Recipe: Cajun Breakfast Chips & Eggs

Who misses hash browns and potato chips and french fries?!?!?!  THIS GIRL.  Well… I use to.  Then, I spent an entire day with a mandoline, several sweet potatoes and a butternut squash. The end result? I no longer miss any of the above because I have this recipe.  They go well with chili or soup, roast meat, grilled steak, topped with dijon mustard and hot sauce, or (as the recipe below shoes) with scrambled eggs. This recipe is shockingly simple, particularly if you’re lucky enough to have El Gaucho’s Wicked Spice lying around your house.  If you don’t (and I SWEAR this isn’t a shameless plug to support my night job), you should consider picking it up.  It’s pricey, but will last you for-ev-er.  And ever.

Note: these chips keep really well for about a week in the fridge… if you can keep yourself from eating all of them at once, that is.

Cajun Breakfast Chips & Eggs

1 medium-sized sweet potato, peel and sliced very thin.
1 Tbsp. extra-virgin olive oil
2-3 Tbsp. cajun seasoning blend (recipe below)
2 eggs

1. Preheat your oven to 450 degrees.

2. In a large bowl, toss the chips with olive oil and as much (or as little) cajun seasoning as you’d like.

3. Spread the chips into a single layer onto a baking sheet that has been lined with parchment paper.  Try to make sure they are evenly distributed and not touching, otherwise they will end up mushy.  Bake for 15 minutes.  Remove from oven, flip over, and return to bake for another 10-15 minutes (be sure to check on them occasionally).  Set aside to cool.

4. While chips are cooling, cook your eggs as you’d like to have them for breakfast.  For scrambled eggs, I heat a skillet over medium heat before adding a bit of olive oil to the pan.  I beat both eggs in a bowl, adding a dash of salt and pepper as well as a bit of coconut milk (to ramp up fluffyness).  Next, I pour the eggs into the skillet and cook, stirring occasionally, until the eggs are soft-scrambled.

Cajun Seasoning Blend
1 Tbsp. cayenne pepper
1 Tbsp. black pepper
1/2 Tbsp. kosher salt
1/2 Tbsp. crushed red-pepper
1 Tbsp. whole dried thyme
1 Tbsp. dried crushed rosemary
1 Tbsp. dried oregano

1. Mix ingredients together well and store in an airtight container.

Prep time: 5 minutes
Total time: 35-40 minutes
Serves: 1-2 people


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