Friday morning is the worst morning of the week.  Waking up at 3:30 or 4:30 Monday is rough, but at least I'm not hungry.  I'm always painfully starving on Fridays because I never eat dinner on Thursday.  When you go home straight from the airport, and don't get to the front door until 10pm, what are you supposed to do?

Now that I'm hungry and have kitchen access again, I need to figure out what to make.  Something big and awesome.  Whatever it is, pork will make it better, but I should really start working on my veg cred again.  I've become too reliant on certain animals and cuisines.  Haven't had a sweet potato hash in awhile, so I go to the store with that in mind, and will figure out the rest there.

Pound of these for $1.50? Must be the season.The first thing I see is a variety pack [pound] of tomatoes for a buck fifty.  Not sure how they'll fit, but they'll be good somehow, and that's what matters.  Going by the peppers I pick up a poblano, because I know it pairs well with the sweet potato.  I spy a yellow squash, which I buy solely on color contrast, to mix with the sweet potato.  The final feet of the aisle involves greens, and I immediately eyeball the cilantro.  I recall seeing an avocado in the fridge, and something about a cuisine dependency?  The last part is fuzzy so I pick up the cilantro and go straight to the fridge aisle.  Eggs, queso fresco, done.

First thing I do when I get home is par boil the sweet potatoes for the hash.  Don't want them near the same done-ness as for a mash, but enough to jumpstart the cooking process.  While the sweet potatoes are on the burner, I prepare the other ingredients.  There are some pumpkin seeds in the pantry, so I set those in a foil boat in the toaster oven for 8 minutes at 350 Dg.  Then start dicing the rest of the produce.

After about 5 minutes, I pull the sweet potatoes out and dice them.  They're only partially cooked, so handling them isn't difficult.  Into a frying pan with oil and butter goes the diced sweet potato, yellow squash, poblano, and shallot from the pantry.  The tomatoes go in last, because I just want to blister the skin enough so they pop.  After a few minutes, I begin my fried egg. 

I start with oil in a pan on medium heat.  Once the pan is warm, I crack the egg in.  From here, there are two ways to execute this perfectly.  The first is to cook until slightly firm, then remove from the heat, and cover to finish cooking the egg white on top.  What I like to do, is baste the egg in oil or butter as it cooks.  Tilt the pan so the lipid gathers, then spoon it over the top.  Over and over for several minutes, and there will lie the perfectly cooked, runny egg.

The plate starts with a bed of sweet potato hash, topped with a fanned out avocado, runny egg, crumbled queso fresco, toasted pumpkin seeds, and finished with a squeeze of lime juice.  Even though the squash was bought purely for color, the flavor and texture matches the sweet potato really well; the avocado offers something fatty and creamy; the yolk spills sunshine into everything; the seeds  toasted and crunchy; then the cool queso fresco offers another contrast in texture and temperature.  The lime juice helps the dish out since I didn't add any salt (oops), and hot sauce, if desired, goes wonderful as well.

Super Awesome [Friday] Breakfast.

The photo shoot was a bit rough, but I was lucky to get some help from a friend.  Oddly enough, when I dumped the rest of the hash onto a larger plate, converted the other half of avocado into guacamole, covered in queso fresco and hot sauce, I enjoyed the dish much more visually and flavor-wise.  Any comments towards improving the trainwreck are appreciated.