1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)
2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)
Inspired by: Sweet Potato Hash with Sausage and Eggs
2 large red onions, chopped
3 large sweet potatoes, cubed
6 garlic cloves, minced
rosemary, about 1/4 cup of leaves, minced
EVOO and butter, a few tablespoons of each
salt and pepper, to taste
Melt some butter in a cast iron skillet on medium high. Add the onions to the skillet and turn the heat down to medium low. Allow onions to caramelize for about 30 minutes (they will take up the whole pan to start and cook down significantly). While the onions cook- toss the chopped sweet potatoes, rosemary and garlic with the EVOO and salt and pepper. Bake the potato mixture and the onions on a sheet pan at 450F for about 30-45 minutes. (This can be done up to 5 days ahead and kept in the refrigerator, but we ate ours the same night). Let the mixture cool a little while, then transfer into the cast iron skillet. Crack the eggs on top of the hash. Bake at 425F for 15-20 minutes, until the eggs are cooked to your liking.
Served with Mamani Gin & Tonic from The Drunken Botanist
Lisa: The hash had a nice balance of sweet and salty to it, I could have kept eating it over and over if there had been any leftover, which there were not. I was worried about the drink, as I am not a very big fan of gin, or tonic, or jalapeños or cilantro…but surprisingly, I did enjoy the drink. The slight spiciness from the jalapeño added just what the hash was missing.
Gary: The meal was pretty tasty. Eggs got a little over cooked- would have been much better with runny yolks. The gin and tonic was tasty. Next time I will leave the seeds in the jalapeño and cut back on the cucumber a little bit.