Wednesday, November 27, 2019

Sweet Potato Hash

The perfect Pre Thanksgiving Breakfast!

I have recently discovered Japanese Sweet Potatoes (Murasaki)
 and they are my new obsession.  They are white in color and much firmer than a traditional sweet potato but still nice and sweet without being over the top sweet.  They hold up amazing to oven roasting, baking and pan frying.   Japanese sweet potatoes are also lower in calories and carbohydrates which make them the perfect choice if you are trying to cut down and watch your weight but don't want to give up delicious potatoes altogether.

Nanci is visiting me this week for Thanksgiving and this has been our go to breakfast every morning, Sweet Potato Hash and Eggs.  OMG so delicious, nutritious and it literally keeps us from being hungry for hours while we run around shopping all day!

You can find these delicious Japanese sweet potatoes in Whole Foods, Trader Joes and most supermarkets.  They have Purpley/Red skin with a white interior.

1 Japanese Sweet Potato, diced into small pieces
1/2 Sweet onion, diced
1 Red pepper, diced
pinch of salt
1 teaspoon of Rub mixture (recipe below)

Rub Mixture: (make this mixture and keep in an air tight container for use over and over again)
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 tablespoon black pepper
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper


In a medium saucepan add 1 tablespoon of butter and 1 tablespoon olive oil and heat over medium heat.  Add onions and peppers an sautee' until onions are translucent.  Add diced potatoes and sprinkle with your rub spice mix and continue to sautee' until the vegetables are soft and brown and the potatoes are crispy about 10-15 minutes.  Taste to make sure your potatoes are tender.  Sautee' to taste!

Serve immediately with sunny side up eggs and enjoy!

Saturday, November 2, 2019

Homemade Cinnamon Syrup

I wanted to make pancakes after both of my girls had sleepovers and we were out of maple syrup.  So I made my own!  Wow this was easy and soooo much better than the bottled syrup from the grocery store.  I loved the added cinnamon which made everything taste so warm and homey.  Super easy and I'm sure you have all of the ingredients on hand at home to whip up a batch of your own.

1/2 cup brown sugar
1/2 cup white sugar
1/3 cup water
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of salt
2 tablespoons butter


In a microwavable dish add all ingredients except for butter.  Microwave at high for 1 minute.  Remove, stir and microwave a second time for 1 minute.  Remove from microwave, stir in butter until melted, cool and serve over your favorite pancakes, waffles or french toast!  Pour left overs in an air tight container and store in refrigerator for up to 2 weeks.