Tag Archives: breakfast

Wintertime Sweet Potato Hash



I don’t know about anybody else, but I hate the cold.

With a passion.


This is me. In the snow. Unhappy.

So when the weekend rolls around its hard to get me out of my warm bed to head anywhere. A girl’s gotta eat, though, right? I’m not one to forgo yummy breakfasts and brunches just because I don’t want to deal with the hassle of putting on pants.  So I started making hash at home for myself and guests when they visit as a yummy and filling option to dining out in the wintertime (who even has going-out money after Christmas anyways?).

The best part about this hash is that its infinitely customizable. Ive traded the bacon for pork sausage and the rosemary for sage with just as tasty results. This dish is intended to be a “clean out the crisper” type dish, that can be added to, subtracted from, and made your own.  This goes from the cutting board to the plate in under an hour, all without having to put on pants, or worse, a coat.



3-4 Sweet Potatoes

1 spring Rosemary

1 Yellow onion

4 Strips Bacon

1 tbsp Maple Syrup

Eggs, for Serving



Preheat over to 400F.

Peel and cut sweet potatoes into cubes, and place into bowl. Chop Rosemary and garlic and add then toss with Olive Oil, add salt and pepper, and spread onto a sheetpan.  Roast, until tender and golden brown, about 30 minutes.


Meanwhile, cut onion into thin slices.  Heat a heavy-bottomed pan over medium heat.  Standing over the pan, I like to use kitchen shears to cut my strips of bacon into smaller strips directly over the pan.  Thanks mom for the trick!

Cook the bacon until it is almost all the way cooked and some fat has rendered into the pan, 3 minutes. Add the onion and cook with the bacon until the onion is soft and starts to carmelize, 7 minutes or so.  The bacon should be crispy but not burnt and the onions should be nice and soft and starting to sweeten.  Add the maple syrup and cook another minute or so, then turn off the heat.

Take the potatoes out of the oven and add to the onion bacon mixture in the pan, stirring to combine.

Cook your eggs, make your coffee, or take a quick smoke break.  When you are ready to serve, reheat all the ingredients together for about 3 minutes so the flavors can mix, stirring the whole while.

Serve and enjoy the day watching the amazingly–addictive and intense Netflix Drama The Keepers. This post isn’t sponsored or anything, I just saw it recently and thought it was amazing. Weekend plans made.



Happy Weekend!




Recipe: Biscuits and Gravy


I’m not a morning person, I’ll admit it. Usually a good breakfast is what I need to help me start my day, but I am also lazy in the morning, so I don’t want to flex my kitchen muscles or my credit card too much. So what’s a gal to do? Though some trial and error, I’ve come to enjoy eating and making this simple delicious gravy over store-bought biscuits and fluffy scrambled eggs. It’s simple and cheap and always a good idea to have at least one gravy in your repertoire.

1 can biscuits [$3]
Eggs [$2]
1 package breakfast sausage links [$3]
Milk or half and half [$3]
Chicken stock [$2]
Ap flour, which I had in my pantry


Bake biscuits according to the package directions.
Dice sausage links and place into a skillet with butter. Just a note: I know you can buy breakfast sausage already crumbled, but I like the taste and texture when I dice the sausage by myself. Personal preference.
I digress, apologies.
When the sausage has browned, sprinkle some flour on top and let it cook until its a slightly nutty color. It will add more flavor. Add about a cup of broth and let gravy thicken, then add another cup of milk, salt and pepper, and I like to throw some dried tarragon I’m as well. You can use any herb you have, dried or fresh. Your call.
When the biscuits are ready, spoon the gravy over them and serve with eggs, if desired.


This is literally my favorite dish to make instead of going out to brunch. All I need now is a Bloody Mary.

Recipe: Pumpkin–Stuffed French Toast



Breakfast is an awesome time of the day, because bacon.  Brunch is even better because mimosas.  I finally found myself off from work this past weekend and decided to celebrate with a seasonal brunch that brought smiles to everyone’s faces: pumpkin–stuffed french toast. ‘Tis the season for pumpkin everything, and I am no different that everyone else in Boston in that I have an addiction to the orange gourd. Best part is, you can get cans of pureed pumpkin at the supermarket for next to nothing, so all the work is done for you. I was nervous because I’ve never made French Toast before, but I used a guide from my old friends at Food Network and was fine, or better than fine.  Delicious. The crispy edges of the French Toast with the creamy pumpkin center and sweet maple.  It’s a sugar overload and I fell into a little coma after.  Worth it.


1 loaf Challah bread [$5]

1 pkg cream cheese [$2]

1 can pureed pumpkin [$1.50]

pumpkin spice mix [$3]

maple syrup [$2]

eggs [$1]

half and half [$2]

Bacon and Mimosas, for serving (technically optional but it makes the meal).


In a food processor, mix the cream cheese, about half the can of pumpkin, some of the spice mix, and some maple syrup, about a squeeze or two.  Blend until well combined.

Slice the Challah in thick slices and cut a pocket in each.  Fill with the cream cheese mixture, about 2 spoon fulls, and set aside.

Whisk about 4 eggs,  some more pumpkin spice, half and half, and some more maple syrup in a pan. Place the Challah in for about 15 second per side and then pl

ace immediately in a buttered skillet.  Cook for about 3 or 4 minutes per side and serve with bacon, mimosas, and more syrup.

A breakfast I can get behind.

A breakfast I can get behind.


