For breakfast or dinner, this colorful sweet potato chickpea hash is a cozy bit served over buttery popovers.
Our family spent a week in Maine this past summer and while most of our time was spent in South Portland, we did manage to squeeze in a quick trip Acadia National Park for a bit of hiking, wild blueberry picking, and of course popovers and jam at the historic Jordan Pond House. Although we bake popovers often at home, nothing quite beats relishing one while overlooking a field of wild blueberries and a New England pond surrounded by lush mountains. (There was plenty of tiresome squabbling on that particular afternoon as well- just you know our trip was not completely idyllic and peaceful. Oy.)
Still, it’s good to reminisce about our summer adventures by bringing out our popover pan, and I thought I’d give them a savory spin as we transition ourselves into the autumn season. I made my usual einkorn popovers and filled them with a thyme-scented sweet potato and chickpea hash. I added some diced apple for a bit of tart sweetness, and some chopped bell peppers and red onion for color. It’s a type of meal that’s fitting for a lazy weekend morning at home but also makes a hearty dinner as well.Print
Emily is a self-taught cook and photographer with a passion for creating beautiful and wholesome food for the family. Her focus is mostly on whole grains, fresh and seasonal produce, and naturally raised meats. When she's not in the kitchen, she loves playing music and spending time with her husband and two children.