Chipotle Sweet Potato Hash with crispy bacon and eggs

...OR the most popular breakfast in our house.  Smoky chipotle sweet potato hash, crispy bacon topped with a couple of eggs over easy. Yum! I find that the chipotle powder is key in this dish. If you like things spicy, you can also add a dash of cayenne too. Learn from my mistakes and make sure you taste the chipotle powder first...Sometimes, depending on the peppers, I guess...it is spicier than other times. I had bought a new batch and hadn't tasted iand t almost burned my parents and sister's esophagus' ( I had also added cayenne pepper). LOL. So, taste and adjust according to heat preference.

What you will need...

5-6 strips of bacon, chopped 

1 small onion

2 small or 1 large sweet potatoe, peeled and grated (will feed 2-3 adults)

1/2 tsp of chipotle chili powder (if you don't have it you can use regular chili powder but the chipotle adds a lot of depth and a wonderful smoky flavour)

1 tsp of smoked paprika

1 tsp of cumin

2-4 eggs (depending on how many eggs a person wants)

In a large heavy bottom frying pan crisp up the  bacon, remove from pan and set aside. Remove all but a tbsp of bacon grease. If you choose you can remove all of it and sub in with coconut, olive or grape seed oil. We like to use the bacon fat goodness :)

Add in your chopped onions and all your dry spices, and fry for a minute or two.

Add your bacon and cook until onions soften, 3 min.

Add in your grated sweet potatoes and season with salt.

Cook over medium heat until sweet potato is cooked, about 5-7 minutes.

Make little nests for your eggs. The most I can fit in my pan is 4 eggs.  Gently crack your eggs in each nest. If you are making this for a larger crowd, then feel free to cook the eggs in a separate pan.

Cook the eggs to preference. I usually cover mine with a lid for a for 2 min or so, until the egg white is almost cooked through and then stick them under the broiler for a minute or so. We like our egg yolks runny (over easy consistency).

Enjoy!

Creamy Butternut Squash Soup

Butternut squash simmered in  coconut milk makes this soup rich and creamy. A bowl of this soup is satisfying and comforting, especially on a cold winder day. 

What you will need.

1 medium size butternut squash

1 small onion

1, 15 oz can of coconut milk

1 - 1 1/2 cups of veggie broth or water (depending on how thick you like your soup)

11/2 tsp of curry powder

2 tsp of cumin

1 tsp of freshly grated ginger 

cayenne pepper (optional)

2 tbsp of butter or olive oil

How to prepare it.

Preheat oven to 375F.

Cut squash in half and clean out the seeds. 

Drizzle with olive oil and season with salt, pepper and a touch of cayenne pepper. You can also throw in 2-3 carrots to roast (I didn't have any on hand this time)

Roast, flesh side down, for 40-50 min depending on the size of squash.

In a medium size sauce pan sautee onion, ginger and curry powder in butter. It is very important to add your curry powder at this step to let it "bloom"and release its flavour. 

Scoop out the flesh of the butternut squash and add to pot,add in your veggie broth, coconut milk and additional spices and season with salt and pepper. Bring to a gentle simmer and let cook for about 20-25 min.

Using an immersion blender blend until smooth. If the soup is too thick add some more veggie broth or water or water to thin it out.  

Garnish with Greek yogurt/sour cream and toasted pumpkin seeds.