Sweet Potato Hashbrowns

sweet potato, breakfast, hash browns, breakfast potatoes

Oh so sweet

Breakfast is easily one of my favorite meals of the day, but only when it’s done right. Like most people, I can live with a bowl of cereal and a piece of fruit and then go about my day if I have to, but I’d always rather have something homemade. The only thing that frustrates me about breakfast is the monotony that we’ve settled for! Eggs, bacon, pancakes, cereal, rinse, repeat. Sure, there’s a little more differentiation than that, but it sure feels like there isn’t sometimes.

In order to break up that monotony, I try using ingredients that aren’t normally found on a breakfast menu. I’ve already posted some delicious recipes using wonton wrappers, salad fixings and polenta, but I definitely need to bulk up that section of my recipe index! Here are some examples of different, delicious breakfast foods that I’ve been enjoying lately:

Giardiniera and veggie-cheese omelets
Vanilla chai pancakes (cooked in coconut oil.  YUM.)
– Sweet potato hashbrowns

All these things are extremely yummy and satisfy that need for change. The recipe I’m sharing with you today is for my sweet potato hashbrowns. I’ve been making them for a couple years now, ever since we had run out of regular potatoes and I was craving some hashbrowns. We mash them, soufflé them, bake them, French fry them and turn them into hummus, so why not turn them into hashbrowns as well? I made them for my parents on Christmas Eve morning and they went bonkers. I think they forgot how well the natural sweetness of sweet potatoes lends itself to savory dishes.

I’m actually going to share two variations. One is low-sodium and includes onions and the other is just well spiced and doesn’t have onions. At least one of them is sure to please anyone in your household who likes sweet potatoes!

sweet potato, breakfast, hash browns, breakfast potatoes

Jess took these photos. She calls this one “sweet hash”…. :)

Simple Sweet Potato Hashbrowns
Servings: 4
PointsPlus per Serving: 3


  • 1 large sweet potato, 8 PP
  • 2 tbsp light butter/margarine, 4 PP
  • salt
  • pepper
  • garlic powder
  • onion powder
  • paprika


  • 1 large sweet potato, 8 PP
  • 1/2 medium onion
  • crushed red pepper or chili powder
  • 2 tbsp light butter/margarine, 4 PP

1. Get a bowl of warm water.  As you dice up your sweet potato, throw it into the bowl with water.  Letting them soak in the water for a little bit as you are preparing everything will soften them up just enough.  Chop up your onions and set them aside (not in the water).

2. Warm up a non-stick skillet or cast iron pan (my preference).  Once it gets to a medium heat, put in the butter and let it melt.  If you’re doing the version with the onions, put the onions in and let them soften up just a little.  Then put in the drained potatoes.  Sprinkle your spices over top (I just do a sprinkling of each and use a little more of the flavors I really want in there), mix around the potatoes so they are well coated with butter and spice and then let them sit for about 4 minutes.  Once they start to brown up on the bottom, scrape them all over to one end and give them a flip.  Let them sit for another 4 minutes or so.  Do this until they meet your level of satisfactory softness/crispness and then transfer them to a plate.

**PLEASE NOTE** – If you are doing the version with the onions, you’ll have to stir them up more often so the onions don’t burn!

What are some other things that you eat for breakfast that you’d consider “different”?

What To Do With Your CSA Veggies

My best fried rice dish

Remember back when I told you all that I’m contributing a recipe each week to the newsletter of the CSA that my cousins are running? Well, it’s been going great! With all the traveling that I’ve been doing in the past month, I’ve been unable to really create new recipes with fresh ingredients they’re handing out, but I have been going through my recipe index to share past ones that use exactly the produce that they’re putting in those baskets.  They’re all tasty and delicious, so I have to share them with you again! They’ve made frequent appearances in my kitchen and will continue to do so.

Drying my herbs in the utility closet so they don’t go to waste!

The first recipe I submitted actually WAS a new, original recipe to highlight spinach. The Italian Spinach and Tomato Egg White Frittata. It got rave reviews too! I’m a huge frittata fan and have made many other variations in the past year.

