Sweet Potato, Cinnamon Apple Hash with Brown Butter & White Cheddar Scrambled Eggs
The Chicago Bears are on and that means that it’s officially Fall! I love Fall. September is my birthday month, it’s back to school time, football season starts, and Halloween is coming up! This is the best time of year. It’s time to cook delicious Fall flavors. Apples, cinnamon and sweet potatoes are so good together!
This delicious breakfast hash is easy and inexpensive, and it’s the perfect thing to make on a crisp autumn morning when you’re super hungry.
Dice one organic sweet potato, one red potato, and one onion. Saute in olive oil, flipping and stirring for a few minutes. Add one diced apple and 3 chopped celery stalks. Season with celery salt and pepper, a sprinkle of coriander powder, a pinch of smoked paprika, 1/2 tsp cinnamon, a dash of onion powder and a shake of garlic powder. Cook, flipping and stirring, until caramelized and cooked through, about 15 to 20 minutes. Taste it when it’s done and add more celery salt and pepper if it needs it.
Remove the hash from the skillet. Scramble 4 or 5 eggs with 1/4 cup white cheddar cheese, grated. Add 1 tblsp butter to the skillet. Let it sizzle on med heat and turn a little bit brown, 30 seconds to 1 minute. Add the scrambled eggs and stir and fold gently until cooked through, about 1 minute. Garnish with smoked paprika.