To accompany the homemade English muffins for breakfast, I wanted to make a quick hash with some yummy fall fruits and vegetables that came in the FF2Y box. I loved these fingerling sweet potatoes, they were so cute and I didn't feel pressured to consume an entire sweet potato. Those can be huge! The apples were soft and sweet and really complimented the rosemary salt and onions. And the best part is, from start to finish this dish takes 15 minutes.
Ingredients:
- 4 fingerling sweet potatoes
- 2 apples
- 2 purple bell peppers
- 1/2 red onion
- rosemary
- coarse salt
1. Peel and dice the fingerling sweet potatoes, red onion, apple, and purple bell peppers.
2. In a mortar and pestle, grind the rosemary and coarse salt.
3. In a hot non-stick skillet, add the sweet potato and cook until they begin to soften and roast. Sprinkle with the rosemary salt.
4. Next add the onion and bell peppers until they also begin to soften and are almost finished cooking.
5. Lastly, add the apple and toss with the rest of the hash until warm but not mushy.
6. Spoon onto a plate and serve with hot, fresh homemade English muffins!
This is a great breakfast dish either has the main star or as the side dish. With the English muffins, it definitely was filling and added a savory touch to the complete meal. I just know that I'll be making this all fall/winter long! Plus, I think the colors are gorgeous!
Cheers,
Kate
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