Tag Archives: Breakfast

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Sweet Potato Hash

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Sweet Potato Hash
Serves: 4
 

This Sweet Potato Hash is a perfect side dish with chicken or pork, but I enjoy it most with a fried or poached egg for Sunday brunch. The sweet potatoes can be boiled, peeled and diced the night before. It then takes only minutes to finish it off in the morning.
Ingredients
  • 1¾ pounds sweet potatoes (3 medium)
  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 2 ounces pancetta, diced
  • 1½ teaspoons fresh thyme leaves chopped
  • 2 tablespoons chopped parsley
  • Sea salt and freshly ground black pepper
  • 2 scallions, chopped

Instructions
  1. Scrub sweet potatoes and place them in a large pot. Add water to cover by 2 inches. Boil until sweet potatoes are tender. Remove with a slotted spoon and let cool. When cool enough to handle, peel and dice.
  2. Heat 3 tablespoons of the butter in a large skillet. Add onion and cook until tender. Add pancetta and thyme. Cook until pancetta is golden. Add remaining 1 tablespoon butter and the sweet potatoes. Season with salt and pepper to taste. Sauté, stirring frequently, until potatoes are heated through and lightly browned. Add parsley and cook 2 minutes more. Serve hot sprinkled with chopped scallions.

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Recipe – Ramps with Potatoes and Eggs

AJ – Ramps are considered the harbinger of spring here on the East Coast.  This wild leek has a garlicky bite that marries well with eggs.  In this comforting weekend breakfast dish I’ve combined the ramps with fresh herbs and a waxy fingerling potato called Rose Val.  If you prefer, sautéed mushrooms could be substituted for the potatoes.

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Ramps with Potatoes and Eggs
Recipe type: Breakfast
Serves: 2
 

Ingredients
  • 10 ounces waxy potatoes, scrubbed and cut into 1-inch chunks
  • 1 bunch of ramps, trimmed
  • 4 tablespoons sweet butter
  • 2 teaspoons thyme leaves
  • 3 scallions, sliced
  • 6 large eggs, lightly beaten with sea salt and freshly ground black pepper to taste
  • 2 teaspoons minced chives
  • Sliced, toasted rustic bread

Instructions
  1. Place potatoes in a pot of salted cold water to cover by about 2 inches. Simmer until the potatoes are tender, 15 – 20 minutes. Drain and pat dry with paper towels.
  2. Soak the ramps in cold water to remove any sand. Drain well. Thinly slice the white part and cut the greens into 1-inch strips.
  3. Melt butter in a large non-stick skillet. Add potatoes and brown on all sides.
  4. Remove with a slotted spoon. Add the whites of the ramps to the pan with 2 tablespoons of water and thyme leaves. Cook over medium-high heat until the water has evaporated. Add the scallions and ramp greens. Cook until wilted. Return the potatoes to the pan and reheat for about 1 minute. Stir in the eggs and chives and toss gently with the ingredients in the pan just until the eggs are lightly scrambled. Serve immediately with toasted bread.

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