The next week I submitted a recipe to highlight garlic scapes that I found on another site (since I was traveling again). It was this recipe for Garlic Scape Hummus and it looked wonderful! It’s from The Spiced Plate. I’m a big fan of garlic scapes.

Week three led me to share my Warm Curried Beef Salad recipe to highlight their carrot crops. No other vegetable compliments the flavors of this salad better than a fresh carrot!

For week four I chose to highlight cabbage and shared this Food Republic recipe for Sweet and Sour Chinese Cabbage.  In my life, I’ve only ever really had cabbage in random salads, soups or paired with corned beef.  This recipe inspired me to buy a cabbage at the market a couple weeks later so that I could do something else to highlight it rather than just making it an afterthought again!

Southwestern Black Bean Salad highlighted green onions in week five.  It’s not a huge part of the salad, but it’s definitely an important ingredient.  This salad also highlights corn and tomatoes, both of which are in season right now (at least in my town!)

Last week I shared Spanish-Style Shrimp and Garlic to highlight both their garlic and zucchini crops.  I LOVE this recipe!  It’s especially wonderful when you use raw shrimp rather than pre-cooked shrimp.  It turns out so succulent and bursting with flavor.  I even bought some shrimp on Sunday with this recipe in mind.

Last night’s CSA-inspired meat sauce over pasta wheels

This week I shared my recipe for Fried Rice with Prawns and Ham to highlight the carrots and onions.  This is by far my favorite fried rice recipe.  It’s full of flavor without being full of oil and the wild rice give it just a bit of nuttiness that blends perfectly.  I also describe the best way to prepare it so that all the vegetables lend their flavors to the rice in the best way possible, so make sure to read it if you haven’t yet.

Now that the month of weekend travel is over, I hope to be able to come up with new and fun recipes with the vegetables that I’m getting from my own CSA – The Wingfield Farm.  I’m splitting a half basket with my friend, Cass, and the amount is still plentiful.  And I’m enjoying the selection much more than the CSA I belonged to last year!  Yesterday we received our first basket and I got zucchini, onion, red potatoes, oregano, mint, basil, asian greens and a variation of chinese cabbage.  That was just what I took.  They also had yellow squash, dragon tongue beans, leaf lettuce and arugula.  AMAZING!  Last night I cooked up a semi-homemade meat sauce with the oregano, basil, onion and zucchini.  Basically, you take this recipe for Mighty Meaty Spaghetti Sauce, use half the amount of meat it calls for and replace the other half with finely diced zucchini and a whole medium diced onion.  Cook up the veggies for a couple minutes before you add in the meat and then right before you put in the sauce, put a dash of nutmeg in there.  It’s incredible.

Okay, well, that’s all for now and don’t forget to enter to win the RWWF Love and Gratitude Box!  The winner will be announced on July 10th!

Weekly Weigh-In and Tasty Randomness

Click here for this Jiaozi (Chinese Dumplings) recipe from Closet Cooking!

Minus 2/10ths.  I’ll take it!

I’ve been quite the sickie-poo this week.  Sweet mother of MERCY!  Today is the first day that I’ve really felt like I could do some exercise.  I did a good job of just staying within my points since I didn’t have any extra ones from exercise (although I did do 30 minutes of yoga on Monday since I wasn’t really able to exercise during the weekend in Ann Arbor).  I’ve burnt enough calories just fighting all the germs and hacking up my lungs.  So, after the wonderfully rich weekend of food and fun in AA and then not being able to exercise most of the week, I’m feeling quite good about my weigh in.  ANDDDDD, I’m only 8/10ths of a pound away from my 5% goal!  It’s taken FOREVER to get to this point, but it’s been worth it.

In case you haven’t noticed, the Reluctant Losers have grown to almost double what we had!  It’s pretty much awesome.  There’s about 5 of us from Wolfram doing it, so it’s nice to have a local on-line community since the WW At Work thing didn’t stick.  I am still continuing the WW Online, though, so I can continue to figure out WW Points for all the wonderful recipes!  That’s one of the main points of this blog, so I can’t just let that fall to the wayside.  Remember, if you know of anyone that needs a little bit of partially anonymous accountability for their weight-loss journey, send em here!


