Herbed Two Potato Home Fry Hash, AKA Breakfast Crack

Tweet this!

You are reading my blog, so clearly you trust my ability to identify something that is seriously freaking good. Here you go:

You know how some restaurants have the most delicious home fries? I did not truly discover this magical madness until my husband and I started frequenting The Breakfast Club. They have created the most amazing home fries using large chopped potatoes and tons and tons of herbs. (P.S. Live in Chicago? Go there. It is understated and unassuming and DECORATED LIKE IT'S STRAIGHT OUT OF THE BREAKFAST CLUB MOVIE.

Anyway. Moving on in 3... 2... 1...

I recently was in a bind to make a side dish for four people, but only had half of the amount of potatoes I really needed. So, I chopped up some sweet potatoes as well, and made this two potato home fry hash. It was delicious, herby, and yumstown.

Herbed Two Potato Home Fry Hash

Ingredients:

• 2 sweet potatoes
• 1 1/2 cups yukon potatoes (or any regular potatoes)
• 1 1/2 tbsp Italian seasoning
• 1/4 cup chopped onion
• Green onions or chives
• 1 tbsp Olive oil

Directions:

1. Cut ingredients into 1/2-1 inch thick pieces.
2. Toss potatoes and chopped onion with olive oil and italian seasoning.
3. Sautee for 10 minutes over medium heat. 
      
4. Add as many chopped green onions and/or chives as you'd like.
5. Increase heat to high and let sit for a few minutes until the potatoes are browning, then stir and do the same thing again, until most sides are browning or beginning to burn. 
6. Serve!

Notes:

• This is DELICIOUS with some eggs and meat mixed in. Try using leftovers with some chorizo or taco meat and a few scrambled eggs, topped with cheese for a delicious breakfast!

WHAT ABOUT YOU?

• Any recipes people have told you are so amazing they are crack-like in their ability to keep you coming back for more? I've been told that about this chickpea cookie dough dip (and it also happens to be the recipe that brings me the most search results hits, so people must be spreading the word!).
• What's your go-to breakfast side?

Curry Roasted Cauliflower

Tweet this!

Cauliflower is coming back, folks. From mashed cauliflower to cauliflower crust, it is back in a big way as a substitute for the typical carby culprits (I'm looking at you, potatoes and flour).

I tried curry roasting a whole cauliflower a year or two ago, and it was just an epic failure. I am sure it can be done (in fact, I've seen it), but I clearly did not do it the right way. (Who knows the right way? Enlighten me!)

But, I was determined to make it happen, because curry is my favorite spice and cauliflower seemed like a good thing to cover in it. So, I recently took a second crack at it, making no changes other than to cut the darn thing up before roasting it.

Worked. Like. A. Charm.

Curry Roasted Cauliflower

Prep Time: 5-10 minutes
Cook Time: 50 minutes
Servings: 3-4 side dishes
Ingredients:

• 1 head of cauliflower (or a bag of cauliflower florets)
• 2 tablespoons curry powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 1/2 tbsp melted coconut oil

Directions:

1. Preheat the oven to 400.
2. Mix spices (curry powder, black pepper, salt) in a large bowl.
3. Cut the cauliflower into evenly sized florets.
4. Add florets to the bowl and pour coconut oil in as well. Toss until all florets are evenly coated.
5. Line a baking sheet with aluminum foil (this just makes clean up faster) and spray with cooking oil. Place florets in an even spread on foil. Add another layer of foil on top to keep them from drying out too much.
6. Bake for 20 minutes, then remove the top layer of foil and turn the florets.
7. Bake for another 30 minutes, turning every 10-15.

Before roasting

After roasting

What about you?
What's your favorite cauliflower recipe? I have made mashed cauliflower with parmesan, cauliflower crust, and regular roasted cauliflower... but I am sure there are new recipes or twists on those that I have yet to discover! Enlighten me!
What other ingredients are making a resurgence? Like, besides avocado, kale, and quinoa... which I have been crushing on in a big way, too!