Make-Ahead Beet and Kale Potato Hash With Baked Eggs

 

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Break 1 egg into each ramekin, sprinkle evenly with a few pinches of salt and pepper. Spoon the cream evenly over the eggs. Place ramekins in a 13-by-9-inch baking pan and add hot water to a depth of 1 1/2 inches (3.8cm). Bake.

Up to20%cash back · Aug 19, 2019 · In this crowd-pleasing hash, tender potatoes, crisp sweet peppers, and hearty kale combine in the oven under a layer of melty cheddar—creating a variety of textures and flavors in every bite. For a final kick, we’re drizzling just a touch of hot sauce over the hash and rich baked eggs. Up to20%cash back · Sep 01, 2017 · Potato hash is comfort food at its finest, perfect for highlighting an array of cool-weather produce.

Our hash features bell pepper, kale, and Yukon Gold potato (which gets a creamy interior and crispy exterior from boiling in water, then searing in a hot pan). The rich flavors of eggs. Add garlic, diced sweet potato and onion. Stir occasionally.

Add pepper, tomatoes and zucchini, salt, pepper, paprika and garlic powder. Stir occasionally, under potatoes become soft and tender (about 15 minutes). Add black beans and kale in last and stir until the kale becomes soft and starts to wilt (2-3 minutes).

When the potatoes are just about done, toss in the beet greens and the garlic. Mix into the potatoes, make a small clearing in the middle, and crack an egg on top. Cover, turn the heat down to medium-low, and cook for a few minutes, until the egg white. Vibrant sweet potatoes, baked eggs, bright red peppers and fresh cilantro give this dish color and tons of flavor. For the One-Pan Sweet Potato and Egg Hash recipe, click here.

Specifically when potatoes are involved. These “haystacks” were inspired by my love for hash browns and my laziness to stand over the stove and actually cook them. I packed them into muffin tins, watched Youtube for 30 minutes, and voila! Crispy, savory, perfect hash browns for you and for me. All is right in the land again, friends.

To the mixing bowl add the reserved chopped bacon, eggs, milk, ½ teaspoon salt, pepper to taste, and cayenne. Stir to combine well. Grease a 10-inch baking dish or cast iron skillet, or an 11 x 7-inch baking dish. Transfer mixture to the baking dish and bake at 375° for 50-60 minutes or until set and browned on top.

This is my index of Paleo recipes — the complete list of all 300+ free Paleo, gluten-free, and Whole30 recipes that have ever appeared on Nom Nom Paleo!Sweet potatoes offer more vitamin A and hunger-curbing fiber than traditional white hash browns. To help you cut time in the kitchen, use a food processor with a grating blade.

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Now turn up the heat to medium-high and melt 1 tablespoon cannabutter, then add half of the chopped veggies.

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Add the beet puree, flour, oil, tuna, and eggs and

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WHY THIS RECIPE WORKS: We wanted a one-pot approach to turning kale tender, without spending hours watching a pot or leaving the greens awash in liquid.

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Add the beets; cover and chill for 8 hours or overnight.

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Slice raw, mix with sliced onions, (3 parts potato to 1 part onion) moisten with consommé, butter, and cook in the oven.

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Drizzle with olive oil, apple cider vinegar, and salt and bake in a 300°F oven for 10 to 15 minutes for kale chips.

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Add the kale and cook, stirring, until wilted and tender, about 5 minutes.

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• While the egg cooks, pour the avocado oil into the skillet and add the kale.

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Combine with potatoes and onions to make a skillet hash and top with fried eggs.

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Add the kale and cook briefly.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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98 comments

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  • Fantastic! I took a bag of frozen hash browns and drained them in a colandar and thawed them out. Then I dried them on paper towel and cooked them just like the video. They turned out perfect, so easy:-)

  • Definitely going to try this out, looks delicious and simple! Love the kitchen as well, nicely done Sir. Greetings from South Africa!

  • Am I the only one who like my bacon to be super “fatey crispy” melt in my mouth bacon??? In between a scrambled egg, and cheese with a slightly toasted bread with Mayo, lettuce and Tomato sandwich? This to me is the ultimate sandwich. Yummmm

  • Liesl, this is a super dish! Great balance of flavours and super nutritious ingredients!
    In Spain It´s so difficult to find kale in the supermarkets, what could i use instead of it! Spinach?

    Have a lovely week,

    Your friend from Spain,

    Patricia.

  • Looooooove the new kitchen! It looks so delicious…. and the breakfast looks sumptuous as well. Love the color scheme of it all. Are you getting a sink?

