Rosemary Sweet Potato Hash with Sausage

Do yourself a favor and make this sweet potato hash for breakfast as soon as possible. Or make it for dinner. Make it at 2am when you can't sleep. Whatever.  It's just that good.

This is a very minimalist recipe, with six very simple ingredients that come together to make a dish that is earthy, filling, and perfectly spiced with a Rosemary flavor that made me think of Christmas a little bit. I also just love cooking with our cast iron skillet because it reminds me of camping and cooking bacon on the fire. I used fresh rosemary and sweet Italian sausage and made this dish twice in a week because we loved it so much. It may be a new holiday breakfast tradition.

This recipe is from Delicious Meets Healthy and I'm so glad I found it via a Pinterest search one Sunday morning! Check out her blog or see recipe below.

Ingredients:

1 lb pastured sausage
1 medium onion, chopped
2 medium sized sweet potatoes
coconut oil
salt and pepper, to taste
rosemary, to taste


Instructions:

1. Brown sausage. Transfer to a plate.
2. Reduce heat to medium high, add 1 Tbsp coconut oil to cast iron skillet and saute onions until translucent. Transfer to the plate with the sausage.
3. Heat 1 Tbsp coconut oil over medium high heat, add chopped sweet potatoes and cook, stirring occasionally, until tender (about 10 minutes). Sprinkle some rosemary over sweet potatoes. Cover skillet with a lid while cooking.
4. Add sausage and onions to the cast iron skillet and stir everything.
5. Crack four eggs over sweet potato hash. Place cast iron skillet in a preheated 425 degrees oven and cook for about 10-15 minutes until eggs are set.

Pumpkin Streusel Donuts

I sealed my own fate when I ordered two donut baking pans this week. It's all over. But really, how was I supposed to stop myself after seeing this recipe for Pumpkin Coffee Cake Donuts?

To make matters worse, there's an expected high of 100 degrees today -- so baking these & washing them down with hot coffee was straight silly. But dammit, it's the 20th of September and we need pumpkin! 

These are fluffy, cakey, and stupid good when served still warm. I'll refrain from saying how many are already gone an hour later, lest you be tempted to judge me. Next on the donut baking list we have banana with chocolate glaze, buttermilk with strawberry glaze, and maybe some sprinkles thrown in there somewhere. Let the games begin! 

This recipe is from the Delightful E Made blog, with instructions slightly adapted. Bon appetit!

Ingredients

Donuts:

1 box spice cake mix 

1 cup pumpkin puree

2 eggs

3 Tbsp butter, melted

Streusel topping:

½ c. brown sugar

½ c. flour

1 tsp. cinnamon

½ tsp. nutmeg

2 Tbsp butter, melted

Glaze:

1 c. powdered sugar

1 Tbsp. milk

½ tsp. vanilla

Instructions:

Preheat oven to 350 degrees.

Combine cake mix, pumpkin, eggs and butter. Using a hand or stand mixer, mix on low until all ingredients are smoothly combined. 

In a small mixing bowl, combine the brown sugar, flour and spices with a fork. Drizzle the melted butter over the mixture and combine. The streusel will be crumbly.

Spoon donut mixture into piping bag & fill circles until 2/3 full. Top each with generous amount of streusel mix.

Bake for 9-10 minutes. Let the donuts cool in the pan for about 5 minutes. Gently loosen from the pan using a butter knife, and switch to a rack or pan to cool. 

Glaze: combine the powdered sugar, milk and vanilla. Stir together until smooth. Using a spoon, drizzle the glaze over the top of the donuts. 

Serve with lots of coffee or milk! 

first,

First we eat, then we do everything else. 

- mfk fisher

my favorite cookbook: potato cinnamon rolls

This year, I've decided to begin the process of curating a cookbook of my very favorite recipes. Most of these will come from the minds of my mom and sister, as they both have a knack for opening their refrigerator and casually tossing together a dish as stunning as it is mouth-watering. It will include my dad's famous chili, my own chocolate chip cookies, and a few other favorites from friends and family. And then, of course, some classics. 

A few months ago I had the inspiration to make cinnamon rolls from scratch. I'd never attempted homemade bread before, and I slightly underestimated the time & effort it took, but I fell in love with the process. It takes patience, and time, and attention to detail. You have an hour here, 15 minutes there, where you simply have to wait for the yeast and flour to rise and double in size (suitable activities for the interim include pouring a glass of wine, watching two episodes of the office, taking a neighborhood walk, or attempting to scrub the dough and flour from your entire kitchen). When your project is finally finished, your house smells like your favorite bakery and it is just so rewarding to take your first bite. 

So yesterday, with a whole Sunday evening and a new audience to win over, I made these Potato Cinnamon Rolls from Better Homes & Gardens again, a recipe recommended by my mom. They are so damn good. And we are so obviously not engaging in any start of the year cleanses, even though we definitely should be. These are going in my favorite cookbook under breakfast, desserts, comfort food, and also things to eat on Sunday evenings. 

Find the recipe and tips here!