and dash of paprika. Place the rice and lentils into four bowls. Top each with a fried eggs and garnish with remaining caramelized onions, harissa, and toasted pine nuts.
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