Wednesday, March 29, 2017

Sweet Potato Hash

Sweet Potato Hash

A few months ago, my dear friend Sarah invited me over to her place for brunch. She cooked me this amazing dish and I was in heaven.. to be honest, I've thought about it numerous times since then, but just kept forgetting to make it. On Sunday, when I was creating my food plan for the week, I thought about this delicious brunch and decided I wanted to make my own version of it. I checked with Sarah on the ingredients she used and then took it in my own direction.

Here are the items you'll need for this recipe:

  • Lean Ground Pork
  • Sweet potato (1 large or 2 small/medium)
  • 5-6 Parsnips
  • 2 Bell peppers
  • 1 bunch of Green Onions
  • Eggs (2 for each person eating this dish)
Recommended seasonings/flavour-enhancers: 
  • Sea salt
  • Pepper
  • Garlic powder
  • Cayenne Pepper
  • Taco seasoning (optional)
  • Frank's hot sauce (or sriracha)
  • Olive Oil (1-2 tbsp)

Okay, lets get started.

First step is to cook the ground pork. I actually cooked and completed this step prior to deciding I wanted to photograph these steps and write up this recipe post... so I don't have any pictures to share. But that's fine, just cook the ground pork as you normally would. I seasoned mine with garlic powder, a few tbsp of taco seasoning, sea salt, and pepper.

Next step, grab your potato and parsnips. Peel them and get them ready for grating.

If your sink looks like this, then you're probably done.

Toss some olive oil in a pan and put it on the stove - don't turn it on yet.

Once you have your naked tater and 'snips then go ahead and chop off the ends and start grating them down - warning, it will look like mozarella cheese, second warning, it does NOT taste like mozarella cheese.

Grate, grate, grate. Grating is great.

* if you have a food processor, now is the time to use it. Don't waste your time and almost grate off your knuckles, like me. Also, please note, I'm already insanely jealous if you don't have to grate all the taters and 'snips.

Once you're almost done grating, turn your burner on low-medium heat and get that pan nice and hot.

Throw that shit in the frying pan and take a big swig of some diet coke - or whatever tickles your fancy. You just did a lot of work. Treat yo 'self.

Ahhh, refreshing.

Chop up your bell peppers and green onions (my hash was looking bland so I chopped up a red pepper too) and throw it all in. Add as much Frank's as you like.

Mix it all around. Mix. Mix. Mix.

Throw in some garlic powder, sea salt, pepper, more frank's, more taco seasoning, and some cayenne pepper. Basically, if you don't like spice - skip the frank's and cayenne. Once all of the ingredients have gotten to know each other, throw in the ground pork and let it cook for another 5-10 minutes.


I cooked about 5 portions so that I'd have it prepped for my dinners for the week - the next few steps take place after I have removed enough for one portion (it was actually enough for 2, I couldn't finish it).

Transfer to an oven-friendly pan/dish. Make little wells in the hash for your eggies. I wanted two eggs so I made two wells and cracked the eggies right in.

Throw the pan in the oven on low broil for 5-6 minutes. If you want your eggs to be runny then keep an eye on the pan so the yolks don't fully cook. If you like solid yolks, leave in the oven for 8-10 minutes.

Dish up and ENJOY.
Optional toppings: goat cheese and salsa. I've tried it with both and it's perfect every time no matter what.

If you have a cat like mine, you will need to keep a close eye on your hash. Three seconds after snapping this photo, Penny hopped onto the table and tried to devour my dinner.

If you try out this recipe, please let me know what you think! Tag me in your pictures on instagram or twitter - I'd love to see how yours turns out!

Monday, March 27, 2017

The One Where She Rambles About Nothing

*steps up to the mic*
Testing, testing.. is this thing on?

I feel like I've had about 42 things that I've wanted to share with y'all over the past few months, but now I find myself sitting here, staring at this blank white page on my screen, and the words just can't seem to flow. The struggle, it's real.

Sometimes Quite often I will find that I ramble to Justin about literally nothing and I'm pretty sure that he would appreciate if I had an outlet (other than him) to talk about the random crap in my brain. To be honest, I don't think he wants to hear about my opinion on which celebrities shouldn't be dating, and why blueberries are such an underrated fruit. But, since this is my first blog post back, I'll spare y'all for now. But I make no promises about what I will or won't blog in the coming weeks.
You have been warned.

Anyway, for some reason, out of the blue, I decided to log into Blogger today to check out my blog. I haven't posted anything in 53 weeks... that is insane. A lot has happened in the past year. So many things actually. Lets recap a few things, shall we?

  • Justin and I got married on October 17th (YAY!)
  • We moved to a new apartment downtown (oh how I missed living downtown)
  • We adopted two kitties (Kokanee and Penny - they're little shits adorable)
  • I got a promotion (not like I ever talk about my work-life here anyway)
  • I got to see Juliette THREE times last year (Vancouver, Dallas/Fort Worth, and Halifax)
  • I got to see Lindsay in March (... and I get to see her in less than ONE month)
  • Lots and lots of other little normal life things... you really didn't miss anything. But if you want to see more of what I've been up to then you should probably be following me on Instagram.
And because posts without photos are really boring, here are a few of my faves from our wedding:

*All of our wedding photos were taken by the incredible Candace Berry Photography.