  • Wow I don’t know where to start! �� the studio is stunning, and maybe it’s just me but the camerawork seems to be an improvement as well! Your videos have always looked great but even moreso now. And as for the recipe…�� going to give it a try next week!

  • I love potato hash. I usually season mine with Adobo (with the red cap) and a little extra white pepper and Spanish onions instead of the scallions. They keep the flavor better than scallions do when you cook them. I like that you added the baby kale. I think I’ll try that. It looks good. I don’t add cheese to my hash because I typically make scrambled eggs to go with the hash and add shredded Monterrey jack cheese to the eggs.

  • Just used your techniques and made the best hash browns I ever had in life. Even my super particular palate husband said they were amazing. Till date that never happened in our house. Bless you my child����I was able to please my hubby in the kitchen. ������������������������I love him and now he loves my potatoes. Mahalo nui!����

  • Gordon: ” I like using waxy potatoes, It’s better”

    This guy: ” Don’t use waxy potatoes, it really doesn’t work that well.”

    Me: ” Delicious.”

  • i know it’s probably a stupid question: i have a raw beet in my fridge, to do this recipe, i shall steam it first i guess? Could I grate it raw like the sweet potato? The only way i cook beet is in Borsh soup, i’m not a big fan of this veggie to be honest… And i’d like to try something new!

  • Firstly I love your channel.. canI suggest something please.. For future recipes can you post a list of ingredients in the comments:)

  • Fab video! The kitchen looks insanely good, amazing what you have done with the space. Could you try some quick and easy lunch dishes to take to work? It’s the worst part of my diet and I’m forever looking for inspiration! Watching from the UK

  • I love ur new kitchen studio, very rustic! I definitely want to make this dish for myself n my dad since we both have to watch our carb n refined sugar intakes. I would love to see more breakfast dishes n ideas. Sending u love from Cali (LA).

  • I just watched your video and made homemade hashbrowns for the first time. They turned out amazing! Thank you for your clear instructions. I’ve always been intimidated by making homemade shredded hashbrowns but your instructions were really simple to follow and the result was delicious!

  • Love your videos! I originally found your channel from your street sushi video. I’ve been on a bit of an Ethiopian kick lately and would love to see a video on that:) Happy New year from Ontario Canada! Also: The new set looks great! I only wish my kitchen was as spacious!

  • omg i wasnt expecting much when i clicked on this video but this looks delicious..im going to try it at the nursing home i work for.

  • Hi, I am from Costa Rica. This year I am going to make more of your healthy recipes since I am going to have more free time, thanks for your videos!

  • It was looking great until you spoiled it with an egg. How can you still support the egg industry with clear conscience? http://www.youtube.com/watch?v=ju7-n7wygP0&t=2m30s

  • It’s looks wonderful not a fan of beet my grandmother tried several time to sneek it as a kid can do it. but I thibk I can do this with out it. looks nice. love the studio..cheers from the states.

  • I just completely adore you!
    Not only your recipes always work and are delicious, but you also sound so nice and are so funny!
    I’m always excited to see the new videos you post! Thank you!

  • Really enjoying the videos, I’ve attempted a couple of your breakfast dishes, is there anything you’d substitute avocado with (I’ve tried it, seasoned it and just can’t get away with the taste)

  • New kitchen is fabulous. This recipe is great and will be on the menu soon. Will use flaxseed for egg in patty.
    Would love to see the neon sign more visible. It is hard to make out on camera.
    Coming from Illinois in USA ���� So happy to have you on my list of videos to watch. Keep up the good work.

  • Love the kitchen and this recipe!

    You could pre salt the beetroot and sweet potato mix, leave it for 20 mins so it draws out a lot of the moisture but the rosti’s looked like they stayed together anyways:)

  • Hi, I am from Costa Rica. This year I am going to make more of your healthy recipes since I am going to have more free time, thanks for your videos!

  • yeah… i’m going to stay n eat cup n noodles mine hash brown got burnt very much had to put a lot ketchup, even a lot ketchup can’t fix this though

  • Great set up!!!! Recipe looks delicious!! Damn!! Now I’m so bummed that over here in Italy sweet potatoes are really hard to find!!! ����

  • Hello friends covid 19 cure idea
    ..Please try friends.indian,termaric one piece termaric full heat now deep smell again again…Please try this

  • Just used your techniques and made the best hash browns I ever had in life. Even my super particular palate husband said they were amazing. Till date that never happened in our house. Bless you my child����I was able to please my hubby in the kitchen. ������������������������I love him and now he loves my potatoes. Mahalo nui!����

  • I just watched your video and made homemade hashbrowns for the first time. They turned out amazing! Thank you for your clear instructions. I’ve always been intimidated by making homemade shredded hashbrowns but your instructions were really simple to follow and the result was delicious!

