Sunday morning brunch has become somewhat of a ritual for me, almost a way to savor every last bit of the weekend. Whether it is dining around town at one of the fantastic restaurants San Francisco has to offer, or whipping something up at home, brunch is one of my favorite meals!
When it comes to deciding on what I am going to cook it usually depends on what I have in my kitchen – eggs are the easiest, and you have so many different options on what to do with them. Last weekend I decided to make a sweet potato hash with poached eggs, smoked salmon, and avocado. Poaching eggs can be a daunting task, especially if you are like me and you don’t have an egg poacher, but once you get the hang of it they really aren’t that difficult. Here’s how I do it:
I fill a small pot with water (and a pinch of salt) and bring it to a boil over medium heat. While the water is boiling I crack an egg into a bowl so that it is ready for me when I need it. Once the water has begun to boil bring it to a low heat. Using a wooden spoon or rubber spatula mix the water so that it creates a tiny whirlpool for you to then slip the egg into. Let the egg cook for 2-4 minutes, depending on how runny you like your yolk, and remove using a slotted spoon. Place poached egg on paper towel for it to dry off a bit, and you are ready to eat! See below for my sweet potato hash recipe.
- Two medium sweet potatoes - peeled
- Two cloves of garlic
- Sea Salt
- Ground black pepper
- Extra virgin olive oil
- Shred sweet potatoes using either a food processor or grater
- Smash garlic cloves and chop
- In a large bowl mix together the shredded sweet potato and garlic
- Add salt and pepper to taste
- Coat the bottom of a large skillet with the olive oil and place on stove over medium heat
- Once oil has heated up add potato mixture and cook for about 5 minutes then turn over to cook other side
- Using wooden spoon or rubber spatula break up potato so that it doesn't form into one big pancake
- Cook until soft and you are ready for brunch!