Authors: Family Fresh Cooking With Marla
Are you noticing a trend on FFC? This is the second cookbook and sweet potato recipe (adore sweet potatoes!) here in one week. Today I am thrilled to be a part of Aida Mollenkamp’sKeys to the Kitchen Virtual Dinner Party!
I love virtual parties, it means I can hang out with all of my bestie blog pals in my PJ’s and talk about food. Perhaps you have seen around the web, people have been posting GREAT recipes from Aida’s cookbook.
Today I am sharing my take on Aida’s Sweet Potato Hash.
Keys to the Kitchen will become eveyrone’s new kitchen bible. Really.
It’s a bright new take on a cooking reference book. Bright like these sunflowers…
Remember how everyone had The Joy of Cooking? Remember how you probably have it tucked away somewhere?
It is a great reference, but there were no gorgeous color photos. The recipes in it are classic but a tad dated for a modern gal like me.
In Aida’s book she will give you all the essential keys to the kitchen.
It’s liberating and intriguing to have these keys ~ kind of like when your mom and dad give you the keys to the car for the very first time. Freedom rules. Ahhhhhhh.
Sweet Potato Hash is superbly healthy comfort food. For folks on grain free, Paleo diets it is great for you too. Also for the gluten free folks. One size fits all with this recipe. Except the vegans. If you are vegan skip the eggs and use some tofu or tempeh instead. That would be delicious!
I was up against a lot photographing this recipe. The amazingly talented Alex Farnum shot the cookbook.
Every page is tempting and awe inspiring. The way he works with light is so intriguing and unique. Alex is such a great talent and certainly someone I will now be pinning and watching carefully. (not stalking, watching)
Aida will walk you through ingredient basics.
Important sections such as How to Freeze, Kitchen Tool Kits, prepping all kinds of meats and seafood will make you much more comfortable in your own kitchen.
Her no-nonsense & fun loving personality shines through in her writing.
You will not be intimidated to try things you have never tried before. You will also be excited to make your own changes and adaptations, because you now have the tools to do so!
For this Sweet Potato Hash ~ Aida gave me the keys and I drove away with a few small tweaks. You have gotta try this asap. A perfect meal for any time of the day.
I suggest you tuck some in your lunchbox too, that way you can have the comforts and health of a whole meal at your fingertips for school, work or for travel (yes, I pack this kind of thing when I travel.)
You might want to grab your favorite cowboy mug when you munch this hash. It might even make you want to saddle up a horse. It’s that kinda tasty grub.
If you would like a glimpse of foodie diva Aida check out her fabulous book trailer.You will get an inside look at what this book is all about.
In the book, cooking and prep techniques are laid out clearly with photos and helpful illustrations. With 300 original recipes, 40 fundamental techniques, and loads of tips and tricks, Keys to the Kitchen is your guide to becoming a better cook!
One can never know too much when it comes to being kitchen savvy.
You can stay in touch with Aida on her blog, Facebook and Twitter.
You can find her book at Amazon, Anthropologie, Barnes & Noble & Chronicle Books. Enjoy!
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This recipe is adapted from Keys to the Kitchen from page 146 Chipotle-Sweet Potato Hash with Poached Eggs and Avocado.
Chile-Sweet Potato Hash with Fried Eggs
- 2 tablespoons Olive OIl, Butter or Ghee
- 1 Red Onion, cut into small dice
- Fine Sea Salt
- freshly ground Black Pepper
- 1 Green Pepper, cut into small dice
- 1 pound (455 g) Sweet Potatoes, cut into small dice
- 1 minced Garlic Clove
- 1 can (4 ounces) diced Fire-Roasted Chili Peppers
- 1/2 cup (120 ml) low sodium Vegetable Broth or Water
- 1 teaspoon fresh Thyme Leaves, plus extra for garnish
- 4 large Eggs
- Heat the oil in a large frying pan over medium-high heat. When it shimmers add the red onion. Cook about a minute and stir in salt, pepper and smoked paprika. Cook until soft and translucent, about 3 minutes. Add the bell pepper, cook until soft about 5 minutes.
- Add the sweet potatoes, coat well in the oil. Cook, stirring occasionally, until the sweet potatoes just begin to brown. Stir in the garlic and chiles and cook until fragrant about 30 seconds. Add the broth or water, cover and cook until the potatoes are fork tender, about 5 minutes.
- Remove the cover and cook until the liquid has absorbed and is mostly evaporated (about 3 minutes) Stir in the thyme and pepper.
- Serve the hash with one or more fried eggs per person.
- Heat a small fry pan with oil over medium-high meat. Crack an egg into the pan. Let it cook a few minutes until it sizzles and turns opaque. Gently flip and cook another 30 seconds until finished to desired firmness of the yolk. Season with salt and pepper.