  • I watched this, went into my kitchen and made hashbrowns, an omelet and two pieces of toast. I had no idea this is how hashbrowns are made. Lots of oil and butter though.

  • i tried peeling my potato and i just had a small part left to peel and the potato slid out of my hand and into the trash can ��‍♀️ it was probably bc i only had small potatoes but it was still annoying asf

  • Thank you so much we all love it thank you very much is very healthy and very delicious well as well comes up if you like guys and subscribe if you are new

  • Am I the only one who like my bacon to be super “fatey crispy” melt in my mouth bacon??? In between a scrambled egg, and cheese with a slightly toasted bread with Mayo, lettuce and Tomato sandwich? This to me is the ultimate sandwich. Yummmm

  • Being Australian, I love beetroot. You’ve used my favourite ingredients in this video. It looks delicious! Our Januarys are hot hot hot, so nice cold salads and anything cold is great lol I can give this one a try on the weekends when I have more time. Love sweet potato and advocado too. The studio kitchen is really fab X

  • I watched this, went into my kitchen and made hashbrowns, an omelet and two pieces of toast. I had no idea this is how hashbrowns are made. Lots of oil and butter though.

  • I added too much oil and it kind of overflowed…
    Edit: UpdateIt looks really good though! I am serving it to my dad bc it’s Father’s Day…

  • If you gonna pretend to be a chef at least dress appropriately, anyone who dresses like that in the kitchen already tells me everything i need to know about your cooking skills ��

  • yeah… i’m going to stay n eat cup n noodles mine hash brown got burnt very much had to put a lot ketchup, even a lot ketchup can’t fix this though

  • Thank you so much we all love it thank you very much is very healthy and very delicious well as well comes up if you like guys and subscribe if you are new

  • These are absolutely fabulous!! Being tired of countless attempts at hash downs, we simply went to You Tube. We just finished eating PERFECT HASHBROWNS! And…. my husband made them!  
    It’s actually easy because you have control over your potatoes…..they stay white! Each step creates the perfect outcome. Thank you…..thank you…..thank you!

  • I’ve been making this dish for a few weeks now. I make the hash and store it in the fridge and have it with an egg for breakfast throughout the week. I’m addicted! So yummy!

  • Liesl, this is a super dish! Great balance of flavours and super nutritious ingredients!
    In Spain It´s so difficult to find kale in the supermarkets, what could i use instead of it! Spinach?

    Have a lovely week,

    Your friend from Spain,

    Patricia.

  • This is perfect! I was thinking about how to use up my sweet potatoes and this kale that I have in my fridge. I was gonna make soup out of it, but this is so much better:)

  • this is definitely going in my belly come tomorrow morning…gotta love a great hearty and tasty breakfast…tnx…more breakfast recipes plzzz

  • Okay so I did the exact opposite of what you suggest and they came out perfect low heat no rinsing bacon oil with butter and they come up perfect

  • i was shocked that i got it first try!! thank you for this video and the very clear and direct instructions!! they were absolutely delicious. my boyfriend loved them too❤️

  • This is perfect! I was thinking about how to use up my sweet potatoes and this kale that I have in my fridge. I was gonna make soup out of it, but this is so much better:)

  • Firstly I love your channel.. canI suggest something please.. For future recipes can you post a list of ingredients in the comments:)

  • Shoulda gone with a burgundy place mat, complementary to the green in the dish. To Mathieu Riesling, I spun my colander 3 times, do not try that. It summoned Cenobites.

  • I added too much oil and it kind of overflowed…
    Edit: UpdateIt looks really good though! I am serving it to my dad bc it’s Father’s Day…

  • These are absolutely fabulous!! Being tired of countless attempts at hash downs, we simply went to You Tube. We just finished eating PERFECT HASHBROWNS! And…. my husband made them!  
    It’s actually easy because you have control over your potatoes…..they stay white! Each step creates the perfect outcome. Thank you…..thank you…..thank you!