I’m almost done with the sick thing, FINALLY.  I just finished up my z-pack, I’m set for three months of probiotic treatment from my naturopathic chiropractor and I was able to get in a 34 minute box-fit routine on my Kinect.  I’m definitely feeling much better.  Tonight, the girlfriend and I are grilling pork chops with the Savory Marinade I posted.  We’re also doing zucchini/yellow squash shish-kabobs on the grill since we just bought an awesome skewer grill thingy.  I’m also doing mashed potatoes.  I’m so excited!  As for the weekly menu we planned out, we did a pretty good job of sticking to it.  With all the sickness that I’ve been dealing with, we did end up going out on Wednesday and Friday instead of cooking.  Mas Amigos on Wednesday and the FlatTop Grill on Friday.  Both meals were actually pretty healthy, though, so I’m not too worried!  We’ll be planning another weekly menu, but we’ll probably end up with a Wild Card day.

Click here for this Scallops Grapefruit Arugula Salad recipe from Skinny Taste! WWF

There’s one more random bit of information to announce that I believe I’ve forgotten to mention up until this point (and if I did mention it… oops).  I joined the co-ed slow-pitch softball team at work!  I used to play (in fifth grade.  i got a trophy!) and I feel healthy enough to get out there and play again!  We already had one informal practice and I’ve learned a few things about myself:

Click here for this Frozen Chocolate Raspberry Pie recipe from LaaLoosh! WWF

– I have good throwing form!  I guess it’s like riding a bike.
– I throw a bit too high when I get really into it
– I may be a pitcher since I remembered how to do it
– I’m a bit too excited to start batting practice
– I need to be careful about how I throw or I’ll throw my shoulder out

All very important things to know about myself!  So we’re playing for the local park district and I’m super excited.  It’s a great group of people and the girlfriend is excited to come out and cheer us on (she doesn’t like playing softball; what the heck kind of lesbian is that?!?!  =B)  We play on Sunday nights, so I’ll definitely get my exercise in on those days!  I have a feeling this is going to be quite an awesome summer.  And a hot one too, so I hear!  LOTS of sweating afoot!

And just in case you haven’t noticed, I’ve posted some random tasty pictures within this blog. I think you should all click on them and take a look at the wonderful recipes! If they’re not WWF, figure out a way to make them healthy and let me know how you did it! And if you’re interested in getting a recipe up here that you already make all the time and you love it so (and you have a couple pictures), email it to me! I’ll make sure to post it with full credit given to you (and a link to your blog if you have one!). Peace and Pie, Foodies!


Click here for this Posole recipe from TJ's Test Kitchen! WWF

Morning Ramblings

It’s been a great month for cooking so far.  I’ve been able to try a lot of new recipes and stock up on some previously used ones!

New Recipe Tryouts
– Mediterranean Chicken with Couscous
– WW Brownies
– Chinese Noodle Soup with Chicken and Arugula
– Ham and Arugula Crepes
– Crisp Pecan Cookies
Curried Chicken Corn Chowder

Recipe Re-runs (it’s only been like 7 days, so there aren’t as many reruns!)
Homemade Corn Tortillas
Mexican Meatloaf

That’s a lot of cooking!  That’s a lot of eating too.  I must admit, I did not do so well at NOT shoveling it in this weekend.  I was just craving everything in sight!  The two obvious reasons are out the window (pregnancy and PMS), so the only conclusion I have is that I’m working out more and burning a lot of calories, so my body is craving more.  I didn’t even track points!  Goo.  I did keep up with my workouts, though, so I’m proud of myself for that!  Monday started a new day, but I still went over my points.  Damn those fiesta fajitas at the new Mexican place in town!  They were good, though.

How do you all get through the muck when you’ve had a bad couple of days eating-wise?  I’m just doing my best not to snack so much at work (or eat grapefruits and WW snack bars instead), but I’m just craving the carbs when I come home.  Sometimes it’s hard being Irish/Italian!  All you want is pasta and starches.  I KNOW I’m not alone in this, lol.  Exercise has been my lifesaver, though, and fresh filtered water.

