an easy, make-it-early-then-sleep-in-late mother’s day brunch recipe
posted: May 3, 2014
Making Mother’s Day brunch has never been so easy, thanks to this recipe (that you can whip up the night before!) for Sweet Potato Hash with Farm Fresh Eggs
For many of us, holidays and special occasions mean we get stuck in the kitchen. (You amateur chefs and not-so-willing chefs who drew the short straw and had to make last year’s Thanksgiving turkey can relate.) Sure, holidays are happy, but the pressure of feeding the family can ignite some serious stress as you chop, pare, stuff, and negotiate things in and out of the oven.
This Mother’s Day doesn’t have to be like that.
We found a brunch dish that looks like you spent all morning in the kitchen, when really you can whip it up the day before. This means that on Mother’s Day you can sleep in, hit a yoga class or go for a run. Better yet, you can spend more time with mom.
Just pop it into the oven on the morning of May 11th. Not only is it super easy to follow, but it’s flexible enough to make it exactly the way mama likes it.
EASY MOTHER’S DAY SWEET POTATO HASH WITH FARM-FRESH EGGS
vegatarian & vegan adaptable
Ingredients (serves 8):
2 large onions (cooking or sweet)
1 tbs unsalted butter
1 package bacon, Italian sausage, chorizo or meat of choice (choose 1)
3 pounds sweet potatoes (about 3 large potatoes; can leave skins on)
5-6 button mushrooms or oyster mushrooms (or combo of both)
6 large garlic cloves
4 long stalks rosemary (about 1/4 cup of leaves)
3 tbs olive oil
1 tbs kosher salt (more to taste)
freshly ground black pepper
Large eggs (organic, free-range, fresh-from-the-farm if possible, and as many as you want!)
Parmesan cheese, freshly grated
The night before, slice the onions (a dice or thin slice is fine) and get them sweating in a pan with a little bit of olive oil until they are translucent. Remove from pan and set aside.
Optional step for the meat eaters: Cook your meat of choice in the same pan as the onions until done.
Meanwhile, dice sweet potatoes into about 1-inch cubes and toss into a large bowl. In the bowl, add onion, garlic, mushrooms, rosemary and any other veggies that your mom loves (some idea starters: peppers, leeks, beets). Toss with a couple tablespoons of olive oil, salt and pepper until all the potatoes and veggies are covered. Put everything into a large baking dish, cover, and refrigerate overnight.
The next morning:
Preheat oven to 425 F. Bake the pre-prepared dish for about 30 minutes, or until potatoes are tender. Create small wells, enough to hold an egg and as many as you desire, in the potato mixture. Crack an egg into each well. Bake until the eggs are done to your liking. Finish with a sprinkle of parmesan cheese, a couple sprigs of rosemary, and salt and pepper to taste.
A little something extra:
You’re going to need to wash this down with something, and while you can’t go wrong with orange juice and champagne, why not give the traditional mimosa a Mother’s Day twist? Add a tablespoon of lemon juice (less for a less tart mimosa), and a couple slices of of strawberries into a champagne flute with a splash of peach white balsamic (if you don’t have this in your cupboard, be substitute a bit of sugar or honey). Top up with your mom’s favourite bottle of bubbles and finish with a sprig of mint.
Recipe adapted from The Kitchn
Karen is a writer, baker, and cooking show enthusiast (the politically correct way of saying she’s obsessed with cooking shows) who works on the awesome emails that go out to our guests each week. In her 10-year vision, children everywhere have the right to education. Follow her on Instagram and Twitter.