Matt & BeaU

We're based in New Orleans and we cover healthy recipes, travel tips, men's fashion, interior design, and anything else our little gay hearts fall in love with.

Fully Loaded Mixed Potato Hash

Fully Loaded Mixed Potato Hash


We've done some really truly messed up stuff to sweet potatoes over here, and I guess I can't speak for Beau but I'm not really sorry about it? Like what is up with these cupcakes? Also this harvest ice cream? Like that stuff is kinda effed up. I'd apologize, but I'm just not sorry. At. All.

cue quick story time

I kind of have a history of doing terrible things and not being sorry about them though. When I was like four years old, I had an imaginary friend named Derek who was 100% just the character Derek from Barney & Friends (I guess I wasn't too imaginative on my own?). Derek wanted cookies. So what happened is my mother started baking some and then got a phone call that she took to the next room over. But Derek wanted cookies now and also Derek liked his cookies kind of a little bit raw, so with my mother occupied, I took a chance and gave my baking career a jump start, opened that oven and reached in to grab a cookie and burned the hell out of my wrist.

My mom was super quick to come soothe the burn but after that she was understandably livid, like "what the actual f, you're four years old, literally never touch an oven." But I didn't understand because I'd already learned at a very young age how to convince myself and others (even imaginary others) that I could do no wrong. It wasn't my fault, and I wasn't sorry. Derek wanted the cookies, I was just getting them for him because he told me to. My mom told me much later that my stance was so firm that she started to believe, if only for a second, that Derek was the ghost of a dead little boy who was trying to make me lock myself in the oven. Honestly that might have been less disturbing than this awful truth I'm sharing about myself.

end story time

So no, I'm not sorry for doing all this BS to sweet potatoes. It's literally not my fault that you can apparently do anything the hell you want to sweet potatoes and they're always amazing, because sweet potatoes are clearly the earth's most blessed children. They're like Mother Nature's gentle way of telling me, "Yas queen. You slay."

So I took some sweet potatoes and mixed them with some plain Jane delicious russet potatoes and turned them into everyone's favorite Instagram topic, brunch. And then just now I did the other super-tired thing where you refer to brunch as annoyingly ubiquitous on instagram. Welp! She's got cheese, she's got cumin, she's got sour cream, she's got green onion, and hell YES has she got bacon marmalade. It's kind of like a loaded baked potato to the brunchth degree.

And in perfect time because this Sunday, Beau and I are leaving for Idaho! We literally know nothing about Idaho besides potatoes are a thing there and rumor has it we'll see a harvest(?!) and a chocolate store(?!) and hang out with good blog friends Molly and Nik!!! Yay! Ok, love you all, enjoy this recipe!



Fully Loaded Mixed Potato Hash

prep time: 15 minutes // cook time: 45 minutes // serves: 3 - 4

  • 2 medium sweet potatoes
  • 2 russet potatoes
  • 2 tablespoons olive oil
  • 1 large clove of garlic, minced
  • 3 leaves sage, chopped
  • 1 teaspoon cumin
  • Salt & Pepper to taste

Toppings! (Get cray with it if u want!)

  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 3 - 4 slices cooked bacon, crumbled (or, do like us and dollop 1/3 cup bacon marmalade around the tray!)
  • 2 green onions or chives, thinly sliced
  • 3 soft-boiled eggs (for brunch potatoes!)
  1. Preheat your oven to 450 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the olive oil, minced garlic, cumin, and sage. Set aside.
  3. Cut each potato in half length wise, and then cut each half into cross sections about 1/2" thick, then cut each cross section in half down the middle to create little triangles. Toss the chopped potatoes into the olive oil mixture with a good sprinkling of salt and pepper.
  4. Pour the potatoes onto your prepared sheet and roast in the oven for 30 - 40 minutes.
  5. Once the potatoes are done, form a little even pile on your serving dish or tray and top with dollops of sour cream, shredded cheese, soft boiled eggs, bacon or bacon marmalade, and chives! 
  6. Serve immediately while warm!

Idaho Wine Country!

Idaho Wine Country!

October's Giveaway!

October's Giveaway!

0