Ah well, I’ll get through it.  The switch has been flipped, so I’m not giving up, that’s for sure.  But I need to pull myself out of this rut and get back to basics.  I know how to do the program.  I know what to eat and how much of it is too much.  I just had a momentary set back.  The weather is getting warmer, so my girlfriend and I can take Max on more walks and get ready for this 5K at the same time.  So excited!  I may even do a teeny bit of running.  Don’t want to hurt my knees, though!

Wow.  Lots of random thoughts today.  Thanks for putting up with my babble.  I’ll be putting up the recipes for the Crisp Pecan Cookies, WW Brownies and Chinese Noodle Soup in the next week or two, so look forward to those!  And here’s a little picture to get you excited….

Crisp Pecan Cookies. 2 PP each... and totally worth it!

Homemade Pizza!

There’s no pizza like homemade pizza.  If you’ve never made homemade pizza, tonight’s the night to try it out!  It’s healthier, cheaper, versatile and if you make the dough in advance, it takes less time than delivery!

My girlfriend and I had a hankering the other night to make some pizza of our own, so I looked up a few different pizza dough recipes until I found the one we wanted. We knew we wanted to be healthier so we found a whole wheat dough recipe. Then we scoured our cabinets and fridge for ingredients to put on top. We had a few different cheeses, some spaghetti sauce, and I pulled out some raw onion and sundried tomatoes too. We cooked it all up, watched the movie “The Family Man” and enjoyed ourselves and our pizza immensely! It was quick and easy to make, so I figured I’d share the recipe with you.

Basic Pizza Dough
Servings: 4 (four individual pizzas, not 4 pieces!)
Points Per Serving: 13 per individual pizza! (so like 2 PP per piece, not including toppings)


  • 1 tsp sugar (or honey)
  • 2 1/4 tsp yeast (or 1 package of quick active yeast), 1 PP
  • 1 1/2 tsp salt
  • 2 cups all purpose flour, 21 PP
  • 2 1/4 cups white whole wheat flour, 25 PP
  • 2 tbsp olive oil, 7 PP
  • 1 2/3 cups warm water
  • 1/4 cup apple cider vinegar (for more pliable crust)

1. Combine the water and sugar in a 2-cup measuring jug. Sprinkle in the yeast and let stand until foamy, about 5-10 minutes. Stir in the oil.

2. Combine the flour and salt in a mixing bowl. Make a crater in the middle of the flour and pour in the liquids. Mix with wooden spoon until all the ingredients are in. Then, use your clean hands to continue mixing and kneading until you’ve formed it into a ball. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.

3. Leave the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.

2. Punch down the dough, then cut in half . Refrigerate or freeze in floured zip-close freezer bags at this point or use as directed in the recipe. Yields enough dough for 2 medium pizzas with 6 servings each (if you’ve included the vinegar, you can definitely do 4 smaller pizzas or 6 personal pizzas!).

All the tasty ingredients ready for the oven!

Once the dough is ready, it’s up to you as far as what you want on it! I used a spaghetti sauce, parm/romano/feta/mozzarella cheese, PBO, slivered onion and sundried tomato. You can add as much or as little as you want. Depending on how much is on there, you’ll want to cook it for anywhere from 11-15 minutes on 480 degrees. Just remember to check on it instead of putting it in and walking away or it might burn! This dough is thick (without the vinegar), so the thinner you make it, the less time it will take to cook.

A few tips.
– Poke holes in the dough with a fork to keep air bubbles to a minimum.
– Put flour or cornmeal on the bottom of the pan to keep it from sticking (totally works!).
– Rub olive oil over the whole pizza before you start putting on toppings and sprinkle some garlic powder on the edges to make your crusts even tastier!
– Remember to count the points of your toppings too!
– Attempt (in my case, unsuccessful) to NOT eat the entire pizza in one sitting.

two slices into it… I ate it all.