I really only posted this recipe today so I’d have an excuse to share this. I knew him in college. Skip to 1:40; my favorite part. I don’t really get the first part tbh but irl he is a fav of mine. He and this kid are gonna be famous oh and also this kid–too much comedy in Houston #canthandle
I think it’s clear that in my world, pancakes have been invited into The Club. They’re VIP members rolling with the brunch, coffeecake and French toast. But when it comes to savory brunch I’m like wait.
One time I did breakfast tacos. One time I made frittatas. Every time, the savory aspect of hosting brunch seems like a whole bunch of boring (the obligatory nod towards a balanced meal) and an inordinate amount of eggs (which I guess is better than an inordinate amount of carbs that would make up my dream brunch to host: cinnamon rolls, pumpkin bread, lemon poppy seed muffins, three types of pancakes, a poofy dutch baby and probably rolls. Or biscuits. Oh, who am I kidding—AND biscuits.)
When my savory-inclined friend came over for brunch, I mixed up a batch of buckwheat crepes, sautéed some spinach with caramelized onions (here’s how to make them fast!) and tossed a fried egg on top. On the side, I shredded a sweet potato and fried it into a hash. And, fine you caught me—served a leftover failed batch of lemon poppy seed pancakes for dessert.
The hash was so tasty that I fried up the remaining half of the sweet potato after she left and put it in the fridge for later. And then went back 10 minutes later and ate it. So here’s my new secret weapon for a super easy SAVORY brunch (or lunch or dinner or snack) item: it’s kind of embarrassingly easy, but it’s SO tasty and I wanted to bring it to the table (ahem) just in case you didn’t get the memo.
Really Simple Sweet Potato Hash
Ingredients
- 1 sweet potato or more
- salt and pepper
- fresh or dried herbs of your choice: rosemary thyme, basil, herbes de provence, etc.
- olive oil
Instructions
- Grate the sweet potato on a grater (not sure if food processing would work quite as well) and season with salt, pepper and herbs—a generous dash of each. Heat a small frying pan over medium heat. When a drop of water sizzles on the pan, add a teaspoon or two of oil and swirl to coat the bottom of the pan. Add the grated potato and use a spatula to press it evenly into the pan, about ½” thick. Let cook for about 3 minutes (depending on the size/thickness of your hash) without disturbing—it’s forming a crust at this point. Carefully slide your spatula under the patty—this should be easy to do if the bottom is fully cooked and carefully flip. Cook for an additional 2-3 minutes, then serve hot. Eat it like candy, man.
Did you try this recipe?
Tag @thepancakeprincess on Instagram!Are you all, “Erika, this looks a lot like those 2-ingredient sweet potato fritters…”? Smart cookie you are! Except this hash business doesn’t use egg because I’m pretty sure you already got your fill of eggs with your savory brunch you egg addict, you.
Apple cheddar scones: baked, but savory! A scone miracle.
Whole wheat chocolate chip silver dollar pancakes: If you’re going to pop sweet potatoes like candy, why not add pancakes to the mix?
Love the brunch menu… and this sweet potato hash looks perfect. Sweet potatoes are a huge favorite of mine!
Looks great, Erika. Hope you are well.
Thanks Rika–same to you!
making this recipe this weekend for brunch. done and done.
🙂
Can you pleeeeeeeaaaaase come and cook for me? Your brunch menu sounds like my idea of heaven. Bring on the carbs, girl! Especially delicious sweet potato hash. I love sweet potatoes and I usually eat them simply steamed or baked. I’d go gaga for ’em in hash form.
Omg that would be amazing. And you can serve up some amazing baked good(s) for dessert since we obviously won’t get enough at brunch 😉
I can eat sweet potato everyday and this sweet potato hash looks fantastic! I love simple savory dishes like these especially when sweet potatoes are involved. Pinning and thanks for sharing Erika:)
Thanks Kelly! 🙂
Clever way to prepare sweet potatoes!
Erika-I could eat sweet potatos every day, and I practically do! Sweet potato hash looks like heaven to me! Love the picture with the rosemary on top. I LOVE rosemary! I went out to eat with some friends of mine and they had a white bean soup with rosemary in it and I died over how good it was and they all thought it sucked because of the rosemary! I’m like, Y’ALL are crazy!!! This looks so easy and delicious!
I love sweet potatoes! And I love how you link to your other brunch recipes – such a good idea!
Uh-greed. Sweet potatoes are the best.
OH MY! I already adore these and haven’t even made them yet! I must, must, must have these soon!
<3 They are SO easy and delicious!!!
Girl. You might call these breakfast, but I call these dinner. That way you get the best of both worlds: sweet breakfast, savory ‘breakfast’ dinner. Yes and yes. Also, I like your idea of putting savory things on pancakes. Like onions, spinach, and an egg. You should totally blog that. Because I would be lost on how to make that.
That makes so much sense. But the problem I run into is when I host brunch and there are people who prefer savory foods *huff* But otherwise I would live that^! Lol I’ll try to blog a savory pancake soon!
WHOA. I’m a total savory nut, and I’m also a total sweet potato nut, and these look A-MAHZING!
Thanks! I’ll join you in the sweet potato nut club!
Also – “coconut bacon” – HILarious!
Yes!!!!! If I ate bacon, that would certainly be on the menu…maybe I’ll try some coconut bacon for my next brunch!! And omg YES. Okay I take back everything I said about savory brunch. Anything involving cheese and pastry is a friend o’ mineee. I am obsessing over these baked egg boats: http://www.spoonforkbacon.com/2012/01/baked-egg-boats/ !!! Also breakfast nachos.
I have made thise egg boats and they were great. Whole family liked them, though they were a little big. I used the rolls from Costco (Canada). I would have liked a little less chew, but was still raves all around.
Ok. Prepare to have your world rocked ( probably). Erika, please meet Ali. And my nemisis -Ali’s recipe for flaky croissant pastry in a food processor. I have been avoiding making this, because if it is as good as it looks, I would make it every day. Instead I just drool on her pictures. This recipe is probably the high preistess of brunch, and goes savoury or sweet, naturally.
http://www.alexandracooks.com/2013/03/26/prosciutto-gruyere-croissants/
Okay I don’t know why the comments are looking all funky but OMG. Drooling. I feel the same way. If I made those heavenly croissants…I don’t think I’d be able to stop.
And coconut bacon is a thing! I’m really curious to try it…http://veggietorials.com/coconut-bacon-recipe-maple-pancake-bites-with-simply-bakings/
…..crickets….
Sorry, think I must have fallen and hit my head.
IT’S A THING!!?
….crickets (understudies)…
Ok, I’m back. Wait- IT’S A THING?!!
I feel like we are starting to process our own food. What on earth is a coconut amino?
Yet I am very curious in a non-motivated way. Until I see coconut aminos on a shelf somewhere for $54.99US with an expiry date two weeks from now (I made that up, like all of this) and think, “Oh, I must possess these, because there was a cool idea I saw that needed these…” And will never remember what, even when I finally chuck them one year after expiry. (Yeah 43!)
It’s how I roll.
Hahaha I agree, I have no idea what a coconut amino is. But I’m down with the soy sauce option! Haha I really want you to try them now.
Erika- we must be more than mind twins, because your fantasy brunch seems intuitively familiar…. Mine would also have crispy thick cut bacon, by the tray and something hot with pastry and cheese. Maybe a football game involved somehow, just so we have an excuse to take several hours to nosh at all this. Nosh…mmmm…bagels….