When I go out to brunch, it’s kind of a carb fest. It’s not unusual that I’ll order pancakes or a waffle with a side of hash browns and then nibble on the toast that Ryan never eats. Carbs beside carbs beside buttery carbs. It’s how I roll.
I often look to Ryan’s plate with a bit of jealousy. Those cheesy eggs just LOOK so good. I want to order them, I do I do, but I just can’t.
Every so often, sometimes after a night of a few too many drinks (which is hardly ever…hi, mom!), I’ll try to eat eggs. I’ll order that omelet with brie, or that veggie-filled frittata. I’ll end up eating maybe half of it, and then I will feel nauseous for the remainder of the day. If you’re thinking “sure, Katie, that’s what a hangover IS,” I assure you that this has happened many times when I haven’t had a drop to drink the night before. My body just rejects eggs. It’s a sad truth.
Eggs are also kind of “in” right now as far as food blogs go. I see those cute pictures of fried eggs, with their bright, golden, runny yolks, and I wish I could partake in that trend, but….no.
When eggs are hidden in baked goods I’m fine (obviously). I’m sure this whole deal is partially mental, because honestly the idea of eggs kind of grosses me out, but it is what it is, and I need to just accept it. Onward, breakfast lovers!
Today I’m bringing you a different kind of savory breakfast, because as much as I love pancakes and waffles, sometimes I want that salt and spice in the morning. This post is inspired by a breakfast I ordered when Ryan and I ate at a diner in his college town a couple summers ago. They actually had a menu item that was just hash browns, veggies, and cheese. YES. Done deal.
This version starts with chili-spiced sweet potatoes, which are made crispy by squeezing out all the excess moisture with a potato ricer. The little taters are then pan fried until golden and crispy, topped with roasted veggies and mozzarella, and broiled in the oven until everything melts together. I like to add a drizzle of sriracha on top, but that’s totally optional…recommended, but optional.
If you’re into eggs, you can definitely top this all off with an egg (#putaneggonit etc.). Or, if you’re vegan, leave off the cheese and go with dairy-free cheese or cashew cream. Whatever floats your boat. This is the savory breakfast for everyone! Rah rah!
A savory, vegetarian breakfast for those of us who don't like eggs! Chili-spiced sweet potatoes are fried to a golden brown, and topped with roasted veggies and melted mozzarella.
Yield: 1 serving
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
You really want to use a potato ricer to remove the moisture from the potatoes. It makes a huge difference. Paper towels just don't work as well. Thanks to Simply Recipes for the tip!
The only purpose of the flour is to dry out the potato pieces, so I assume a gluten-free flour would work as well.