One of my favorite breakfast dishes you can find in Milwaukee is the "Sweet Potato Noshers" plate at Cafe Hollander. I was so impressed with this dish that I had to remake it myself! The official description of the dish is "garlic shallot roasted sweet potatoes, poblano peppers, pickled pearl onions, Hook's 3-year aged cheddar, High Speed Wit beer cheese sauce, Sriracha roasted cashews, sunny side up egg." Ryan and I made some switcheroos, and we think it turned out great! Here was our inspiration:
First, we cut three large sweet potatoes into wedges. In batches, we laid them on a plate, poked holes in them with a fork, covered with a damp paper towel, and microwaved them for 5 minutes to soften them up. This was to prevent them from being under cooked. The only fault with the original dish is that a couple of the potato wedges were too crunchy.
Next, we made a cheese sauce out of butter, milk, and shredded Pepper Jack cheese. We decided to use Pepper Jack instead of beer cheese sauce because I couldn't find any beer cheese at the grocery store. We added additional milk as needed and stirred frequently.
We then used a large fry pan to brown a chopped shallot with a hunk of minced garlic and oil.
After the shallot had wilted and become fragrant, we added the microwave-softened sweet potatoes in batches and pan-fried them until their edges were crispy.
After the first batch of sweet potato wedges was cooked, we arranged them in a circular formation on a large plate. We also chopped our jalapeno garnishes during this time.
Once the second batch of sweet potatoes was in the fry pan, we started our sunny side-up eggs in a smaller pan to the side. I do not like uncooked egg white, so we put them on low and long so the whites would cook as fully as possible without completely solidifying the yolks.
After arranging the final batch of sweet potato wedges on the plate, we dumped the crispy shallot pieces over the top of the small mountain.
Second-to-last, we smothered them. We poured the Pepper Jack sauce over the top first, then followed it with sprinkles of aged cheddar. We then added lots of pickled cocktail onions, Sriracha roasted sunflower seeds (instead of cashews), and sliced jalapeno pepper (instead of poblano). We tried to distribute them evenly.
Last but not least, we added our sunny side-up eggs! This was a treat to finally dig into!
Here is a side-by-side comparison of the two dishes. While Cafe Hollander's does look a little bit prettier and was definitely photographed in better lighting, I actually preferred our homemade version of the dish! Ryan and I have made this meal a couple times now and it has gone well on both occasions! Give this a try the next time you make brunch (or dinner) at home!
Ingredients: 3 sweet potatoes, minced garlic, 1 shallot, cheese sauce (bought or homemade), shredded cheddar cheese, cocktail onions, spicy nuts, jalapenos, and eggs.
Instructions: Peel and wedge the sweet potatoes. Roast or fry potatoes with the chopped shallot. Prepare or heat cheese sauce. Prepare the eggs and slice the jalapeno. Arrange potato wedges on plate, smoother with cheese sauce and remaining toppings. Lastly, crown with eggs.
Hi my name is Emilee and these are my adventures as a young adult living in Milwaukee. Here I will share my experiences as I navigate through college. Thanks for stopping by!