I live on the Central Coast of California, nestled between San Francisco (125 miles to the north) and one of my favorite cities-- Santa Barbara--(230 miles to the south).
"The Farm" where I shop for locally grown, organic produce-- with the background of where I live.
So, what's my point? I'm glad you asked! I'm very stubborn about letting go of summer recipes. During my morning commute, I'm already seeing strawberry fields being plowed under, and early sightings of orange pumpkins, reminding me that the seasonal harvests are changing. No! I'm not ready! I need to race to my local farm stand to buy more strawberries. Now!
...until I read Vanilla Sugar's post on her Sweet Potato Hash. I had three sweet potatoes waiting to become something savory. I had just posted a recipe for making Perfect Crispy Potatoes so Dawn's Sweet Potato Hash recipe screamed out to me for breakfast. Honestly, I leaped out of my chair and made this recipe for breakfast. The ingredients were simple, and readily available-- onion, cut-up sweet potatoes, olive oil, a pat of butter, kosher salt and fresh cracked pepper.
In a separate skillet, I began to caramelize half of a very large onion, and began peeling and chopping two sweet potaotes (3 seemed like too many for the two of us). In another oven-proof skillet, I began to saute' the sweet potatoes with a little olive oil, salt & pepper.
Using the same skillet, I quickly fried an egg. Sunny-side up looked pretty on Dawn's photos, but we prefer over-easy. I snipped fresh chives, with scissors...
This is my first bite-- yummy!
You could certainly use any kind of potato for this dish-- I might add bacon, or even try a little balsamic vinegar, instead of Worcestshire sauce.
Thanks, Dawn @ Vanilla Sugar, this one is a keeper! This is for you:
Enjoy the last remnants of Summer,