For breakfast today…Sweet potato hash with red pepper, served with a fried egg, fresh thyme and sriracha.
For this vitamin-packed* hash, all you need to do is:
Cube up a couple of sweet potatoes (skin and all), par-cook them for 5-8 minutes in salted boiling water, drain them, and fry them up in some olive oil and a small bit of butter until browned and crispy on the outside.
In a separate pan, sauté half a diced red pepper, a quarter of a white onion, and three scallions. Half a serrano pepper, minced, would be a great addition too.
(Don’t get greedy with the pans and throw everything in one. It is important to cook these veg separately. If put in with the sweet potato cubes, they would burn before the potatoes were properly browned.)
Once the sweet potatoes are browned, toss in the sauteed veg and any fresh herb you like. Thyme and/or sage are particularly good for this dish. Grind plenty of fresh black pepper over top and give everything a good flip-and-mix (or stir) to warm evenly.
Fry up an egg, or egg white, and drape it over a generous spoonful of hot hash. Scatter some freshly-minced thyme leaves over top, Jackson Pollock some sriracha over that, and dig in.
* It contains a hefty amount of Vitamins A, C, and Potassium.