Yep today is Thursday in my household which means one thing. My wife has taken over the TV with Grey’s Anatomy and Scandal. I actually don’t mind this though because both shows are actually pretty well written. Ok ok ok that and she tolerates my Game of Thrones infatuation lol, she actually really likes GoT as well.
So after the regular daily grind I hit the gym as planned and when I got home I made the kids some new ice cream. Its the same ice cream that I made here , the only exception is that I added some mini chocolate chips to it. My son has been begging me for sprinkles but I didn’t have any so this was the way I improvised.
Today I am going to talk more about this recipe because this is a staple in my diet. I will make one of these 1-2 times a month atleast and it feeds me breakfast all week long. To me this is a perfect blend of spicy and savory. My wife made this for me the first time and I was just simply addicted. This dish is absolutely incredible. I really hope you do try it and enjoy it as much as I do. I am not sure if the name is accurate or not but where we live its heavily hispanic and they call it a Spanish Tortilla, I added the word chorizo to signify that its sausage based.
Here is the recipe!
- 6 eggs, whisked
- 2 chorizo links take out of the case and crumbled
- 1 sweet potato, diced
- ½ white onion, diced
- 2 cloves garlic minces
- 2 tablespoons hot sauce (whatever you want I use Franks Red Hot)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon rosemary
- Preheat your oven to 375
- Add sausage to a pan and cook (Crumble it down as it cooks)
- Once sausage is cooked remove it from the pan and place in the glass baking sheet
- Clean out the pan but leave a little bit of sausage grease in it
- Add sweet potato to the pan as the sweet potato cooks add the onion to the pan
- Add seasonings to the pan and mix with potatoes and onion
- While the potato and onion cook, Whisk eggs in a bowl and add hot sauce
- After the potatoes and onion are cooked down add them to the glass baking sheet
- Add the whisked eggs on top of the items in baking sheet make sure everything is covered
- Place baking dish in oven
- Cook for about 20 mins until the eggs are firm
- When you are ready to store let it cool to room temperature, cover with plastic wrap and store in fridge
So I am getting over the sickness I have no more fever just have the crackle voice and congestion going for me. My voice hasn’t cracked this much since I was 15 lol. Outside of that things are going well. My son has been actively engaged in Teeball and he has been doing really well. Today we had a game and he went 1 for 2 and got a double. Now when I say 1 or 2 let me be clear that the 1 is when he hit the ball that is pitched to him. Unlike most Teeball leagues our league give the hitter 3 chances to hit a ball that is pitched to them before they put them on the tee. That to me is priceless as he gets awesome hand eye coordination at a young age. So yea I am proud of my little guy for doing much better in each of his games this year he has atleast hit one pitch!
On other news so proud of my nephew he got his tested and passed his brown belt test in jujitsu. Proud of all the little guys in my life.
Today’s recipe is one I ate this morning that the wife made for me. It’s a sweet potato hash with an egg. I like my eggs over easy when I eat them with a hash so that’s how she made it for me. I would imagine that any egg any style would be good on this.
Enjoy it I loved it.
Sweet Potato Hash with Eggs
- 2 large sweet potatoes, peeled and chopped into 1" cubes
- 5 pieces of bacon
- 1 small white onion, chopped
- 1 yellow green pepper, chopped
- 1 green bell pepper,chopped
- 3 Tbsp. bacon fat or tallow (if needed)
- 1/4 tsp. sea salt (or more to taste)
- 1/8 tsp. ground black pepper (or more to taste)
- 1/8 tsp. paprika (or more to taste)
- 4 eggs
- Fill a saucepan about 2/3 full of water and bring to a boil.
- Add the sweet potatoes and lightly boil for about 8 minutes or until tender.
- Drain and allow to dry for a few minutes.
- Place a large skillet over medium-high heat.
- Add the bacon to the pan and cook until crispy.
- Set aside on a paper towel lined plate to dry.
- Keep the pan over medium-high heat and add the chopped onion and peppers to the bacon fat in the pan. Saute for about 3 minutes.
- Add the additional bacon fat or tallow to the pan (if needed). Add the drained sweet potatoes to the pan, making sure they are covering the bottom of the pan evenly in a flat layer. Allow the potatoes to cook (without stirring them) for about 5 minutes, or until potatoes start to brown. Increase the heat to high, stir the mixture and allow it to cook for another 3-5 minutes or until crispy.
- Crumble the bacon and add it to the pan
- Season with sea salt, ground black pepper and smoked paprika (to taste).
- Place the 1/4 sweet potato hash on a plate and top with an egg of your choice
- Enjoy it