Our weekend ritual consists of unwinding and enjoying the fruits of our labor. Depending on what we choose to do, brunch is always on the schedule. At times, we like to dine out for brunch and get caught up in all the Sunday-Funday madness. In other instances, we like to make something in the comfort of our home. When it comes to cooking breakfast and brunch in our place, there’s no competition. Anthony is the king of morning meals and I will gladly let him take the crown. One of his favorite dishes to make is sweet potato hash. It’s something about the mix of ingredients and flavors that just sits right for a brunch meal.
Anthony makes his hash healthier by using sweet potato and breakfast turkey sausage. Most of all, what we love about this sweet potato hash is that you can add your own custom toppings and ingredients to suit your preferences. The same goes for mimosas. A solid brunch spread always needs to include a perfect mimosa! It’s much cheaper and super easy to whip them up at home. In addition, you can customize your mixer, toppings and your pour amount to get it just the way you like it.
First of all, breakfast and brunch are not my forte because I absolutely suck at cooking eggs. I’m not sure if it’s the timing or the amount of oil I put in the pan, but I just can’t seem to get them right! As a result of this, I let Anthony take over in the kitchen at this point. The good thing is that my diet now consists of consuming only plant-based foods so I have omitted eggs completely.
We wanted to present this recipe in the healthiest light possible and took into consideration that most of our readers probably eat meat and dairy. Therefore, we included the turkey sausage and eggs. For all of my vegan and plant-based foodies out there, you can still make this brunch to your liking! Skip the eggs and substitute the turkey sausage for any plant-based meat of your choice. I prefer to use soy chorizo which is basically chorizo made of soy instead of beef or pork. Overall, I think it tastes pretty good and the flavors are so similar that you forget you’re not eating meat.
There’s nothing like a weekend off to unwind with a delicious brunch and mimosas. If you decide to make and share our recipe on social be sure to tag us @mirroredmode or use the hashtag #mirroredmode. We’d love to see other people’s interpretations!
Sweet Potato Hash with Lemon Raspberry Mimosas Recipe
SWEET POTATO HASH
1 -2 cups sweet potato, diced
Half of a white onion, diced
Half of a green bell pepper, diced
1 clove of fresh garlic, minced
Salt and pepper to taste
1/2 tsp cumin
1/2 tsp chili Powder
1 jalapeno, sliced
A few sprigs of cilantro, chopped
1 avocado, sliced
First, Peel and dice the sweet potato along with the white onion and green bell pepper. Use a garlic press to mince the garlic. Next sauté the sweet potato in a skillet on medium heat. While the mixture is cooking, season it with salt, pepper, cumin and chili powder. Stir and cover for about 10-12 minutes. Proceed to cook the breakfast turkey sausage in a separate skillet until brown. Once finished, drain the sausage in a strainer.
Place the drained sausage back on skillet along with the white onion, green pepper, minced garlic and sweet potato. Stir and let the mixture cook for 4-5 minutes to solidify the flavor and taste. Next, fry an egg in a separate small skillet until the whites are set and the yolk is semi-firm. Finally, serve the cooked sweet potato mixture on a platter and top with the fried egg. Garnish with cilantro and avocado. Enjoy!
LEMON RASPBERRY MIMOSAS
1 Bottle of your favorite prosecco (we prefer LaMarca)
Juice of 1 lemon
4-5 muddled raspberries
A lemon peel and a whole raspberry for garnish
First start off the drink by pouring the prosecco in the champagne glass and filling it to your desired amount. Next, muddle the raspberries in a strainer to remove seeds over a bowl or measuring cup. Then pour strained raspberry juice in glass and add 1/2 the lemon juice. Finish it off with a lemon peel and raspberry garnish.