Father's day is a tough time of year for me. Expectations are high when you've got two fathers.
Mine have everything. Two of everything.
They forget about gift cards until they expire.
Only eat v e g a n f o o d.
Hmmmm.
A real brain tickler, folks.
Perhaps I should skip the gifts this year? Perhaps just a visit.
I could help them unpack from their recent move! We'd relax by the pool! Grill portobello burgers!
It was a genius idea. Perfect!
So perfect, in fact, that all my siblings came up with the same plan.
So perfect, in fact, that all my siblings came up with the same plan.
My dads live in a two-room condo in Midtown. With no furniture.
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| What were you thinking young lady. |
After a Saturday night in an unpacked and unfurnished condo with five other people, I longed for breakfast that did not need to be microwaved & eaten out of tupperware: Spicy & Sweet Potato Hash.
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| Sriracha & honey make this hash taste much better than my poor photography skills can ever portray. |
Spicy & Sweet Potato Hash
- 1 medium sweet potato
- 1 ear white corn
- 1 large egg
- 1/4 vidalia onion
- 1/2 vine ripe tomato
- 6 oz sliced baby bella mushrooms
- 2-3 tsp honey
- 2-3 tsp sriracha
- cinnamon, paprika, red pepper flakes, & onion powder
- salt and pepper, to taste
Step one: own a seasoned cast iron skillet. If your life situation does not include such things, check yourself before you wreck yourself, and use a regular skillet sprayed up with some sort of oil.
Heat the skillet over medium heat. Meanwhile, dice up your sweet potato and vidalia onion and add them to the skillet along with your cinnamon, paprika, red pepper flakes, and onion powder.
Cover & allow to cook for 5 minutes. Stir it once every 2 minutes.
Slice all the kernels off of your white corn, dice your tomato, and prepare the mushrooms. Add these to your skillet once the 5 minutes have passed, and stir fry the whole thing until it looks done.
Also, add your honey and sriracha about 1 minute before it's all done, stirring to coat. Plate the whole saute. Fry your egg in a separate pan to top. Season with salt & pepper.
Heat the skillet over medium heat. Meanwhile, dice up your sweet potato and vidalia onion and add them to the skillet along with your cinnamon, paprika, red pepper flakes, and onion powder.
Cover & allow to cook for 5 minutes. Stir it once every 2 minutes.
Slice all the kernels off of your white corn, dice your tomato, and prepare the mushrooms. Add these to your skillet once the 5 minutes have passed, and stir fry the whole thing until it looks done.
Also, add your honey and sriracha about 1 minute before it's all done, stirring to coat. Plate the whole saute. Fry your egg in a separate pan to top. Season with salt & pepper.
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| 353 kcal, 64g carbs, 6g fat, 15g protein |
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