Our family spent a week in Maine this past summer and while most of our time was spent in South Portland, we did manage to squeeze in a quick trip Acadia National Park for a bit of hiking, wild blueberry picking, and of course popovers and jam at the historic Jordan Pond House. Although we bake popovers often at home, nothing quite beats relishing one while overlooking a field of wild blueberries and a New England pond surrounded by lush mountains. (There was plenty of tiresome squabbling on that particular afternoon as well- just you know our trip was not completely idyllic and peaceful. Oy.)
Still, it’s good to reminisce about our summer adventures by bringing out our popover pan, and I thought I’d give them a savory spin as we transition ourselves into the autumn season. I made my usual einkorn popovers and filled them with a thyme-scented sweet potato and chickpea hash. I added some diced apple for a bit of tart sweetness, and some chopped bell peppers and red onion for color. It’s a type of meal that’s fitting for a lazy weekend morning at home but also makes a hearty dinner as well.
For the hash
- 1 sweet potato, diced into ¼-inch cubes
- 2 tablespoons olive oil, divided
- 1 small red onion, small diced
- ½ red bell pepper, small diced
- ½ green pepper, small diced
- 1 teaspoon fresh thyme leaves
- sea salt and ground black pepper to taste
- 1 tart apple, diced into ¼-inch cubes
- 1½ cups cooked chickpeas (1 15-ounce can, drained)
For serving
- 6 popovers (see recipe here)
- fried eggs
- Preheat the oven to 400.
- Toss the sweet potato with 1 tablespoon olive oil and spread evenly on a rimmed baking sheet. Roast potatoes for 20-25 minutes until tender and slightly browned at the edges.
- While the potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and saute until onion softens and begins to turn translucent, about 4-5 minutes. Add the bell peppers, thyme, salt and pepper, and cook for another 5 minutes. Add apples and chickpeas and cook until the apples soften and the mixture is warmed though. Season to taste with additional salt and pepper.
- To serve, slice popovers open and fill with sweet potato hash. Finish with fried or poached eggs.
Aysegul Sanford says
Here I am in Portland, Maine, reading this. We, too, spend a few days here in Portland and around. We are heading back home tomorrow, but this place and the time we spent here were magical. Unfortunately, Acadia National Park is quite far from here so we couldn’t go there. However, we spent the whole day on Peaks Island and it was amazing.
About this dish.. From the look of it, I can certainly see this being a New England classic. I agree, this is one of those dishes I can eat for every meal. Egg on top is such a nice touch as well.
As always, you make the simplest of photos look so yummy.
Cheers!
Ice
Emily says
I just read your Portland post and loved reliving my trip through you. 🙂 There’s something so quaint and peaceful about Maine- I can’t quite figure out what it is, but I always feel happy there. Thanks always for your friendship and encouragement- you are the best. xo
Mary Ann | The Beach House Kitchen says
I think I’d enjoy this dish for breakfast, lunch or dinner Emily. It looks quite hearty. And I can never pass up a popover! Well done!
Emily says
You and me both with the popovers! I still remember those chai spiced popovers you made last year- I want one right now with a big scoop of ice cream. 🙂
Littleblackdomicile says
We were married eons ago not far from Portland. We spend a week every 5 years there. The food is good for the soul. Even with the squabbles..no?
Emily says
Hi Laurel! My sister got married in Maine too- such a gorgeous place for a wedding! And yes, food is SO good, with squabbles and all. 🙂 Thanks for stopping by again!
Traci | Vanilla And Bean says
I’ve never been to Maine, but dream of going some day. I’d love to go during late summer or early fall, perhaps just as the leaves are changing… Your trip there this past summer sounds just lovely! Can you believe I’ve never had a proper popover either? These look so scrumptious… I think it’s time to get to work on some popovers!
Emily says
Someday I want to make it to Maine in the fall too… hard to manage with the kids school right now, but someday. 🙂 I think popovers are one of those things that always feel special, but only take 5 minutes to make so we make them often. I am sure you would love them too!
Sherrie says
These images are so beautiful, Emily. Total inspiration!
Jessie Snyder says
Oh Maine and Portland and Acacia sound like heaven! I’ve been dying to see that area of the country. And your popovers here are so perfect, I love the fall spin and chickpeas in the filling too?! You’re so adventurous and I’m always inspired by your beautiful recipes here friend. Happy weekend to you and your sweet fam, xo.
Agness of Run Agness Run says
Wow! This would be a perfect lunch dish which I am looking forward to preparing for my family. Excellent recipe, Emily! Is it ok if I use yellow rather than red onion?
Emily says
Hi Agness! Yes, yellow onion would absolutely work as well. I like the tinge of color from the red, but it’s mostly aesthetic. Hope you enjoy!