I’m copying The Juicy Health Company‘s words: a new week, a new breakfast – this Sweet Potato Hash with Fried Egg arrived in my inbox just at the right moment – husband at gym and he is always ravenous when he gets home. I’ve always got sweet potatoes in the cupboard and eggs on the side so I prepared the sweet potato mix and popped it into the fridge reading for cooking when D arrived home. He loves his brunch on a Monday (Tuesday, Wednesday, Thursday etc – any day to be honest!)
1 large garnet yam or sweet potato
1 big pinch of sea salt
Several turns of freshly ground black pepper
A few shakes of garlic powder
A couple of dashes of onion powder
A sprinkle of dried herbs
Cooking fat of choice (I use coconut oil)
Aleppo pepper (optional)
Either grate the sweet potato (or yam) by hand or put through a food processor.
Add the salt, pepper, garlic and onion powder, herbs and Aleppo pepper if using. Mix well.
Heat some oil in a large pan. Toss everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the potato/yams cook.
The hash is ready when there’s some crunchy brown bits and texture is soft and tender.
Meanwhile, heat a little oil in another fry pan and cook one or two eggs (to taste).
Alternatively, pop the cooked hash on a plate and keep warm while frying the eggs in the same pan.
My large sweet potato was sufficient for two servings and just for the record, my husband loved it. Father Christmas gave me two egg rings on the Christmas tree – the reason why my eggs look so lovely and round.
Recipe adapted from Nom Nom Paleo.
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