Vote and you shall receive! With 20 votes sweet potato hash was the winner of our last Be Amanda’s Puppet master poll. This hearty sweet and purple potato hash was made with bacon, rosemary, garlic, caramelized onions, parsley and chives then topped with an egg served sunny-side up. The plate was drizzled with a warm rosemary, feta, and lemon vinaigrette to balance out the flavors.

A: So hear it is! You asked for it, you got it…Toyota!…. er… sweet potato hash!
T: I just want to say that was some tasty sweet potato hash. Not only was it tasty, but it had purple potatoes in it… AND a hat of egg.
A: hat’s of egg are all the rage this year, i hear. I got myself a hat of egg for easter sunday.
T: Has Easter already happened? I’m confused.
A: I’m about 99% certain it hasn’t. the grocery stores haven’t had any specials on lamb lately, which they normally do around easter…. mmmm lamb would have been good with this hash.
T: I was thinking some sausage would be really good. How bout lamb sausage?
A: hells yeah! now we’re talking. regular breakfast sausage would be good too.
T: Yeah. It was great as it was, but a salty delicious meat product would have really kicked it up a notch. Although it would have been much heavier.
A: true, and it was already quite heavy. maybe it could have had some sausage crumbled up into the hash. that way there wouldn’t be a big old hunk of meat to deal with…. just slightly smaller hunks of meat interspersed.
T: Yeah. That would have been good to balance out the sweetness a little bit. It was quite sweet.
A: no sweeteners added… just some super sweet sweet potatoes. This type of diner-ish food is stuff that really gets me going. I love things like hash browns and eggs and breakfast meats… mmmmm. Louie’s hashbrowns….
T: These were way better than Louie’s hashbrowns IMHO. Although I was a dishwasher there for a while and got really tired of eating there everyday. So my opinion is skewed. What’d you rate these hashbrowns?
A: I think you’re opinion is understandably skewed. diner food definitely isn’t meant for daily consumption. As far as this diner food goes…. i give it a 4.489/5. it was wonderfully savory-y and rosemary-y. there was the distinct essence of bacon with very little bacon to be found in the actual dish. I also thought that the lemon-feta vinaigrette really helped mellow out some of the super rich flavors and give it a nice bright touch… oh yeah, and who doesn’t love a good runny yolk!
T: only the crazies. I give the meal a 4.57/5. I also enjoyed the vinaigrette… I especially enjoyed dipping the potatoes in the little vinaigrette puddles on the plate. Overall this was extremely tasty. I’m not used to the purple potatoes, so that added a fun newness to the whole thing.
A: i know, i’ve only cooked them a handful of times. mainly because we don’t really eat too many potatoes. this meal was fun for me because I got to run with the “sweet potato hash” theme, since that was the winner of our recent side bar Puppet master poll.
T: I’m still hoping you’ll make the little Mermaid pulled sugar sculpture that somebody suggested from the first Amanda-plays-puppet poll.
A: yeeeeaaah…. because i could totally make a realistic little mermaid pulled sugar sculpture… Thanks bobby! you’re always full of great suggestions…. seriously though, i really do always get a kick out of your suggestions. I just pray nobody votes for them so I don’t have to actually attempt them!
T: note to self, cheat on the poll to get what I want.

Recipes in this post:

• Rosemary Sweet and Purple Potato Hash
• Lemon Feta Vinaigrette

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While there is never a way to really go wrong with fresh baked breads, these rosemary clover rolls were amazing. Crusty and chewy on the outside and soft and chewy on the inside.

A: soooo… whud do ya say if we start up a little posty post about the bready bread, hommes?
T: that sounds good. i don’t know what else to say but that those were some really tasty rolls.
A: well, that’s a pretty good thing to be stuck on if you ask me. I really wanted to make a new type of bread for thanksgiving dinner, since i always make variations of the same bread, but in the end… here i am. i procrastinated for too long on doing my research and making my decisions. thus the birth of the rosemary clover rolls…. they’re simply my normal crusty white with rosemary in a clover shape. none too complicated
T: they were soft, had a wonderful flavor, and a perfect salt level. they were cooked to perfection.
A: why thank ya, mister t! they were just so crusty and soft that i’m gonna have to agree with you. next time i wanna use half wheat flour, like i used to… get back into baking wheat bread.
T: wheat bread’s a good thing, for sure. It tastes almost as good as white bread- anything that I can do for my health between california burritos and carnitas and the occasional al pastor burrito or torta is a good thing.
A: absolutely. so, what would you rate this here clover roll, t?
T: i give it a 4.5/5. I thought it was extremely tasty. I can’t wait to taste the next batch!
A: it’s so rare that our ratings exactly coinside, but my rating for the rosemary clover rolls is also a 4.5/5. i’m definately going to make/eat these again in the future, but there’s still so much bread to be discovered.
T: yes, there is much to be discovered. I love your adventurous approach to cooking. I am a lucky dude.
A: and it’s all my pleasure! seriously, i’m not nearly as adventurous as i would like to be. there’s just so much i have to learn. there’s a never ending flow of information to inspire me out there. and sooooo many ingredients that i’ve still never cooked with. it’s just exciting, you know.
T: it is damn exciting. rarely do I step back and consider the amount of information coming at us in every possible micro-nitch. woooah.

Recipes in this post:

• Rosemary Clover Rolls

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