Who doesn’t like brinner (breakfast for dinner)? Especially since most mornings, I am out of the house in 20 minutes and I don’t eat my breakfast til I get to work. So that leaves the weekends for taking the time to cook a nice breakfast….except I wake up starving and barely can stand to wait any longer than it takes to scramble a few eggs and toast a couple slices of bread.

Plus there’s the detail that Scott prefers sweet and I’m all about the savory. So even if I had all the time in the world…we would never agree on what to eat. But brinner is different. It’s dinner, so you want the more savory stuff anyway. And I have time to actually cook and enjoy it! So the other night we had brinner and I wondered why we don’t do this more often!

Scott’s dad has a friend who has thirty — 30! — chickens and therefore a fairly constant egg supply. I, of course, jumped at the chance for some fresh, homegrown eggs from happy little chickens just across town. I knew I didn’t just want to scramble them up or use them in a batter — I wanted them to be the star!

With a few sweet potatoes already at home, I decided to make fried eggs and hash browns. But to make the dish extra decadent…I cooked the potato in duck fat. Yum. I julienned the potato into matchsticks (because I couldn’t find the grating disk for my food processor…) though next time I will definitely grate the sweet potato (found it while putting away dishes of course). I added in some extra veggies (red onion and red pepper) and sauteed the potatoes.

Then I made four little wells in the potatoes and added an egg to each. After a minute I popped a lid on to help set the topside of the eggs. They tasted fantastic, so rich and flavorful! A little feta, rosemary and sage on top was amazing.

Fried Eggs and Sweet Potato Hash

• 1 large sweet potato, grated
• 1/2 onion, sliced thin
• 1/2 red bell pepper, sliced thin
• 4 large eggs (the fresher the better!)
• duck fat (you can use butter or oil)
• salt & pepper
• 1/4 cup feta cheese
• 1 tbsp each fresh rosemary and sage, minced

1. Grate the sweet potato. Soak in cool water for about ten minutes. Drain and press out as much water as possible.
2. Preheat a large cast-iron skillet (I used a 12″) over medium heat and add a tablespoon or so of fat. Add potatoes and toss to coat. Season with S&P. Cook, stirring every few minutes, until potatoes are almost tender. Add onion and pepper, cook about five more minutes.
3. Turn heat up to medium high, add another tablespoon of fat. Allow potatoes to cook a few minutes to develop a crust, gently flip and cook a few more minutes on the other side.
4. Create four wells in the potato. Crack an egg into a small dish and then pour into a hole. Repeat with the remaining 3 eggs. Let cook for about 2 mins, then turn off the heat and place a lid gently on top (not a tight-fitting one) and cook until the whites are set. The yolks will still be runny.
5. Top with feta, rosemary, and sage. Gently lift the eggs out onto your plate and add a pile of hash browns. Enjoy!