The good wife. Hubbie requested something delicious for brunch this morning, so I went to work! Back from vacation and craving normal, our way #WeekendBrunch! So here we go.
I looked though the fridge and found all these things, so nothing special, but BIG taste and won’t disappoint. This works form breakfast, lunch or dinner! On weekends we just have #Brunch or #Brinner. This happened earlier today.
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Sweet Potato Salmon Hash
WHAT
3 sweet potatoes, peeled and cubed
1/2 purple onion, chopped
3 garlic cloves, chopped
1/2 red & yellow bell pepper, cubed
Handful of cherry tomatoes
1-2 tbsp EVOO
A few asparagus spears, Roasted
Salt and pepper
Optional:
1 tbsp green chile
2 Poached eggs (not shown)
2 oz wild salmon lox, chopped
(If you’re not into fish, you may also use pancetta, bacon or leave vegetarian)
HOW
I used a cast iron pan: First add EVOO, onions and garlic in medium heat for 2-3 minutes. Let it sweat. Add potatoes, simmer for 4-5 minutes.
Add bell peppers and season with salt and pepper. Cover pan for 5 minutes and let it cook through. When potatoes are soft, add cherry tomatoes and chopped salmon.
Finish with poached eggs and roasted asparagus spears. Not sure how to roast asparagus? Just lay them out in a cookie sheet, spray EVOO, salt and pepper and roast at 350deg for 5-7 minutes.
The good part about being away on vacation, is that you get to come back home! Weekend brunch at our house is better than anywhere else!
Here is the end result!
ENJOY,
Xoxo, Ana?
@Colorfulfoodie
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Twitter: @AnaSandee
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