I first started dancing when I pulled the pan out of oven because it was so beautiful. Then I did another dance once I finally took a bite after photographing it because it was so delicious. Sweet potatoes, spices, onions and runny farm fresh eggs all mixing together in one perfect fork full. You have to try this. It’s so easy and is a fantastic way to wow weekend guests or your family for breakfast. It’s also a great way to use up lots of left over vegetables with breakfast eggs.
My food photography is still a work in progress. I had gotten into a rut where I felt everything was looking the same and I only had one go to set up. These photos were all taken out doors on top of my new cedar garden box. I only wish that I was home mid mornings to take advantage of the beautiful light more frequently. I really like how the light fills the pan adding shine to the eggs and depth to the pieces of sweet potato and peppers. After doing lots of reading I think my photography has taken a step back as I try new techniques but as I continue to practice, I have opened many more creative options for my photography.
Every food photography book available on Amazon Kindle I have read. By far the best and most concise is Lindsay Ostrom’s ebook Tasty Food Photography (This is an affiliate link.) She has reduced everything you will need to know as a beginning food photographer into 63 pages of colorful and interactive lessons. I found the chapter on editing particularly helpful in exploring the million capabilities of Photoshop. Mahalo Lindsay!
You can check out more blogger resources and books on food blogs on TST’s Blogger Resources page.
Fellow bloggers, how did you first learn how to photograph food?
Disclaimer: I use affiliate links on this page and I will earn a commission at no cost to you. I promise to only link to products I think are of the highest quality. Enjoy!
- 3 tablespoons olive oil
- 1½ cups sweet potatoes, peeled and ¼ inch cubed
- 1 green bell pepper, ¼ inch chopped
- ½ red bell pepper, ¼ in chopped
- 1 medium yellow onion, ¼ in chopped
- 2 garlic cloves, minced
- ¼ teaspoon liquid smoke
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 4 eggs
- Preheat oven to 350 degrees.
- Heat olive oil in an 11 inch oven safe saute pan over medium heat. Add sweet potatoes and let cook for 5 minutes. Make sure the potatoes don't get dry. Add a little more olive oil if necessary.
- Add onions, green pepper and red peppers, stir and cook for an additional 3-5 minutes until onions start to turn translucent and peppers begin to soften.
- Add garlic, liquid smoke, cayenne pepper, salt and pepper stir and cook for an additional 2 minutes. Taste hash and adjust seasoning to taste.
- Make 4 shallow wells in the hash but don't move them so much that you see the bottom of pan. Crack and drop eggs into wells.
- Place pan in the oven and bake for approximately 10 minutes. Watch is closely to make sure the eggs cook to your desired runiness. Take pan out of the oven just as the top of the eggs begin to turn cloudy if you like over easy eggs. Eggs will continue to cook after you have removed them from the oven.