Sweet Potato Hash & Egg for breakfast-- and tip-toeing into Fall

Before I share how I found this recipe, how I made it and how much we liked it, please allow me to share with you a little bit about the climate where I life-- and how it affects what I consider to be seasonal items. Thank you.

I live on the Central Coast of California, nestled between San Francisco (125 miles to the north) and one of my favorite cities-- Santa Barbara--(230 miles to the south).

For the most part, I enjoy all THREE seasons in the Salinas Valley-- Spring mild temperatures with some strong infamous Salinas winds... SUMMER, where temps average in the 70's to low 80's (so air-conditioners are not in our homes) and FALL, which can be delayed until early November.  Our Indian Summers are what I appreciate most-- which can last between August through October. The only snow that we see,  is on the panoramic mountain tops that we can see on top of the hill in our back yard. That snowfall only lasts a day or two, but it is spectacular to see. We don't really experience true winter, except for the very cold frosts that kill off the last of  many of my garden herbs and tomatoes. I'll stop now, or I'll start weeping. It kills me to buy commercial tomatoes, from Mexico. They're anemic and just aren't the same.

"The Farm" where I shop for locally grown, organic produce-- with the background of where I live.

So, what's my point?  I'm glad you asked!  I'm very stubborn about letting go of summer recipes. During my morning commute, I'm already seeing strawberry fields being plowed under, and early sightings of orange pumpkins, reminding me that the seasonal harvests are changing.  No!  I'm not ready!  I need to race to my local farm stand to buy more strawberries. Now!

...until I read Vanilla Sugar's post on her Sweet Potato Hash.  I had three sweet potatoes waiting to become something savory.  I had just posted a recipe for making Perfect Crispy Potatoes so Dawn's Sweet Potato Hash recipe screamed out to me for breakfast. Honestly, I leaped out of my chair and made this recipe for breakfast.  The ingredients were simple, and readily available-- onion, cut-up sweet potatoes, olive oil, a pat of butter, kosher salt and fresh cracked pepper.

In a separate skillet, I began to caramelize half of a very large onion, and began peeling and chopping two sweet potaotes (3 seemed like too many for the two of us).  In another oven-proof skillet, I began to saute' the sweet potatoes with a little olive oil, salt & pepper.

After a few minutes, I added 3 Tbsp. water, covered the taters with a lid and let them cook until the water was absorbed-- maybe 5 more minutes. About 15 minutes later, the onions were caramelized and I added those, a pat of butter and blended everything together. I wish I had used the entire onion, though...

After 15 minutes in a 375F oven, the potatoes were crispy on the outside, and soft in the middle.  I cut fresh parsley and chives, from my summer herb garden (more sniffling, at the thought of it...)

The hash is garnished with fresh parsley and it looks and smells delicious!

 Using the same skillet, I quickly fried an egg. Sunny-side up looked pretty on Dawn's photos, but we prefer over-easy.  I snipped fresh chives, with scissors...

Craig cut in for his first bite (he loves sweet potatoe fries) and I yelled, "WAIT!" and took this shot. My husband is so patient with my food blogging addiction....

This is my first bite-- yummy!

You could certainly use any kind of potato for this dish-- I might add bacon, or even try a little balsamic vinegar, instead of Worcestshire sauce.

Thanks, Dawn @ Vanilla Sugar, this one is a keeper! This is for you:

Enjoy the last remnants of Summer,