  • Really enjoying the videos, I’ve attempted a couple of your breakfast dishes, is there anything you’d substitute avocado with (I’ve tried it, seasoned it and just can’t get away with the taste)

  • It was looking great until you spoiled it with an egg. How can you still support the egg industry with clear conscience? http://www.youtube.com/watch?v=ju7-n7wygP0&t=2m30s

  • I use either kale or chard as my breakfast greens. [Saute diced onion, mushrooms, toss in chopped greens with a splash of water and some nutmeg and cinnamon and steam a bit. I like the eggs on the side.]

  • Too much work for a restaurant order. We boiled our potatoes first. Then peeled and grated them with a box grater into a huge tray and kept them in the fridge. When needed, you take them straight from the fridge to the flat grill. Used salt and butter to season and grilled till golden brown. Doesn’t take long since potatoes are already cooked. Just browning them till crisp. Thats the way we did it in the restaurant. Same results, less prep work.

  • Wow, what a colorful meal. Love the brightness from the beetroot. Definitely a healthy one. First video in the new kitchen…loving the setup. I would love to see a healthy pasta dish:) Thank you as always.

  • Okay so I did the exact opposite of what you suggest and they came out perfect low heat no rinsing bacon oil with butter and they come up perfect

  • Fantastic! I took a bag of frozen hash browns and drained them in a colandar and thawed them out. Then I dried them on paper towel and cooked them just like the video. They turned out perfect, so easy:-)

  • Wow, what a colorful meal. Love the brightness from the beetroot. Definitely a healthy one. First video in the new kitchen…loving the setup. I would love to see a healthy pasta dish:) Thank you as always.

  • Chef John, you are the war, let’s make it atomic,
    for the way to my heart, which in a man is by his stomic.
    I grew up with hash browns and eggs, Cayenne? No but tabasco,
    But with your recipes all pinches include it so let’s go
    And as always, Enjoy.

  • Wow!!! Chef John you came in pretty early on this video with “You are after all…” �� now I feel cheated out of the suspense of waiting for it…
    Ih well I’ll just have to watch another video. ��

  • I am in love with Chef John of Food Wishes…I think he learned a way to hypnotize those of us watching using a voice coach! I am completely entranced…hypnotized….ahhhhhh. I can watch and listen to his cooking forever and be completely and thoroughly happy, very hypnotized..lots and lots of belly laughs. Gotta LISTEN and pay attention to this wonderful man…the stuff he says is flat out hilarious! Way way too funny. Can not forget what he does to cook stuff.

  • I don’t have kale handy, but I bet the spinach we keep around for our salads would be close enough for breakfast. This is going on my “gotta try it” list.

  • This is also great with a diced up ham steak, if you’re not into bacon or pancetta. You don’t get a ton of rendered fat, if any at all, but I find ham to be a lot less scary to work with, not to mention slightly healthier.

  • Hello from New York City. Happy New Year! Love, love the kitchen. Sorry to miss some videos, but I’m on a marathon now. Reason why…. I postponed for February my “beach body 2017” diet �� You are one of my favorite chefs, so, here I am. Good video and recipe choice! Love your style of presentation. Good luck in the new year. Keep the good work!!!

  • i tried peeling my potato and i just had a small part left to peel and the potato slid out of my hand and into the trash can ��‍♀️ it was probably bc i only had small potatoes but it was still annoying asf

  • Would it work to add the kale much earlier to fry it, rather than just wilting it? When would be the right time as not to overdo it?

  • I just made this. It’s excellent. Make sure to cut the potatoes small enough and don’t put too much in the pan, or eventually they start sticking and get mushy.

  • Definitely going to try this out, looks delicious and simple! Love the kitchen as well, nicely done Sir. Greetings from South Africa!

  • New kitchen is fabulous. This recipe is great and will be on the menu soon. Will use flaxseed for egg in patty.
    Would love to see the neon sign more visible. It is hard to make out on camera.
    Coming from Illinois in USA ���� So happy to have you on my list of videos to watch. Keep up the good work.

  • I really really want to try this, it looks so good! But maybe not for breakfast (here in France we prefer sweet things for breakfast), for lunch I think it could be great:)

  • Hello from New York City. Happy New Year! Love, love the kitchen. Sorry to miss some videos, but I’m on a marathon now. Reason why…. I postponed for February my “beach body 2017” diet �� You are one of my favorite chefs, so, here I am. Good video and recipe choice! Love your style of presentation. Good luck in the new year. Keep the good work!!!

  • Hi from New York City! This looks delicious! I’m not the hugest fan of beets but I would definitely give this a try since it’s mixed in with the sweet potato ��

  • Gordon: ” I like using waxy potatoes, It’s better”

    This guy: ” Don’t use waxy potatoes, it really doesn’t work that well.”

