This is home lately. And I have zero complaints. I get so much joy from being in the kitchen. I’m trying to enjoy it while I can, before I’m on the road again. And I am really looking forward to it. I just cannot be in Tulsa for long periods of time. It depresses me. We will be leaving for Boston soon and then we have a West Texas adventure planned out to Marfa and some time in the desert where I grew up in El Paso. Then it's time for Austin and Houston and then the holidays will be here in a blink of an eye. I know a lot of you are curious about Spain and yes, we are still going....however...we are just too exhausted to keep forcing this move. There are too many juggling pieces and we are not entirely in control so it's just going to happen when it happens for us. I am tired of talking about it really so that's where I am with that!

So these recipes...this time in my kitchen.......this is home lately and I am just thrilled to catch my breath for a bit.

I am feeling preoccupied with daydreams of white sands, desert parties under the stars, fall festivals, and all that crisp New England air. I am also feeling preoccupied with some anxiety of being back home again in EP. I am so torn to even announce it on face-book. I would love to catch up with old pals from high school and see family but I am also longing for some quality time with Lin showing him where I grew up. Anyone else struggle with this? Things are lonely here. I feel like I am forever on the clock and even though Lin and I live together and he is retired....our real time together is literally just doing brief morning coffee or the late nights in bed but we are just too tired to converse for too long. I am wanting more with him....

Anyhow I know you all came here for some sweet potato brekkie hash.....

I have been on a sweet potato kick lately. The fox isn't really a fan of them so I have been trying to get creative and make him fall in love with them too. I woke up this morning craving something filling and savory. And had some things in the fridge I needed to use up right away. I am mildly obsessed with brunch...but you all know this about me!

This recipe is going to be such a lovely one to share with your family around the holiday too. So bookmark it.

It was so simple!! And soooo delicious. And my Lin loved it!!!

SWeet potato Breakfast hash recipe:

INGREDIENTS

3 Tbsp coconut oil, divided, for cooking
2 small/med sweet potatoes chopped into small pieces (about ½ inch)
1 small purple onion
1 bundle thinly sliced green onions
1 medium poblano pepper
1 small green pepper (or red, yellow, orange..whatever you have )
½ lb lean ground beef
¼-1/2 tsp smoked paprika
Sea salt and black pepper
Pinch red pepper flakes (for the sausage)
4 eggs
Thinly sliced scallions for garnish

Preparation

In a large nonstick skillet, cook the beef over medium heat until browned and crumbly, about 10 minutes; transfer with a slotted spoon to paper towels to drain. I like to use the red pepper flakes here.

In a separate pan, start cooking your sweet potatoes. But first saturate them in coconut oil, salt and pepper, and paprika. Make sure they are done throughout.

Heat the oil in the skillet over medium-high heat. Add the peppers and onion and cook until softened, about 5 minutes. Add the beef and sweet potatoes and cook for 5 minutes more. Season to taste with salt and pepper and garnish with thinly sliced scallions.

Serve with eggs of your preference. Lin liked fried eggs. I like runny eggs so as much as I would love to bake my eggs right into this dish, that will never happen!

And don't forget that Blue Bottle cold brew! Found these little mini gems at Natural Grocers!!!