Brunch Recipe: Strawberry Crumble French Toast and Savory Sweet Potato & Dill Hash

Every once in a while, I get a last minute hankering to host brunch.  Why brunch?  Well, because it’s a meal that combines sweet, savory and champagne…all before 5 pm.  I also like cooking in the morning.  There’s no pressure to wear actual clothing and copious amounts of coffee consumption is smiled upon.

Brunch is also about options.  I like to serve the below french toast and hash with an egg and cheddar soufflé and fresh berry salad so there’s something for everyone and it’s all low-maintenance, make-ahead food.

You could also top the hash with some poached eggs.

Or throw some sausage or bacon into it.

Or trade the dill for basil.

Or swap the strawberries for bananas or blueberries.

Take a walk on the wild side, friends.  Let it all hang out.

So this weekend, crank up a nice nostalgic record (might I suggest Steely Dan Can’t Buy a Thrill or Stevie Wonder Innervisions ?) pour yourself a Bloody Mary, invite over some friends and get cooking.  Bring it on, Sunday morning.

Strawberry Crumble French Toast

Toast

1 loaf french or Challah Bread

6 eggs

1/4 c. whipping cream

1 1/2 c. milk

1/2 c. sugar

1 tsp. vanilla

1/2 tsp. cinnamon

1 quart strawberries (hulled and thinly sliced)

Topping 

1/2 c. brown sugar

1/2 c. flour

1/2 stick salted butter

Cut bread into large cubes and place in a greased baking dish.  Whisk eggs, milk, cream, sugar, vanilla and cinnamon.  Pour mixture over bread cubes, cover and refrigerate for 1 hour (or even overnight!)

Combine sugar, flour and butter for crumble, cutting butter into the dry ingredients with a fork or your fingers.  Ready to bake?  Preheat oven to 350, sprinkle strawberries and crumble over the soaked bread and bake for 40 minutes or until the top is nice and brown.  Serves 6-8.

Savory Sweet Potato & Dill Hash

4 large sweet potatoes, peeled and chopped

1 and 1/2 large onions, peeled and chopped

3 garlic cloves, chopped

1/2 tsp. Adobo seasoning

Coconut Oil

1 bunch dill, chopped

1 bunch parsley, chopped

Dash cayenne pepper

Sea salt/black pepper, to taste

Heat 1-2 tablespoons coconut oil on medium in large, cast iron skillet or dutch oven.  Add potatoes and onions.  Season with Adobo, sea salt and black pepper.  Cover for 5-7 minutes to soften potatoes.  Uncover and add garlic, turning veggies over to brown.  Continue to flip every 3-4 minutes until veggies develop a dark, caramelized crust and are soft.  Finish with parsley and dill.  Serves 8-10.