Heads up, guys! We’re running a flash sale over at Paint and Prose.
Buy 2 Get 1 FREE (you receive a free item of up to the largest size you’ve already ordered, so if you order 1 5X7 and 1 8X10, you could receive up to another 8X10 for free). Simply leave a comment in the notes at checkout specifying WHICH print you want for free!
Valentine’s is only a little more than 3 weeks away, and here are 4 of our prints that would make great gifts–for the mamas in your life, the coffee-lovers, kiddos, or WHOEVER!
And don’t forget! Email subscribers get a never-expiring code for 10% off the top of every order!
Welp. I’m (mostly) back on the clean-eating wagon after puh-lenty of holiday indulgences over the last several months, and it feels so good (except when I get struck by a massive chocolate or carbonation craving; then it feels like the world is conspiring against my sanity #dramaqueen).
The only way I know how to be successful with clean-eating is to keep it very, very simple. If I don’t, I’ll throw it all out in a fit of hanger (yes, I meant to spell it like that) and devour a cupcake for breakfast instead of something decent.
Like what, you ask?
That would be what I eat with three fried eggs almost every single morning. And it’s HEAVENLY.
And I don’t even like sweet potatoes very much. Unless they’re done right. And this hash is juuuust right.
The “recipe” is crazy simple too.
(Another great way to eat sweet potato hash? With a turkey burger, homemade salsa, and guac! So. Dang. Good)
To make a big batch that will last me most of the week, I peel and grate 2-3 LARGE sweet potatoes and chop one small-medium onion.
I preheat that BEAST of a cast iron skillet above (Shaun got it for me for Christmas the year before last, and I have used it at least 4 times a week since), drizzle in some olive oil, and then saute my onions until they’re translucent (don’t overcook; they’ll get bitter) over medium heat.
Then, I add in the grated sweet potato and sprinkle the whole mixture with:
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp seasoned salt
…and then continue browning and stirring until the sweet potato is cooked all the way through, with some nice crispy bits throughout.
I’ll usually fry up my eggs in the same skillet the morning that I make my first batch, which makes them EVEN tastier as they soak up the juices of the hash, but the rest of the week, I’ll fry the eggs separately and simply toast a plate of hash from my stash (ha!) either on broil in the oven or in a small toaster oven.
The sweetness + crispiness of the potatoes, juxtaposed with the smokiness of the cumin, and the gooey egg yolk…MMM! It’s hard to beat.
And harder to believe that you’re eating something that’s completely good for you!
So, there you go. A healthy, easy, YUMMY breakfast to get you through your entire week.
And now my stomach is growling, and I want me some hash (that didn’t sound right).
Any great sweet potato recipes to share? I have discovered that I can eat sweet potatoes all day long as long as they have a bit of a spicy kick and some crispiness. Give me a baked sweet potato, all mushy and soft, and I gag a little. I do, however, have a killer sweet potato fry recipe to share. I’ll do that soon.
And off topic … Yay for Pioneer Women dishes! Love those measuring bowls!
Do you grate your own potatoes or buy pregrated?
Is pregrated a thing? I’ve never heard of that, but it sounds kind of awesome! 🙂 I grate my own.
Hi Sweet sister – do you freeze the weeks portions ?
No. I make them on Monday, then put the rest in a tupperware container and take out a little for breakfast each morning until it’s gone.
I’m making almost the same thing many days for Whole 30 except I use Ghee instead of Olive Oil. It is sooooo good- have you tried it? It’s like 10x better than butter to me!
Oh and I put a few sweet potatoes in the crock pot once a week to have for dinners. I just sprinkle with cinnamon and salt. 🙂