Monday, March 11, 2013

Fresh Southwest Breakfast

I have always loved to sleep in and was pretty good at it. After having Jack, it wasn't much of an option. He doesn't seem to enjoy sleeping in as much as I do. So in order to preserve our sanity, Josh and I have a system for sleeping in on the weekends. He gets up with Jack on Saturdays so I can sleep in and I wake up with Jack on Sundays so he can sleep in. It's wonderful. I highly recommend it to all parents.

This Saturday was one of those lovely lazy days where we stayed in our pajamas the entire day. After sleeping in I decided I would make some breakfast for Josh and me. I looked around our kitchen to see what was available. Through this process, I created a masterpiece.

Here is the recipe for my Chipotle Sweet Potatoes with Corn, Avocado, & Fried Egg:
  • 1/2 tbsp. olive or canola oil
  • 1 1/2-2 cups sweet potatoes, chopped
  • 1 avocado, chopped
  • 1/2 cup frozen corn (thawed)
  • 2 tbsp. shredded Mexican cheese
  • 1/4 c. diced onion
  • 1 garlic clove, minced
  • Salsa Verde
  • Salt & Pepper, to taste
  • Chipotle powder
  • 2 eggs
Heat oil in a non-stick skillet over medium-high heat. Add potatoes, sprinkle with salt and chipotle powder. Cook for a few minutes, stirring occasionally. Add onions and garlic. Cook for a few more minutes until potatoes are crisp on the outside and soft inside and onions are translucent. Add corn and stir in just to heat it up a bit. Remove potato mixture from pan dividing between two plates. Top with cheese and avocados. Sprinkle avocados with salt.

Fry eggs over easy in pan. Place on top of potato mixture. Sprinkle with pepper and chipotle powder.

This would also be great with black beans or other Mexican cheeses such as cotija and some fresh cilantro if you have it on hand.

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