When I first learned to cook, one of the first things I learned to make was scrambled eggs, mainly because I liked the idea of being able to help make breakfast. It’s a dish, that for many people is something of a weekend tradition. Most everyone has the extra time in the morning without rushing off to school or work, so thoughts turn to making eggs, or sometimes pancakes, omelettes, or waffles. I don’t know why, but  I never really cared for the flavor of old fashioned fried eggs. I know what your thinking, unless they are hard or soft boiled, or poached, most ways of cooking eggs are prepared with oil and fried to some degree. But I am talking about eggs over medium, or sunny side up. Maybe it’s the fact that they always form a sort of crunchy crust, or the taste of the oil that was never really appealing. However, scrambled eggs I liked, and thought would be easy to make; deceptively easy. It took me a while to figure out that every time my mom would make them, they came out perfect, light and fluffy, while every time I made them, fairly large amounts stuck to the pan. Too impatient to eat, I never let the pan get hot enough, resulting in a sort of underdone, or half burned mess. Ooops!

Years later, now knowing the right way of making scrambled eggs, it is still a quick favorite to make on a weekend, sometimes with our latest recipe creation.

Potato hash browns are a fairly common recipe that many people are familiar with, served in many restaurants and breakfast spots across the country. Often fairly oily and over salted, hash browns are so simple to make, and we felt, were just waiting for a healthy, flavorful, makeover.

Sweet potatoes are definitely a new world food, something that was not known in Europe until the discovery of the Americas. Sweet, packed with nutrients, and slightly less starchy than regular potatoes, sweet potatoes lend themselves well to recipes in which traditionally potatoes are used. For this recipe, we still used two regular yellow potatoes along with a large sweet potato, only because this helps to maintain structure, even as the sweet potato becomes soft.

This recipe serve 2-3 people.

Sweet Potato Hashbrowns

• 2 medium size yellow potatoes, peeled
• 1 large sweet potato, peeled
• 1/2 tsp. Himalaya salt
• 1/2 tsp. ground pepper

1. Grate the potatoes and the sweet potato. We used a food processor with a grating blade because it  saves a lot of time, but this can be done by hand. Add the salt and ground pepper, and mix thoroughly.

2. Add about 1 Tbsp. of coconut oil to a frying pan. Once hot, add the grated sweet potato mixture, and cook until done, keeping an eye on it so it does not burn. Serve with eggs, or any other favorite side.

It’s as easy as that. A delicious two step recipe, great for Thanksgiving, Christmas, or any morning.