Last night was the October meetup of the cooking group (find out more about our group here!), and this month’s theme was Breakfast for Dinner.
The hubby and I were the hosts, which meant that we had the main course. I was a little torn on what to make…there’s always the old standard quiche/strata mash-ups with veggies and stuff, but it wasn’t exactly new territory for me. Crepes seemed too fussy, making a big chunk of meat was out (since the hubby and I are cutting it out of our diets), and all then there was the whole gluten-free restrictions – I could find carbs to sub in, but it all seemed like more than I wanted to get into.
So I narrowed it down by figuring out what sounded good to me: I knew I wanted to use eggs, I wanted it to be vegetarian and filling, and I wanted it to be pretty easy to put together at serving time so that I could actually enjoy having people over. Combine all that with my love of big Mexican flavors, and this is where I ended up – a southwest flavored veggie hash blending yellow and sweet potato, a hollandaise with smoky adobo chilis, and eggs baked right on top. Continue reading Southwest Hash with Baked Eggs and Spicy Chipotle Hollandaise