Breakfast Hash

summer bulgur-heirloom tomato salad
Veteran’s Day was gloomy and kind of cold. My roommate and I both had a lot of studying to do so we decided we would hole up at home (not too out of the ordinary for us). I made this comforting breakfast hash to get the day off to a good start. It made the house smell nice all day and then I re-heated the leftovers for an easy dinner. Caramelized onions make anything 10 times better. Especially potatoes. The secret to making good caramelized onions, is keeping the heat low and letting them cook low and slow them for a long time.

  • 3 medium sized potatoes
  • 3 sweet potatoes
  • 1 pat butter
  • 2 tbsp olive oil plus 3 more
  • splash of balsamic vinegar
  • 2 white onions
  • 1o baby bell peppers (or capsicum)
  • a few sprigs each rosemary, thyme and or sage, whatever you have/can find
  • salt and pepper
    1. melt butter and olive oil over medium low heat in a non-stick skillet
    2. slice onions thinly and add to the skillet
    3. let caramelize, stirring occasionally for 10 minutes, add a splash of balsamic vinegar
    4. seed and slice the capsicum and add to the skillet, caramelize for 5 more minutes then take off the heat
    5. pre-heat the oven to 400 F and line a large baking pan with tin foil or parchment paper
    6. dice potatoes and sweet potatoes as uniformly as possible

summer bulgur-heirloom tomato salad

    1. in a large bowl mix potatoes and sweet potatoes with herbs, 3 tbsp olive oil and generous amounts of salt and pepper
    2. spread out the mixture in the pan and bake for 20 minutes stirring occasionally
    3. remove and add caramelized onion mixture, continue baking for 25 more minutes or until potatoes reach the consistency you’re after. serve with eggs, toast, cottage cheese or pretty much anything. Parsley Chimichurri (pictured) is a great addition!

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