Saturdays are meant for delicious breakfasts. This Chipotle and Blueberry Sweet Potato Hash will make a wonderful addition to any weekend breakfast or brunch.
I have, to be honest, this week has been a bit overwhelming. I think I’ve tried to write this post 2-3 times and each time I just keep deleting and restarting. I’m actually surprised I've got this far and haven't begun again. I’ll blame my lousy mood and writer's block on the weather because, well, that’s easier than being honest. We all know that avoidance, distraction, and not talking about stuff is the healthiest way to live, right? (Please read my sarcasm) Ugh, I need a vacation! This week has definitely been a downer, for multiple reasons, which is why, I think, I needed to make this Chipotle and Blueberry Sweet Potato Hash.
Food has always been comforting to me. Which could also be a terrible way to handle life’s difficulties, but I’ve never really struggled with my weight or over consumption of food. I’m not saying that I’m above downing 2 bags of chips because I'm not. I’ve definitely done that. I’m just saying that overall my relationship with food is healthy. I don’t eat away my bad feelings, but food does help to boost my mood, sometimes. Lately, burrito's have been my food of choice for that. Actually, anything southwestern or Mexican does the trick, but burrito's, in particular just get me. I know it sounds stupid, but there’s a lot of tasty joy wrapped up in those damned things. All those competing and complex flavours somehow work together and make burritos just plain tasty. The spiciness from jalapeños, chipotles or habanero’s, sweetness from fresh corn salsa, the sourness from fresh lime, and the aromatic freshness of cilantro helps to cut through the heaviness of fried beans and other proteins to make a cohesive dish. I mean, it just works. You know, now that I think about it, a burrito is sort of like life. All of those elements working together to make the dish so deliciously complex and beautiful.
When I was a younger man I tried to make my life as simple as possible. I saw the world in black and white and never made room for the 'grey.' I lived by rules because I found safety in them. But like all rules, they eventually failed to keep me safe. They built walls around me that kept me from loving myself and others. Hell, they kept me from receiving love from people as well. As I’ve gone through life’s shit, I’ve come to see, or better put, I’m still trying to see life in colour. Ok, I get it, I know how cheesy and lame that sounds. I made myself uncomfortable as I wrote it! I mean, I hate all things cheesy(and that was definitely cheesy), unless it’s food, and then only my friends hate me. Can someone say lactose sensitive? Anyway, embracing all parts of life, the sweet, sour, heavy, and spicy contributes to making life so wonderfully complex and beautiful. Just. Like. A. Burrito.
I love breakfast food. Who doesn’t? But one of the things that suck about breakfast, is that no one ever wants to cook a decent meal during the week. Which makes weekends, at least in my house, the only time when good breakfasts get made. In this Chipotle and Blueberry Sweet Potato Hashrecipe I’ve tried to capture the complexity of a burrito. It’s sweet, spicy, sour, and wonderfully full of flavour. As you eat it, I hope you remember that all of those parts that make the dish so tasty are also what makes your and my life so amazing. We shouldn’t run from life’s difficulties but embrace them with the same kind of vigour that I do when this dish or a burrito is placed in front of me. Full on.
Chipotle and Blueberry Sweet Potato Hash
2 Large Sweet potatoes, Peeled, and Cut into Small Dice
3 Pieces of Bacon, Cut into 1” Strips
1 Whole Green Pepper, Small Dice
1 Onion, Small Dice
1 Jalapeño, Seeded, and Chopped
2 Whole Chipotle Peppers(in Adobo Sauce), Finely Chopped
1 Tablespoon Butter
1 Cup Frozen Blueberries
Zest of 1/2 Lime
2 Tablespoons Freshly Chopped Cilantro
Salt to Taste
In the largest frying pan you’ve got, cook the bacon over medium-low heat until browned. Remove Bacon pieces while trying to keep as much fat in the pan. Turn heat up to 10 and add in butter. Once the pan is real toasty, add in sweet potatoes. Stir to make sure every delicious piece is covered in a warm blanket of fat. Turn the party(temperature) down to 5. Then leave them alone for a bit. Stir. Keep leaving them alone and stirring every so often till the sweet potatoes are al dente. Then add in the Onion, Bacon Bits, Green Pepper, Chipotle Peppers, and Jalapeño. Season with salt. Continue to cook until sweet potatoes are tender, onions are translucent, and green peppers aren’t overwhelmingly raw. Top with frozen blueberries and let rest for 5-10 min, or until blueberries have joined the rest of the party (warmed through). Top with fresh lime zest and chopped cilantro. Serve with Sunny side up eggs, bacon, and toast.