Happy 2017! We couldn’t think of a more perfect recipe to share with you all as the first post of the new year. This is our favorite breakfast to make. It’s very quick and you can use up a lot of veggies or leftovers you have in your fridge. The following recipe is just what we did for this picture, but we have done many combos in the past. We love this dish so much we had a picture of it on our homepage when we first started this blog/project/adventure a little over a year ago.
Speaking of the past year, today we quickly reflected on how this past year has gone for us over some coffee and tea. This year has been very busy for us both with the blog, work and school. On top of that we also found time to spend together and grow closer together. As for the blog this year, we made the commitment to post something once a week about 2 months ago, and while it has been a little challenging with the hours we work, it has been going very well. We are looking forward to sharing many more recipes and stories with you all this year.
And what do you guys think of our new look? It’s the same color as our Kitchen Aid stand mixer. I think it was unintentional but we like how it looks. Nicole’s sister did an amazing job with doing the new look. We are very grateful.
Now back to this breakfast bowl…
Nicole loves throwing as many vegetables as she can into breakfast, and this is the ultimate way of doing just that. We typically use whatever veggies we have for this hash. This particular combination has been the favorite for the winter months. We love the sweet potatoes and brussels sprouts in this dish, just those alone make good hash.
Winter Breakfast BowlPrint This
- 1 Potato, Small Dice
- 1 Sweet Potato, Small Dice
- 1 Small Onion, Small Dice
- 1/2 Cup Mushrooms, Quartered
- 1 Clove Garlic, Sliced
- 6 Brussels Sprouts, Quartered
- Handful Kale, Cut into Small Pieces
- 1 tsp Spanish Paprika
- 1 TBS Mixed Herbs (oregano, thyme, rosemary, chives, whatever you have)
- Crushed Red Pepper, to taste
- Salt & Pepper To Taste
- 2 Eggs (or however many you like)
Heat 2 TBS of oil in a pan on medium heat. Add regular potatoes to pan and cook for about 5 minutes, then add the sweet potatoes. Cook until just before cooked through, then add onions and mushrooms. Cook until onions and mushrooms start to soften, then toss in garlic. Make a well in the center and add the brussels to sear quickly. Toss in with the rest of the veggies, add kale, herbs and spices and continue to cook until the kale wilts. Meanwhile, cook eggs however you like and serve atop the hash.
2016 has been a great year and we hope that 2017 brings in more food, love and fun for you and us.
Much love and good breakfasts,