I Forgot I Liked Brunch

Moving in to the New Year I find myself both reflecting and looking forward. Probably like most people this time of year. I'm not one to make resolutions but I do have some hopes and plans afoot.

Moving back to the States brought with it the joy of spending time with extended family. I belong to a tribe of very funny, intelligent, talented, and kind people. I am ever so lucky to be related to them and I'm looking forward to seeing them as often as possible.

Grainy panoramic of a very joyful Christmas Eve. There was singing and flamingos.

I'm turning 50 this year. No big deal, but it IS a big deal that we are going here to celebrate!

I know. I'm a grown woman. But the Magic Kingdom has my heart! Splash Mountain here I come!

(But not the Tea Cups. The Tea Cups are of the Devil)

I have plans for our garden. We bought a house, (yay!) which sat vacant while it was on the market. Between the sitting vacant part, and the transitioning to life stateside part, some things fell apart.

It was alive at one point and then....no words. Just shame. 

Found this in the garden. For now it is the only pet I'm allowing us to have. Mostly out of fear that it will start to resemble the plants. Deadish.

She's a keeper. We named her Annie.

And, I decided that I really like having people over for brunch. I'm going to host brunch more often this year and I'm going to serve these.

Sweet Potato Hashies.

Sweet Potato Hashies

adapted from Whole Family Strong

The original recipe calls for cinnamon which I omitted. I just wanted the taste of the crispy sweet potatoes to shine through. I think they also might be nice with a little cumin and chili powder if you're so inclined. Ooh, and green onions would be great!

4 cups grated sweet potatoes

4 eggs mixed well

2 tablespoons coconut flour

Salt and pepper to taste

Coconut oil or fat of your choice for sautéing 

If you have the patience of a saint then by all means use a box grater for your sweet potatoes. I do not, so I used the shredding blade on my food processor and made short work of this part of the recipe. 

In a large mixing bowl stir together all the ingredients, except for the oil. Heat a large sauté pan over medium high heat. Melt a couple tablespoons of the fat of your choice in a large sauté pan. When the pan is sizzling place a scant 1/4 cup of the shredded potato mixture in the pan. I could place about 4 hashies at a time in my pan. 

Let the potatoes cook until well browned on one side, 3-5 minutes, then carefully flip them over. Since they don't have a lot of binder to hold them together some may fall apart. That's okay, just push them back together and carry on, cooking another 3-5 minutes on the second side.

I placed my finished potatoes on a sheet pan in my oven at 300 degrees to stay warm until the teenagers decided to arise. I really like that they crisped up a bit more, but if they are going to be in the oven for longer than 20 min I'd use a lower temp.

We served these with sausage patties and poached eggs.