Can we please just take a moment to revel in the fact that I GOT MY NEW CAMERA! My photographic fast has come to an end. My life is complete again.
The best part of the new camera? Finally getting to use the new macro lens that My Mama sent me for my birthday. So. Stinkin. Excited. See how amazing it is:
Speaking of blogging more, I am finally able to put up this gem of a recipe. I originally happened upon it by accident. A creation that came out of no time, no food in the house, and no interest in getting into a long and involved meal.
The Hubster tried the hash last night and said it was magical. Perfect even. The flavors were dancing on his tongue in a way that he hadn’t experienced in a long time. He gave it 10 stars. And literally spent the entire meal obsessing over how good it was.
But don’t take his word for it. Try it for yourself.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1 sweet potato, peeled and sliced
- 2 eggs
- 2-4 cloves garlic, minced
- 1/4 cup scallions
- salt and pepper to taste
- Peel sweet potatoes. Cut in half lengthwise, and then in half again. Slice into thin half moon pieces.
- Heat 1-2 tbs of oil in pan over medium heat.
- Add sweet potatoes and cook until potatoes are tender, approximately 20 minutes.
- Add garlic and cook for an additional 1-2 minutes.
- Crack eggs directly into pan and over potatoes.
- Add scallions, salt and pepper.
- Cook eggs until whites are solid, approximately 2-3 minutes. Flip and cook for another 2-3 minutes or until eggs are at desired level of "done".
- Transfer to a plate and eat.
Nightshade free, dairy free, wheat free, gluten free, corn free, and soy free.