From Our Kitchen to Yours
As some of you may know, my second favorite place to work outside my office is my kitchen. It’s my moving meditation, my head space, the place I manifest love for my family and friends. To spread the Mahalo Love, here’s a sweet potato hash recipe I recently found and tried. It turned out so well, it was half the inspiration for restarting the newsletter, just so I could share it with all of you. It’s that good! Last but not least:
It’s EASY:
Easy to follow
Easy to scale up or down for any sheltering in place party
Easy to modify for vegetarians
The only dietary restriction I can’t see around is the eggs. The eggs bring everything together, as they usually do. Good ol’ eggs.
Click here to read the recipe.
Image credit: Joe Lingeman
Much of the prep can be done ahead of time so this can be made quickly for any meal of the day with a little pre-planning. The author cooks the sausage and onion in two separate pans as a matter of saving time. As I’m never in a rush to get out of my kitchen I cooked them in the same pan, adding the sausage after the onions are very nearly done. The only note I’d like to add is the author only uses one tablespoon of oil to cook the onions. In my experience, to get beautifully caramelized onions -- that don’t need to be watched like a hawk to avoid burning-- requires a really oily pan with an oil that has a high smoke point. Next time I make this, in addition to the minced garlic, I may add whole garlic cloves left in their husk to get them beautifully soft and spreadable. (Leaving them in their husk keeps them from burning.)
Please let me know if you make this or do any modifications or if you’d like help making modifications because of dietary concerns. I’d love to hear your experience with this recipe.
Until next we meet.
Mahalo;
Mrs. Bob