Despite being intelligent, unbelievably beautiful, and laugh-out-loud hilarious, I try not to sing my own praises too often. However, even I, the humble beauty, must pat myself on the back for this epic Crohniesafe breakfast.
WARNING: This is an extremely epic breakfast. This is a Sunday brunch breakfast. This is NOT, I repeat, NOT a before-work breakfast. You’ll need probably 30 minutes to an hour to make all of this food. Not to mention the dishes…. Consider yourself warned.
First, to give credit where credit is due, I sprinkled a few wild Michigan blackberries into this unbelievable super simple gluten-free pancake recipe. I used honey instead of stevia and soy milk instead of cow [‘s milk]. Awesome.
I also made sweet potato hash browns with eggs over easy to go with these awesome pancakes. My sweet potato hash browns were a total whim, and I would do a couple of things differently in the future, but they turned out great overall! Here is the recipe, to the best of my memory, as this was 2 days ago and I wasn’t really using my brain:
Sweet Potato Hash Browns Hash
1 small-ish sweet potato
12 pods of fresh fava beans
4 cloves of fresh garlic
A few sugar peas [I used the peas out of their pods because they had been in my fridge for a minute and the pods weren’t looking so hot]
2 small golden beets [I think this is the most expendable of the ingredients. Again, just didn’t want them to go bad]
2-4 eggs, depending on preferred hash-to-egg ratio
iodized sea salt [not being specific because I am a d-bag, most of us are iodine deficient, and table salt is really chemically! Not the best for people who have strong/weird reactions to random things.]
cayenne [I think. I either thought about using a dash of this or I actually did]
cooking oil [coconut, olive, any]
Goat cheese [I didn’t use any but next time I will sub the beets for some goat cheese]
1. Pop the fava beans out of their pods and put on a plate [or wherever]
2. Shred the small sweet potato. I left most of the skin on because who cares. But if it bothers you,
by all means by means of a peeler, peel it.
3. Put some oil in a skillet on about 6 (out of 10) and let it heat up a little. While it is heating, mince your garlic. Throw it into the pan when it is ready.
4. Add chopped beets [or not], fava beans, and peas to the pan and saute for a few minutes until everything is basically cooked through.
5. Push your cooked veggies to one side and add your shredded sweet potato. Add salt and pepper and cayenne and let them cook.
6. Meanwhile, start a second little egg skillet for your eggs over-easy. [I don’t care if you don’t like eggs cooked that way, hash demands it.]
7. Mix the sweet potato hash browns and other veggies together and let the hash browns get a little brown. Keep an eye on your hash browns while you start your eggs. I always sprinkle my fried eggs with dill. Because the hash was so salty and flavorful, I didn’t add any salt or pepper to the eggs, just the dill.
8. Once everything is done top your sweet potato hash brown hash with an egg. Also, please eat pancakes.
I didn’t catch a picture of the pancakes, but I am really happy with the whole breakfast! Everything was grown in Michigan (minus the coconuts for the oil and flour) and everything is really safe for Crohnies/vegetarians, which is a necessity for me. I liked it so well I think I am going to freeze shredded sweet potato for future hash brown usage.