Saturday Morning Comfort Dish
The change to cooler weather of windy gray days has one of my favorite Saturday morning dishes back in rotation. The sweet potato savory hash browns, which have garlic, fresh turmeric, onion, mushrooms (shitake and lion’s mane) prepped in a food processor and cooked down and caramelized in a little olive oil and sea salt before adding shredded sweet potatoes. This cooks down with a little cumin and ground coriander to soften and caramelize the sweet potatoes in a covered cast iron pan. Turning the hash browns every few minutes until they are softened, before pulling the hash browns to the middle of the cast iron pan and flattened a little, then putting a couple divots in the top with a large spoon back to hold eggs that are covered and steamed until the egg whites set.
When the egg whites are set and the yolk still runny, plate the hash browns and eggs intact. Then break the yolks so that the yolks ooze down into the sweet potatoes. Such a wonderful warming and comforting dish that is a little sweet but mostly savory. Enjoy with a good coffee as you ease into the world.
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