Even though I regularly take photos of food, they are greatly outnumbered by photos of my travels for work. I'm fortunate to go to Sonoma on a weekly basis (heartbreaking, I know...). The Napa/Sonoma area is so beautiful it's surreal. Even dilapidated barns peeking through the early morning fog are enchanting. Every view is worthy of a photograph.
Most of my breakfasts are something quick while running out the door and finished while I'm driving to work. On a recent less-than-full-tilt weekend I prepared a full-on breakfast with Trader Joe's sweet basil pesto sausages, eggs, avocado sprinkled with a little sea salt, and crispy roasted root vegetable hash. The hash was inspired by the spice rack I recently purchased, which had savory on it. Savory is a pretty obscure herb that kind of smells like pizza to me, so I wanted to try and meld it with other herbs. I think avocado is a requisite accompaniment to go with this herbed mixture of sweet and regular potatoes.
Savory Roasted Root Vegetable Hash
1 medium russet potato, peeled and diced
1 medium white or Japanese sweet potato, peeled and diced
1 medium sweet potato, peeled and diced
1 medium red onion, diced
1 tsp dried rosemary, crushed
1/2 tsp dried rubbed sage
1/2 tsp dried savory
3 tbsp extra virgin olive oil
salt and pepper, to taste
1. Preheat oven to 400 degrees F.
2. Toss all ingredients together and arrange on a baking tray (foil covered, if you wish).
3. Bake for 15 to 20 min, then toss. Continue cooking 15 to 20 min more, or until the outsides of the potatoes are crispy and the insides are tender.