Southwestern Sweet Potato Hash (GF & DF)

Southwestern Sweet Potato Hash with Egg

Efforts are being made around our household to be just a little bit healthier. We generally don’t eat too badly, but since the summer we’ve gotten a bit off track. My weakness is – and will always be – bread and pasta. Oh and cocktails. While I’ll never give those things up entirely, step 1 of our diet reboot has me minimizing my consumption of bread and pasta. I’ll tackle the cocktails some other day.

What I love about this recipe for Southwestern Sweet Potato Hash is that it works for any meal of the day, although I do usually eat it at breakfast. It’s full of healthy veggies and the egg delivers enough protein to carry me to the next meal. Cilantro and avocado give it even more interest. While I don’t put cheese on mine, some queso fresco would be delicious on it as well.

Southwestern Sweet Potato Hash

Recipe is for 1 serving, multiply ingredients for the number of people you are serving


2 tsp olive oil (or coconut oil)
2 tbsp finely chopped onion
4 strips of red or orange pepper, chopped
1/2 cup of shredded sweet potato

1 egg

1/4 avocado, sliced
1 tbsp chopped cilantro


Heat your olive oil in a small saute pan. Add onion and cook for a couple of minutes. Add pepper and shredded sweet potato and cook until just tender.

Make a well in the center of your veggies and crack your egg. Pour egg into center, using the hash to stop the egg from running all over the pan. Cook until desired done-ness (I can’t eat really runny eggs but I know some people love them). To speed up the process, you can put the lid on the pan to keep the heat in. Top with avocado, garnish with a bit of cilantro and enjoy!



Mom’s Dutch Apple Pancakes

Dutch Apple Pancake, Variation of Dutch Baby

I have a soft spot for pancakes. My mom’s mom was known to us as “Grandma Pancake.” When we were little, our grandma would make us pancakes everytime she came over and like all little kids do, we gave her our own name by which we knew her by, Grandma Pancake. It wasn’t until I was at least twelve years old that I saw her legal name on a piece of mail and realized “Pancake” was not actually a part of her real name. Nevertheless she will always be remembered as Grandma Pancake. I think I subconsiously love pancakes so much because of my grandma, but I’m a sucker for most breakfast foods. I love breakfast for dinner nights and they occur frequently at my house. (I will also admit that Bob Evans might just be one of my favorite restaurants…) As I was remembering my Grandma Pancake, I recalled a special pancake my mom used to make for us. They weren’t a typical pancake because they weren’t made on a griddle. They were puffy and perfectly flavored with soft, tart apples. She would make one and each of us six children (yes, my parents are saints for having six children) would get a slice to hold us over until she could cook another. She always seemed to present us with a new pancake just as we were finishing our last bite of the piece prior.  Many years later, I finally asked my mom for the recipe so I could remember that special pancake we all loved so much and share the memory with my boys. I tested the recipe to see if my memory of these delicious pancakes served me correctly and thaaank you Mama. I am six years old again asking for thirds.

Mom’s Dutch Apple Pancakes


4 tbsp butter
2 granny smith apples, thinly sliced
2 tbsp brown sugar
1 tsp cinnamon

1 cup all purpose flour
1 cup milk
5 eggs
1/2 tsp vanilla


Preheat oven to 425 degrees.

Beat flour, milk, eggs and vanilla in a bowl and set aside.

Heat a cast iron skillet on the stovetop. Add butter. When melted, add the apple slices and cook for a few minutes, to soften. Mix in brown sugar and cinnamon. Put skillet in preheating oven for a few minutes (no more than 5 minutes).

Pull skillet out of oven and pour pancake mixture over top. Immediately put skillet back in the oven and cook for about 25 minutes until puffy and lightly browned. (Check for puffiness / brown-ness using oven light – try not to open oven door till you’re ready to pull the pancake out!)

Serve with maple syrup and butter.


The Best B.L.T… A California B.E.L.T.

A B.L.T. is a favorite dinner go-to of mine. I typically have the ingredients on hand, and they are quick to make. I love a traditional B.L.T., but they often leave me still feeling a bit hungry. Adding grilled chicken is a common update on the sandwich to make it a more filling, dinner-friendly sandwich, but this is my favorite B.L.T… A California B.E.L.T.: A traditional B.L.T. topped with fresh avocado and a fried egg. You know I love incorporating breakfast into every meal, so adding an egg instead of chicken is an obvious choice here… Most people have a strong preference on mayonnaise verses Miracle Whip. I’m partial to Miracle Whip so that’s what I used here, but if you’re a southern belle, mayonnaise is probably all you know, and that will work just as well.

The key to this recipe is cooking the egg just right. I break the yolk after I flip it to let the yolk just start to cook, pulling it out of the pan while it’s still slightly runny.

California B.E.L.T.
Makes one sandwich
1 egg
1 Roma tomato, sliced
2 large leaves of lettuce
1/2 haas avocado, sliced
3 pieces thick sliced bacon
2 slices good multigrain bread
1-2 tablespoons Miracle Whip
Please bacon in a large skillet over medium-high heat. Cook bacon, turning frequently, until crisp. Remove bacon from pan and allow to cool on a bed of paper towels to absorb excess grease.
Warm a small, greased skillet over medium-low heat. Slowly crack the egg into the pan, careful not to break the yolk. (Ideally crack so the yolk falls into the center of the egg white.) 
Toast the bread while the egg cooks.
Once the underside of the egg white has cooked through, flip the egg and gently pierce the yolk. Salt and pepper the egg. Cook for approximately one more minute. 
Once the bread is finished toasting, spread the Miracle Whip on one of the slices. Top with lettuce, avocado, tomato, bacon, and finally, the egg.