I'm all about the breakfast foods, just usually not for breakfast. Later in the day pancakes, omelets, french toast and co. are awesome, and I make them occasionally for a weekend lunch or anytime dinner. However, I'm not a morning person, and I normally wake up with just enough time to get to work looking like a somewhat normal person - that doesn't leave enough time to make food.
Today I made sweet potato hash, inspired by a Kitchn post to make it ahead and reheat on Christmas morning in a cast iron skillet with some fried eggs for an easy brunch/breakfast. Hash is my go-to with eggs, like eggs florentine, quiche or scrambled eggs, but I never thought about making it in advance.
Adapted from the Kitchn
2 tbsp butter
2 medium onions, sliced
1/2 lb Italian sausage
2 large sweet potatoes
4 large garlic cloves, minced
1/4 cup rosemary leaves, chopped (about 4 stalks)
3 tbsp olive oil
1 tbsp salt, plus more to taste if necessary
Meanwhile, chop up the sweet potatoes into 1/2 inch chunks. I don't peel them, but you can. In a large bowl, mix the sweet potatoes with the rosemary, olive oil, garlic and, when they're ready, the onions and sausage. Add salt and pepper and spread it out on a foil-lined baking sheet. Bake for about 30 minutes or until the sweet potato pieces are easy to stab with a fork.
At this point you can either eat it, put it in the fridge or a couple days or freeze it for later. It can be reheated in the oven on a baking sheet or in ramekins, on the stovetop in a skillet with some eggs cracked on top or in the microwave.
Also check out this cheese plate (already partially eaten) that I put together for a party a couple weeks ago. (Like always, I didn't take pictures of the rest of the stuff I made to blog about it. Only cheese!)