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Breakfast, Quick and easy recipes

Sweet Potato Hash with Eggs

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This Sweet Potato Ham Hash with eggs are one of my go weekend breakfasts. Made with sweet potatoes, black forest ham and seasoned to perfection. 

Your sure to love this breakfast and probably will make it time and time again. 

It is not only easy to make it’s also will give you the right amount of fuel to tackle the day. To prepare this dish you will simply want to start by dicing your sweet potato. Once that is done you will simply fry the sweet potato in a little butter until it becomes soft. 

Next you will add in some shredded “Black Forest Ham” and saute along with the seasonings. Once that has been cooked to your liking you will simply plate the hash onto two plates.

Serve in a bowl or on a plate, one egg is usually enough.

Then you will add a the eggs to the hot pan and cook each egg at a medium heat till the white starts to firm up.

Adding in 1 tbsp of water at a time to ensure it all cooks evenly. 

You will also want to cover it for a few minutes to allow the yolk to cook, just keep an eye on it otherwise it will overcook.

Now your ready to place those perfectly  cooked eggs over the hash.

Also be certain to use a non stick pan to make this or you will want to use extra butter when cooking the eggs.

Also feel free to use potatoes in replace of the sweet ones, both varieties are excellent.

You can find the recipe that uses potatoes below, it is also one of my favorite breakfast recipes. 

Did you try this? I would love to hear about your favorite breakfast memories in the comments below. Till next time friends, see you in the kitchen 🙂

Looking for another GREAT Breakfast recipe? Check out my Black forest ham hash browns with eggs. Your gonna love this one too! 

 


I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox

 

 

Breakfast, Quick and easy recipes

Black Forest Ham Hash Browns with Eggs

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These sunny side eggs are served warm over a plate of Black Forest Ham Hash Browns. I grew up eating bacon and eggs along with homemade hash browns. My mom used to make it all from scratch every Saturday morning. 

I remember her singing to me “Wakey wakey eggs and bacy”. It always made me feel so happy hearing her sing that because I knew it was the weekend and that we were going to have a good day spending quality time together as a family.

I always felt so much love from my mom’s cooking because she really put a lot of effort into preparing a good hearty meal for us whenever she could. And it’s something I will fondly remember about my childhood.

My favorite way to eat eggs for breakfast are sunny side up and then lightly based. So when you serve them like this over these homemade Black Forest Ham Hash Browns you will be in breakfast heaven!

This breakfast takes me back to my childhood every time and sometimes I will make this for dinner too. Oh how some foods can do that to us eh 🙂

To prepare them this way you will want to start by using your best non stick frying pan. Then you will simply turn up the heat to medium and will add 1 tsp of cooking oil to the pan to cook the hash browns, onions and ham.

I like to use mini potatoes for these hashbrowns because I will leave the skin on the potatoes. They really give this dish that extra special flavor so if you can’t get your hands on the mini ones then try to find ones with an edible skin.

Once the hash browns have been cooked remove them to a warm plate and prepare the eggs. The eggs cook fast so keep and eye on them for sure.

Once you crack each egg into the hot pan, cover them with a lid and within 2-3 minutes the white part will set and then you can remove them from the pan with a large spatula or slide them out directly onto the top of the cooked hash browns. Season with salt and pepper to taste and enjoy!

Looking for another GREAT breakfast recipe? Try my Sweet potato ham hash with-eggs. It’s another favorite of mine!

Did you grow up enjoying Bacon and eggs too? I would love to hear about your favorite breakfast memories in the comments below. Till next time friends, see you in the kitchen 🙂


I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST  to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

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Pasta, Salads

Dill Pickle & Black Forest Pasta Salad

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This Dill Pickle and Black Forest Pasta Salad is a fantastic and easy recipe for any of those upcoming summer gatherings! 

I hope you give this light and tasty Summer pasta salad a try!

This is best served slightly chilled the day of vs the next day, because if it’s left in the fridge for to long it can become dry.

So if there is just the two of you please use the recipe adjuster here and make just enough for what you need.

Other than that this recipe is a winner as it’s not laddled with any high fat dressing.

Rather we are using a creamy plain yogurt and then adding some pickle juice, a touch of mayo, olive oil and spices that make it all come together very well.

What kind of Dill Pickle ? Pasta Salads have you tried in the past? Why not give this lighter version a try  this time.

This one is creamy enough to satisfy pretty much anyone, however is made lighter than the average pickle pasta salad you may find out there.

Since it’s mostly made with plain yogurt, dill pickle juice and just 1 tbsp of mayonnaise.

I much prefer using more yogurt over mayonnaise as it lightens up the dish and keeps me in better shape. 

Pickle Salad Perfection!

Notes: The colder the salad the better it taste, so try to chill it in the fridge for one at least one hour prior to serving.

LOOKING FOR OTHER SUMMER SALAD RECIPES?


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!