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BLD Recipes - breakfast, lunch and dinner.

By
Real Estate Agent with Howard Hanna Real Estate Services 393889

SWEET POTATO HASH WITH SPRING GREENS AND FRIED EGGS

Serves 8

  • 2 large sweet potatoes, peeled and diced into 1-inch cubesSweet Potatoe Hash
  • 2 tablespoons extra-virgin olive oil
  • Pinch salt
  • Dash pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon thyme leaves, coarsely chopped
  • 1 tablespoon chopped Italian parsley
  • Pinch crushed red pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • 4 cups coarsely chopped spring greens (Swiss chard, spinach, etc.)
  • Salt and pepper to taste
  • 8 eggs, fried
  • Crème fraîche or sour cream, optional

Preheat the oven to 375 degrees F.

Toss the diced sweet potatoes with 2 tablespoons olive oil and then sprinkle with a pinch salt and a dash pepper. Transfer to a baking sheet and bake for about 15 to 20 minutes or until the sweet potatoes are almost done.

While the sweet potatoes are baking, add 1 tablespoon of olive oil to a skillet and heat over medium-high heat. Add the onions and sauté until soft and then stir in the garlic, thyme, parsley, and crushed red pepper flakes, and sauté 1 minute longer.

When the sweet potatoes are done, transfer them to the skillet and then add the chopped greens. Sauté just until the greens are nicely wilted and the sweet potatoes are done. Season to taste with salt and pepper.

To serve, transfer the sweet potato hash to a serving plate or platter and top with fried eggs. Serve with a side of crème fraîche or sour cream.

 


 

CHILAQUILES

Refried Black Beans, Mexican Crema, Onions, Avocado, & Queso

Serves 4

  • 2 tablespoons corn or vegetable oil
  • ½ onion, thinly sliced
  • 1 (15-ounce) can enchilada sauce or chile sauce
  • 8 cups tortilla chips
  • ½ cup sour cream
  • 1 lime juiced
  • Salt to taste
  • 1 (15-ounce) can refried black beans or refried beans, heated
  • ½ cup diced onions
  • 1 avocado sliced
  • ½ cup Mexican cheese, such as cotija
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for garnish

Heat the oil in a large skillet over medium heat. Add the thinly sliced onions and sauté until the onions are wilted and slightly golden. Take the skillet off the heat and add the chile sauce, stir to combine.

Stir in the chips, coating them well with the sauce and onions. Let the chips sit in the sauce for 5 minutes while you whisk the crema.

To create the crema, whisk together the sour cream and lime juice, and then season to taste with salt.

Transfer the chilaquiles to plates or a platter and then top with the refried black beans, Mexican crema, onions, avocado slices, cotija or other Mexican cheese, and garnish with cilantro leaves and lime wedges. Serve immediately. Recipes and Photographs by Karista Bennett.

 

Laura Lyons - CRS ABR SRES RRS

330-998-4762

lauralyons@howardhanna.com

 Professional Home Stager

OPENING DOORS FOR YOU!

As featured in Your Home and Lifestyle® Magazine

Information deemed reliable but not guaranteed. All measurements are approximate. ©2018 By Design Publishing. All rights reserved.

 

Tammy Lankford,
Lane Realty Eatonton, GA Lake Sinclair, Milledgeville, 706-485-9668 - Eatonton, GA
Broker GA Lake Sinclair/Eatonton/Milledgeville

hmmm, perhaps another way I can get my husband to eat some greens.  

May 25, 2018 09:47 AM
Laura Lyons
Howard Hanna Real Estate Services - Solon, OH
Your Realtor for All Seasons!

@tammylankford yes, these should do the trick!

 

May 25, 2018 10:32 AM
Tammy Lankford,

Thanks for the follow. :)

May 25, 2018 11:37 AM
John Pusa
Glendale, CA

Laura Lyons thanks for the delicious breakfast, lunch, and dinner BLD recipes.

May 25, 2018 03:19 PM
Laura Lyons
Howard Hanna Real Estate Services - Solon, OH
Your Realtor for All Seasons!

You're welcome John Pusa .  They are tasty and healthy recipes to enjoy for your meal planning.

May 27, 2018 07:11 AM