    Me: ” Delicious.”

  • Looooooove the new kitchen! It looks so delicious…. and the breakfast looks sumptuous as well. Love the color scheme of it all. Are you getting a sink?

  • i was shocked that i got it first try!! thank you for this video and the very clear and direct instructions!! they were absolutely delicious. my boyfriend loved them too❤️

  • Love the kitchen and this recipe!

    You could pre salt the beetroot and sweet potato mix, leave it for 20 mins so it draws out a lot of the moisture but the rosti’s looked like they stayed together anyways:)

  • Being Australian, I love beetroot. You’ve used my favourite ingredients in this video. It looks delicious! Our Januarys are hot hot hot, so nice cold salads and anything cold is great lol I can give this one a try on the weekends when I have more time. Love sweet potato and advocado too. The studio kitchen is really fab X

  • Great set up!!!! Recipe looks delicious!! Damn!! Now I’m so bummed that over here in Italy sweet potatoes are really hard to find!!! ����

  • i know it’s probably a stupid question: i have a raw beet in my fridge, to do this recipe, i shall steam it first i guess? Could I grate it raw like the sweet potato? The only way i cook beet is in Borsh soup, i’m not a big fan of this veggie to be honest… And i’d like to try something new!

  • this look delish and Liesl always has great recipe, but since I dont live in the US I can never find sweet potatos on the market, I have searched it everywhere, can I substitute with regular potatos? 

  • omg i wasnt expecting much when i clicked on this video but this looks delicious..im going to try it at the nursing home i work for.

  • I love ur new kitchen studio, very rustic! I definitely want to make this dish for myself n my dad since we both have to watch our carb n refined sugar intakes. I would love to see more breakfast dishes n ideas. Sending u love from Cali (LA).

  • I really really want to try this, it looks so good! But maybe not for breakfast (here in France we prefer sweet things for breakfast), for lunch I think it could be great:)

  • Love your videos! I originally found your channel from your street sushi video. I’ve been on a bit of an Ethiopian kick lately and would love to see a video on that:) Happy New year from Ontario Canada! Also: The new set looks great! I only wish my kitchen was as spacious!

  • Holy Moly, I was literally salivating the whole way through that vid! �� ���� Can’t wait to make that little baby. Nice to see the new Kitchen officially christened too. ������

  • Hi from New York City! This looks delicious! I’m not the hugest fan of beets but I would definitely give this a try since it’s mixed in with the sweet potato ��

  • you eggs were burnt and the bacon looked microwaved and overcooked as well. many ways to make hash browns golden brown without all that oil and butter. i am guessing you didn’t go to cooking school.

  • It’s looks wonderful not a fan of beet my grandmother tried several time to sneek it as a kid can do it. but I thibk I can do this with out it. looks nice. love the studio..cheers from the states.

  • Hello friends covid 19 cure idea
    ..Please try friends.indian,termaric one piece termaric full heat now deep smell again again…Please try this

  • Wow I don’t know where to start! �� the studio is stunning, and maybe it’s just me but the camerawork seems to be an improvement as well! Your videos have always looked great but even moreso now. And as for the recipe…�� going to give it a try next week!

  • Fab video! The kitchen looks insanely good, amazing what you have done with the space. Could you try some quick and easy lunch dishes to take to work? It’s the worst part of my diet and I’m forever looking for inspiration! Watching from the UK

  • Too much work for a restaurant order. We boiled our potatoes first. Then peeled and grated them with a box grater into a huge tray and kept them in the fridge. When needed, you take them straight from the fridge to the flat grill. Used salt and butter to season and grilled till golden brown. Doesn’t take long since potatoes are already cooked. Just browning them till crisp. Thats the way we did it in the restaurant. Same results, less prep work.

  • Holy Moly, I was literally salivating the whole way through that vid! �� ���� Can’t wait to make that little baby. Nice to see the new Kitchen officially christened too. ������

  • I’ve been making this dish for a few weeks now. I make the hash and store it in the fridge and have it with an egg for breakfast throughout the week. I’m addicted! So yummy!

  • this is definitely going in my belly come tomorrow morning…gotta love a great hearty and tasty breakfast…tnx…more breakfast recipes plzzz

  • you eggs were burnt and the bacon looked microwaved and overcooked as well. many ways to make hash browns golden brown without all that oil and butter. i am guessing you didn’t go to cooking school.

  • this look delish and Liesl always has great recipe, but since I dont live in the US I can never find sweet potatos on the market, I have searched it everywhere, can I substitute with regular potatos?