This is my absolute favorite breakfast right now.
I am obsessed.
I probably make this at least 3-4 times a week.
I first had it on our move across the country (Montana to Florida if you aren’t a regular follower) at a B&B we stayed at in Kansas. She served this to us for breakfast and I couldn’t stop thinking about it after that.
It is SO tasty.
The best is if you slow cook the potatoes and onions and get that delicious caramelization…sweet and savory is where it’s at.
Love. Love. Love.
It’s pretty simple to make, super healthy and amazingly tasty. If you have never tried a sweet potato (or yam as the case may be) in a savory dish, you need to. Admittedly I never had because I thought it sounded weird. I know. What a great foodie I am.
Not willing to try something because it sounded weird. Hhhmm.
Well I did end up trying it through default and of course loved it. A lesson I learned years ago from my dear father over Chinese food…
The trick to this dish is to use plenty of fat while cooking so the potatoes don’t stick to the pan. I like to use duck fat combined with a bit of butter, duck fat has this nutty, earthy flavor that is absolutely to die for but most people don’t just have that on hand, if you don’t, use bacon fat or just butter. Whatever you have, I mean even olive oil will work but you won’t get as nice a flavor.
Just make it.
That is all.
- 4-5 tablespoons fat of your choice, I prefer a combination of duck and butter but anything works
- 1 large sweet potato or yam, ½" dice
- ½ a large green bell pepper (I used red in the photo but I prefer to use green), diced
- ½ a large yellow onion, diced
- OPTIONAL: ½ cup delicata squash thinly sliced and seeded, it's delicious and probably my favorite squash but not a necessary part the recipe
- 1½ cups zucchini, diced
- salt and pepper to taste
- Heat your fat in a medium skillet over medium heat.
- Add the potatoes, onion, pepper and squash if using.
- Sprinkle with salt and toss to coat in the fat. Cook slowly, tossing every few minutes. The key here is to move it as little as possible without letting it stick or burn. This helps develop the sweet caramelization.
- Once everything is soft and pretty cooked, add the zucchini and bump the heat up to medium high, keep a close eye on it now, with all those lovely sugars it will burn easily, so now it is ok to keep it moving.
- Cook just long enough for the zucchini to soften, sprinkle with pepper.
- Serve topped with a fried egg.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
