Sweet Potato Hash

I hope you all enjoyed my blogiversary last week, it was fun to share some more details about me with all of you. This week, is the week of Easter and lucky for me, I won’t be cooking at all this weekend. I just get to attend dinner with my family and enjoy it. I will probably be making a nice breakfast for Eric and I on Saturday and the recipe I have today works great for breakfast or for dinner. This was the first recipe I made from my new Tupelo Honey Cafe cookbook and its very simple and delicious. It combines two of my favorite foods, mushrooms and sweet potatoes into a sweet potato hash.

Once your ingredients are prepped, boil the sweet potato for about 10 minutes to cook.

Combine the cooked sweet potato, mushrooms, onions and rest of the ingredients together in a bowl.

Saute over medium high heat until soft and browned.

Serve as a side for dinner, as pictured below, or next to eggs and bacon for breakfast or brunch.

This is such a simple and so tasty dish. The touch of maple syrup really plays well with the flavors and makes it a great accompaniment to breakfast. After the way this turned out, I can’t wait to cook more recipes from Tupelo Honey Cafe.

Here’s the recipe:

Sweet Potato Hash
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Author: Tupelo Honey Cafe
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 4 cups water
  • 1 large sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • 1 pound shiitake mushrooms, stems removed and discarded, caps thinly sliced
  • 1/4 cup sliced green onions, white and green parts
  • 2 teaspoons minced fresh sage
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons tupelo honey
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
Instructions
  1. Bring the water to a boil in a heavy saucepan. Add the sweet potato and blanch for about 5 minutes, or until the potatoes are just fork tender. Remove the potatoes and transfer to an ice bath.
  2. Heat 1 tablespoon of the olive oil in a heavy skillet over medium-high heat and saute the mushrooms for 3 to 4 minutes, until just tender, and set aside.
  3. In a large bowl, combine the sweet potato, mushrooms, green onions, sage, hot pepper sauce, honey, salt, and pepper. In a nonstick skillet, heat the remaining 1 tablespoon of olive oil over high heat and add the potato mixture. Saute for 8 to 10 minutes, until the mixture is caramelized.
  4. Serve immediately.

Birthday Soup

Last Thursday was my birthday. We don’t normally do a whole lot to celebrate birthdays; it’s not that birthdays aren’t special but we don’t do anything over the top. I like to eat good food and of course a delicious dessert rounds out the day. Sometimes we go on a day trip somewhere to celebrate or plan to attend a concert and I always get to choose a nice restaurant for a good meal. I like to use the phrase “birthday week” followed by “birthday month” to really stretch out the celebrating and milk a few special things out from my birthday. Typically we choose to do something special together instead of buying gifts and Eric’s birthday is about 1 month after mine so we try to plan a special weekend away together to celebrate both.

I do always celebrate in a more traditional way with my family, though. We have a standing tradition to all have a family dinner complete with cake and presents on a weekend close to the birthday. My dad’s birthday is 2 days before mine so we have always celebrated together which is fun. This year I got a great new cookbook that I’ve been wanting for awhile from a restaurant down in Asheville, NC called the Tupelo Honey Cafe.

But the best gift I get is something that I’ve been getting every year for the last 10 or so years; its my birthday soup. As a kid, my grandma used to make this amazing and soup, beef macaroni. It’s simple and delicious and makes me feel safe and warm and remember life when it was simple. It’s basically just, a complex rich beef broth, macaroni noodles, beef pieces and carrots. 

I mentioned how much I liked this soup years ago, and my grandma showed up with a giant pot of it on my birthday. Ever since then, I get a big pot of birthday soup each year from her. It makes my birthday week so special, I eat it for dinner at least one night and then for lunch each day. Eric tries to sneak in a few bowls but he will tell you that I’ve become quite stingy about my special soup.

How about you guys, any birthday traditions that make your special day even more special? Got a favorite birthday cake or dessert?