Home fries. How do we feel about them? Allow me to summarize my thoughts thusly:
Home fries are the best hangover food ever.
^^No truer words have ever been blogged.
Aside from being great hangover food, I’ve always viewed home fries to be that country kitchen staple – there really is nothing like a home fry that crunches to perfection on the outside and splooges on the inside. With just the right amount of salt. And Tobasco. And ketchup. I believe breakfast restaurants should 200% be scored on the quality of their home fry, because let’s face it: home fries are really what we’re in for anyway, right? Plus the bacon, right? Right.
We all know I’m a mega fan of consuming sweet potatoes in//on//around my breakfast eggs, so I thought I’d pass along some sweet potato home fry steaze for those times you have a hangover to cure, slash some extra time on a weekend morning. It’s really quite simple to prepare this recipe ingredient-wise…really, it’s all in the technique.
Now truth: These are not going to crisp up quite as well as the crispiest of home fries you’ve consumed in your life. For starters, they’re not deep fried, and secondly, the body chemistry of the sweet potato makes it softer and less crispable than say a russet or a yukon potato. Nevertheless, the little tater tots come out of the skillet piping hot, with a nice crisp-to-splooge ratio, and you’ll want to make and enjoy them ee’ry dang day.
You can change up the spices you add to your home skillet according to your personal taste. You can serve these crisp mongers with your choice of over easy/sunny side up/poached/scrambled egg, and you can also add some sort of funky fresh breakfast sauce I’ve never even heard of. Gravy? That would be too wild for this plain vanilla gal. Not!
As you can see, I took the sunny side up egg + avocado + hemp seed approach. So simple. So many textures. All the flavors. Breakfast o’ champerines.
Stay tuned for scenes from your next sweet potato…
Sweet Potato Home Fries
- 3 tablespoons coconut oil
- 1-½ pounds sweet potatoes chopped into ½-inch cubes
- 1 large yellow onion sliced
- 5 cloves garlic minced
- 1-½ teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon sea salt to taste
- 4 tablespoons to 6 water
Heat the coconut oil in a large non-stick (or cast iron) skillet over medium-high heat.
Add the chopped sweet potatoes and stir to coat in oil. Allow them to cook untouched for 4 minutes.
Stir in the chopped onion and cook for 8 minutes, stirring only once or twice to allow the onion and sweet potato to brown.
Turn down the heat to medium and add the garlic, salt, chili powder, and paprika. Saute, stirring constantly, for 4 minutes.
Add the water (start with ¼ cup - you can always add more later if necessary) and cover the skillet. Cook for 5 to 8 minutes, until sweet potatoes are cooked through.
Serve with your favorite breakfast items, such as eggs, bacon, salsa, and avocado.
Wuh wuh wuh wait, there’s more!:
This time around for our monthly healthy recipe roundup, Alexis, Arman, Sarah, Kylie, Lindsay, and I decided to focus our efforts on the sweet potato. Since this is the time of year to go yam cuh-ray-zee we figured we’d give you some healthy options for all of your sweet potato comings and goings. Here’s what we came up with:
Black Bean Chipotle Stuffed Sweet Potatoes from Making Thyme for Health
Healthy Flourless Sweet Potato Muffins from The Big Man’s World
Sweet Potato Protein Bars from The Lean Green Bean
Boom! Get them sweet taters!