Quick post tonight — another recap of a cookbook recipe. I've been eating my savory Sweet Potato Hash for breakfast every day this week:
This will be the fourth or fifth time I've tested this recipe, and it seems like real winner. It's sort of like corned beef hash, but I've subbed sweet potatoes and veggie burger for the white taters and corned beef. What the hell is corned beef anyway? It sounds like some creepy meat from a can.
Anyway, the hash is tastiest served with toast. In this photo, my whole grain toast is schmeared with Sarah Grace Pumpkin Butter, a package swap gift from Sarah at See Sarah Eat. We did a swap last year, but at the time, I had several jars of jams and fruit butters open. I just recently opened the Sarah Grace brand, and it is fantastic.
And yes, I know my breakfast plate here looks way more autumn than early summer. But who's counting?