At the end of April I met up with Megan and Amanda for drinks and dinner downtown at JM Curley Bar. We all hadn’t seen each other in while so we grabbed a tbel ordered cocktails and talked for a long time. About everything we hadn’t gotten a chance to talk about in a while. It was awesome. Between a marathon, a wedding, and a frantic hunt for work the three of us have been going straight out just trying to keep up with our lives, so taking the time to stop, breathe and appreciate each other was wonderful. But, I digress. I am bringing up this meal because we all ordered the same thing – a Square Meal. Jm Curley’s offers a big board of specials every day and the day we were there the square meal was comfort food – and since it was Friday and we were all tired and had had stressful weeks we went for the same thing.
Our meal that night was rye toast, potato wedges, cheese, ham, and a fried egg. It was delicious. I went home thinking about it. I woke up the next Saturday morning thinking about it, and when I remembered the potatoes sitting comfortably in my storage I made it. My hash only held a slight comparison to the JM Curley one – I used sweet potatoes and made homefries instead of fries, I used a spicy sausage, similar to pepperoni, instead of ham, I used grated cheddar cheese instead of gruyere, but, overall, it was crack – also GREAT hangover food. Truth. And occassionally we all need to cure a hangover, yeah?
I have now made this hash a handful of times, and every time I eat it I fall in love with it all over again. I know, it’s indulgent but it’s so good and it just makes a Saturday or Sunday morning absolutely fantastic
Sweet Potato and Salami Breakfast Hash
Note: This makes a lot of hash – it will comfortably serve two as large main courses or four as smaller courses.
- 1 sweet potato, cut into 1/2″ cubes
- 1-2 small potatoes, cut into 1/2″ cube (skin optional, I usually leave it on)
- 1/2 cup hard salami, cut into 1/4″cube
- 1 Tbs butter
- 1 tsp garlic powder
- 1/2 tsp rosemary, more if you are using fresh
- salt and pepper – to taste
- 1/2 cup grated cheddar cheese (or your favorite)
- eggs cooked over easy
- Melt the butter in a large skillet over medium heat. Add the sweet potatoes and the regular potatoes.
- Stir the potatoes around in the butter to evenly coat them and then saute them, stirring every two minutes or so until they are softened – about 7 minutes.
- Add the salami and spices, stir gently to evenly distribute the spices. Increase the heat to high
- Cook the salami and potatoes until both are crispy – about four minutes over high heat.
- Portion the hash out over as many heat-proof plates as you are using. Spread the cheese evenly over each portion of hash and stick them in a warm (200 degree) oven while you fry your eggs.
- Top the cheesy hash with the fried eggs and enjoy. Makes a great breakfast for dinner too!