zero degrees and even though i’m watching the world frost, buckle, and harden beneath the command of any icy grip, a curious position is taking place. beyond the equinox the days are slowly and patiently lengthening. there is an extension of intent and light. our tongues are numb before we can comment to one another in expletives how we really feel about the windchill. our hands (and hearts) fumble for the inner comfort of a pocket closer to our breast or thighs. our breath is a visible exertion of our glacial lungs, but the days are slowly growing.
& with the growing days comes the growth of another year. there have been moments in the past week where i’ve needed to remind myself that it’s january. i see winter, spring, summer, and autumn. my dog sees icicles, muddy paws, cold rivers, and musty leaves. my neighbor sees tax season, valentine’s day, this shit is hot, and this shit is cold. sometimes when i think about food i feel like i’m dreaming. sometimes when i think about food i am dreaming. juxtaposition in my mind is born out of sheer eccentricities. reminding myself it’s january.
- 2 lb white skinned sweet potatoes (about 4)
- 3 tsp vegetable oil + 2 tsp vegetable oil
- 1 small head of napa cabbage, shredded
- 1 / 2 large daikon radish, shredded
- 1 bunch of scallions, green and white parts chopped
- 2 medium carrots, shredded
- 1 / 4 cup grapeseed oil
- juice of 1 lime
- 2 tsp wasabi powder
- 2 tsp tamari
- 1 tsp mirin
- sesame seed
- cilantro
- peel and shred sweet potatoes. place shreds in a colander and rinse beneath cold water until it runs clear. squeeze shreds to remove all excess moisture (you want them very dry).
- in a large non-stick pan heat the first part of the vegetable oil over medium-high heat. add sweet potato, fan out, and press lightly on top. cook sweet potatoes slowly and undisturbed, until browned on bottom and sides, about 10-15 minutes. flip sweet potatoes, add remaining oil if needed, and cook to brown opposite side.
- in a large bowl combine cabbage, radish, scallion, and carrot. in a medium bowl whisk together grapeseed oil, lime juice, wasabi powder, tamari and mirin. taste and adjust seasonings accordingly. dress coleslaw and serve with sweet potato hashbrowns. garnish with sesame seed and cilantro.
This looks like the perfect cold weather meal- i can imagine the wasabi and warming up those potatoes beautifully. I can’t believe we are in January- sending you love in this new year xx
Love to yours as well, Liora and thank you! I always seem to gravitate my sweet potatoes to savory or spicy applications – I just love the combination. ♥
I almost forgot it was tax season, haha! These sweet potato hashbrowns make me want to go for brunch right now, even though it’s 5:30pm and I should be thinking more alone the lines of dinner. The wasabi coleslaw sounds so invigorating! Happy new year, lovely lady! <3
Happy New Year, and thank you Genevieve! I love brunch and breakfast later on in the day – there’s just something about breakfast food that flirts with and revives me. It’s always fun to twist it up a bit. ♥
Danielle, so thrilled to have found your blog. I may spend a few hours here browsing!
These hash browns are genius! I love all of those complex flavors of sweet, spicy, salty and tangy. Happy New Year and looking forward to seeing more of your blog!
Caroline, thank you so incredibly much, and for the visit – so happy to have you. Happy New Year – it’s brilliant to be able to connect on the whim of good food and happy hearts. ♥
It’s soooo cold out. I debated for hours this morning to go or not to go on that morning walk. I did not go. Once I opened the door, I tucked back in and grabbed my fleece socks and got settled by the fire. My mouth is watering. Completely in love with the flavors you’ve assembled here, Danielle! I would devour this all on my own. Delicious my dear. Happy New Year
Thank you Traci and a beautiful New Year to you, albeit we’re off to an incredibly cold start. The scene you describe is one of utmost familiarity to me! A brief dance with brave determination, but just as quick a retreat to warmth – oh my goodness, the warmth! I’ve always loved warm hash-browns on a cold weekend morning. ♥ ♥
Oh I love that the days are getting longer too
This dish is wonderful Danielle! I adore everything about it. And I truly admire your creativity in the kitchen. I would never have thought of making something like this! Brilliant, friend. <3
Sophie, thank you so much – I’m elated that you enjoy these flavors, if only because they created a brief ordeal of quandary in my mind. However, the bite of sweet potato and fresh daikion and carrot with wasabi is a real deal delicious one. Much love to you sweet lady. ♥
I’ve been noticing that the days are slowly getting longer too and I love it. Soon it’ll stay light enough after work just long enough for me to take my pup out for hikes.
Also this is some stunning photography, Danielle!
Exactly my thoughts, too, Sarah – every week brings a bit more noticeable light and I get to pinch myself and remember these super cold winds don’t stay forever. And thank you! Keep warm lovely heart. ♥