Old Bay Sweet Potato Breakfast Hash
Saturday morning brunch is hands-down my favorite meal of the week. Usually I wake up early and either meander over to the farmer's market for fresh ingredients, or raid my own fridge for all the leftover groceries I didn't use up the week before. Last week, I scoured up some blackberries for a mid-morning meal of blackberry lemon pancakes. But this morning, I gathered two sweet potatoes, mushrooms, onions, garlic, and baby kale to put together a breakfast hash sure to fill me for the rest of the morning and afternoon! I thought I'd share the recipe of sorts I threw together in case anyone else wanted to replicate it!
First, gather up and dice some mushrooms, onions, baby kale, and garlic. Saute in about 1 tbsp. of butter until golden. Next, dice two sweet potatoes and add to the skillet. Cover with a light dusting of Old Bay seasoning, salt and pepper.
Heat the oven to 450 degrees and place the skillet near the top of the oven. Drizzle with olive oil and roast for about 25 minutes, stirring once to make sure the potatoes are being evenly roasted. Once crispy and lightly browned, remove from oven. Stir potatoes into a large bowl and top with two fried eggs, over easy. Sprinkle with fresh rosemary and serve hot!
What's your favorite dish to serve on a Saturday morning?