Sweet Potato & Apple Hash with the Perfect Scrambled Eggs

This may be your new favorite recipe for scrambled eggs and the hash is pretty darn good too!

Who doesn’t love breakfast for dinner? But the usual eggs and toast can get a little boring sometimes. Glen had found a recipe for amazing scrambled eggs online months ago and this is his rendition of those eggs. We’ll call them The Perfect Scrambled Eggs since there is no name for this version of the recipe. This was my first go around with mixing apples into the hash but hey what could go wrong, sweet potatoes and apples do sound great together.

To pull the whole breakfast for dinner together, we also cooked some bacon and English muffins with our new quince jam on top. For those readers who have never heard of quince fruit as I had not either up until recently, it’s a small delicious fruit that somewhat resembles a pear and tastes similar to an apple or pear when cooked. When raw, quince is pretty much inedible.

 

While I was preparing the hash and bacon, Glen was cooking the eggs. I don’t know how I got so lucky with a man who likes to cook!

 

The Perfect Scrambled Eggs Servings 2-3

Total Prep and Cook Time: 5-10 minutes

INGREDIENTS:

6 eggs

2 tbsp butter

salt and pepper to taste

1/2 cup cream cheese

1/8 cup shredded cheddar cheese (if preferred)

INSTRUCTIONS:

  • Crack six eggs into a bowl
  • In a medium saucepan put two tablespoons of butter and turn to medium high heat.
  • Add the eggs and cream cheese to the saucepan once the butter has melted.
  • Stir continuously and briskly.
  • After two minutes, pull from heat for 30 seconds and stir vigorously.
  • Bring pan back to heat and drop heat down to low.
  • Continue stirring until no liquids remain.
  • Mix with salt and pepper

Sweet Potato and Apple Hash Servings 2

Total Prep and Cook Time: 25 minutes

INGREDIENTS:

1 tbsp olive oil

1 sweet potato

1 apple (I prefer pink lady apples)

1 tsp thyme

1/2 tsp onion powder

salt and pepper to taste

INSTRUCTIONS:

  • Chop up the sweet potato and apple.
  • Heat the olive oil in a large skillet to a medium low heat.
  • Add the sweet potato, thyme, and onion powder and cover.
  • Stir occasionally to prevent sticking or burning.
  • Once the sweet potato is almost completely tender, add the apple to the skillet.
  • When the sweet potato and apple are both soft, remove from the heat and sprinkle with desired amount of salt and pepper.

Enjoy your breakfast for dinner, and the best part is, you can enjoy breakfast this time of day with a nice glass of wine!

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