Cheap Eats: Refuge Cafe


So last week, my mommy came to visit.  It was awesome.  She’s a lot of fun to hang with, and I’m not just saying that cause I’m her daughter (though it doesn’t hurt).  She’s sassy.

yet sweet

yet sweet

So to do something fun while she was here, I told her we should check out the Hippie Chic exhibit at the MFA.  It was cool, lots of fun fashion and history.  Before we headed to the museum, though, we grabbed a very satisfying breakfast at Refuge Cafe in Allston.  I’ve grabbed a breakfast sandwich here once before, but I’ve never actually checked out the menu.  It had a lot of awesome sandwiches and I got excited.  I got the Allstoned sunrise sandwich.  It was like a bacon egg and cheese but with avocado and Siracha mayo. Awesome.



Mom got a turkey club on a pretzel bun.  Super tasty, especially cause pretzel buns seem to be making a comeback of sorts, popping up on menus here and there. I’m excited about it, cause pretzels are awesome. So was this sandwich, which was a classic turkey club with Siracha mayo and a flavorful roasted turkey.



Both sandwiches with drinks only st us back $20.  Now, the spot is kinda hipster mecca, but the sandwiches are so good, it shouldn’t matter.  A perfect fast breakfast spot in the heart of Allston.


Tasty Travel: The Smith, NYC



Last weekend, The Russian and I left Boston for my hometown of NYC, to visit my friend Tora Fisher, who, as I have written before, is an amazing artist living in the city.

Just look at that hair. Clearly, shes a rock star.

Just look at that hair. Clearly, shes a rock star.

Anyways, before getting on the long journey back to Boston, Tora causally said she would take us to a place that had really good french toast.  She didn’t tell us we would be having a very wonderful breakfast experience (thought I guess I should have inferred it from the french toast comment).

The Smith is this awesome, rustic looking chain of restaurants in NYC, and we stopped by the location in the village (we’re hip). I decided to start off with their rose rose drink. Lillet Rose, basil, peach liquor, and sparkling rose wine topped with a basil leaf.  It was heaven, sweet yet not that kinda sweet where you can only have a sip or two before you start to feel like a kid who has had too much cotton candy.  This was just sweet enough to where I could drink the whole thing (and I did).

You would too

You would too

The Russian and his best friend (who also joined us) had bloody marys and bellinis. Both were very good, but I think I had the best drink at the table.

Although the drink was indeed lovely, the brunch was incredible.  I had the smoked salmon benedict, which had perfectly poached eggs and lemony hollandaise.

When you cut into it, the yolk went everywhere. Good sign.

When you cut into it, the yolk went everywhere. Good sign.

The Russian’s best friend grabbed the rib eye benedict, which I also heard was lovely.

The meat came shredded when we thought it would be tiny steaks, however.  Small criticism.

The meat came shredded when we thought it would be tiny steaks, however. Small criticism.

The Russian and Tora both got the french toast, which was topped with caramelized bananas and was some of the fluffiest french toast I’ve seen.  Seriously, I could have slept with these french toasts as pillows. I don’t usually like sweet breakfasts, but this was incredible.  So good. smith8

Oh my god, its so fluffy!

Oh my god, its so fluffy!

Above all else, however, was, in my opinion, the star of the show: The sides of sugared bacon we got.  That’s right. SUGARED BACON.

This picture does not do it justice, trust me

This picture does not do it justice, trust me

Why has no one thought of this before? Why have I lived my life without trying this? It was lovely, sweet, smokey, slightly peppery bacon that was literally some of the best bacon I’ve had.  It was a happy table.

A Very happy table

A very happy table


The Smith East Village
55 Third Avenue NYC
(Between 10th/11th)


Recipe: Egg Tart


I don’t know about you guys, but I hate rainy days, especially in winter. It’s too cold! I usually just sit inside watching old episodes of Top Chef and eating with Ajax.

look at him – he's not trying to go anywhere.

look at him – he’s not trying to go anywhere.

So I like to make yummy breakfasty–type food with stuff I have on hand.  To give credit where credit is due, I got this recipe from Food Network and tweaked it a bit.  I love stuff like this egg dish because you really can make it your own by subbing the meat, adding spinach and tomatoes, or changing the cheese.  The sky is the limit here.

I made this recipe on a weekend morning when I wasn’t working the brunch shift at Caf, so it can def be used as a lazy Sunday brunch.

Looks a lot harder and more expensive to make than it is

Looks a lot harder and more expensive to make than it is


1 Sheet puff pastry (1/2 of a package – save the rest in the freezer for later!) [$6]

1 package eggs [$1.50]

bacon [$5]

1 package shredded cheese- whatever floats your boat! [$3]


Preheat oven to 425. Cook 3 strips of bacon in a pan until crispy.

While bacon is cooking, roll out pastry on a floured surface ( I don’t have a roller, so I used a bottle of wine).

I'm basically Betty Draper

I’m basically Betty Draper

Cut the pastry into four squares, then fold the edges under to form circles (mine were more like pentagons).

Put the pastry in the oven for about 10 minutes or until the pastry has risen and is golden.  Take out the bacon at this time and place on paper towels to drain.

Let the pastry cool a bit, then make small indentations in the center of each.  Add cheese, then crack an egg into each indentation.  Top with the bacon and a little bit more cheese, and place in oven for about 10 minutes for a runny yolk.

Serve with a salad and a BIG Bloody Mary, if desired.

Oh yeah

Oh yeah

Try this weekend, or any day that you just want a yummy, elegant, and simple breakfast!