Spring has definitely arrived to Northwest Arkansas. When I say that spring weather has arrived, I mean that we have had temperatures that have been consistently over 40 for at least six days in a row. That’s really all I can ask for. I’m sure we’ll have an ice storm next week.
With spring’s arrival, though, I’ve been knocked out by allergies! They’ve been bad so far this year. In order to avoid sniffling all over my favorite brunch restaurants, I had to get creative and make something deliciously festive at home (because if we can’t celebrate Sunday brunch, what can we celebrate, really?).
The veggies can also be mixed to prepare a hash brown that suits each flavor preference at your brunch table (if you’re a generous short-order cook – Husband gets more of a one-size-fits-all approach to breakfast). I used sweet potatoes (of course) as my base, and added in bacon (obviously) and zucchini (because…it’s spring?).
- 2 cups grated sweet potato (I prefer unpeeled)
- 1 cup grated Yukon gold potato (unpeeled)
- 4 slices bacon
- 1/3 to 1/2 cup grated sharp cheddar cheese
- 2 tbsp. jalapeno pepper, seeds removed and very finely chopped
- 1/2 cup grated zucchini
- 2 tbsp. olive oil
- 1/2 yellow onion, finely chopped
- dash hot sauce (to taste)
- 1 tsp. minced fresh garlic
- 1 tsp. favorite spice blend (I like a Cajun spice blend)
- 1/2 tsp. each sea salt and pepper
- dash cayenne pepper (if desired)
- To serve (optional): fresh tomato salsa, avocado, sour cream, extra cheddar
- Cook bacon fully, then drain fat and set aside to let cool on a paper towel. When cool, chop into small pieces. Place in a large bowl.
- Add all ingredients to a large bowl. Toss thoroughly to evenly distribute ingredients.
- Prepare waffle iron according to manufacturer’s directions. I set mine to the darkest setting so the hash browns would be crispy and delicious. Cook hash browns as desired.
- Serve hot, topped with extra cheese, salsa, and avocado (for me) or cheese and sour cream (for husband).