Breakfast Two

Sweet Potato and Sage Poutine

It's kind of funny that my web design platform, obviously based in the United States, doesn't recognize 'poutine' as a word ;)

This dish includes:

• fried and boiled sweet potato (more on that later)
• one half of a yellow onion, chopped
• Daiya Shredded Mozzarella pea -base cheese substitute
• pine nuts
• one thinly sliced pepperette (also, apparently, not a word in the United States....I refuse to call it a 'meat stick')  
• fried sage

Okay, first of all, I totally realize I'm frying too much.   I'm going to work on that!  

Secondly, I'm going to try really hard to share how to make good food with what you have in your kitchen during a pandemic.   I made this dish because the two things in my kitchen that were going to go bad next were a sweet potato and some fresh sage.

If you've never fried sage, it's absolutely delicious!   I made it in my cast iron frying pan, with some olive oil.   The trick is to leave it at a medium-temperature, moving it frequently, until it gets crispy, and then immediately remove it.   You're going to think you're doing it wrong....just give it time!

I made the sweet potato by:

• first frying the onion for about a minute 
• then adding the peeled and cubed sweet potato, and frying that for about five minutes at a medium high temperature
• then carefully adding enough water to come 2/3 up the sides of the pieces of sweet potato (be careful to do this gradually so that you don't crack or damage your pan), and leaving it to cook uncovered at a medium heat until the water had evaporated
• after the water evaporated, I left it a low heat, covered, for about five minutes.   

I didn't learn this technique anywhere, so maybe it is super weird, but it allows me to make fried things super fast!