Apparently I cook and write about breakfast/brunch quite often! So often, in fact, that one of my friends, Diana, suggested I dedicate the whole blog to breakfast only…Boring!  But in all seriousness, I love breakfast.  I especially love breakfast on the weekend, when breakfast doesn’t start until at least 10 am, and can be enjoyed leisurely in the company of someone special, with mood music coming from Pandora.
Last weekend, I decided that breakfast must include Champagne!  And so with a chilled bottle of Champagne in the refrigerator (alright, let’s be honest – it was a bottle of sparkling wine, but let a girl dream a little, ok?) I began chopping sweet potatoes, bell pepper, and onion and heating up a cast iron skillet in the oven.  Cracked eggs and toasted bread followed.  
Sadly, I was once again reminded that I turn into a useless ball of tired after a single mimosa, and spent the rest of the day in dire desire of a nap.  I did manage to pull myself together after a 90-minute nap to visit my parents and wash and fold 2 loads of laundry. Yay me!  I am Super Woman, hear me roar.
Roasted Sweet Potato, Bell Pepper and Red Onion Breakfast Hash

Ingredients

1 large sweet potato, scrubbed and diced (1/3-1/2 inch)
1 red bell pepper, seeded and chopped (1 inch)
1 medium red onion, chopped (1 inch)
1 tablespoon coconut palm sugar
2 teaspoons sweet paprika
salt and pepper to taste
1 tablespoon olive oil
Directions

1.  Preheat oven to 450 degrees.  Place a large cast iron skillet inside the oven.
2.  Mix sweet potato, bell pepper, and red onion in a bowl.
3.  Add sugar, paprika, and salt and pepper to taste.

4.  Drizzle olive oil and gently toss to coat all ingredients evenly.

5.  Transfer vegetables to a hot cast iron skillet.
6.  Roast vegetables for 30-40 minutes, stirring halfway through.
7.  Serve Roasted Sweet Potato, Bell Pepper and Red Onion Breakfast Hash with a sunny side up egg, toasted bread, and a glass of mimosa.
When it comes to mixing up your mimosa, you are your own bartender!  I prefer orange juice without pulp.  Freshly squeezed is truly the best.  I compose my mimosa of 50% juice and 50% champagne.  Feel free to discover your own ideal proportion.  As you can tell, my breakfast partner chose 0% juice and 100% champagne.
Salute!
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