My go-to breakfast order at Persephone is the sweet potato and Brussels sprout hash, with a fried egg added on top. The sweet potatoes and Brussels sprouts are perfectly tender, and the garlic cream sauce melds the flavors into a hearty, flavorful, best start to your morning, dish. What if you could get it without leaving the house? We got the recipe, so now you can!
Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.