Sweet Potato Hash with Fried Eggs
(from abigail12083’s recipe box)
Paleo
Source: nomnompaleo.com
Serves 2 peopleCategories: breakfast, dinner, sweet potato, vegetarian
Ingredients
- Ingredients (serves 2)
- For the hash:
- 1 large garnet yam (I use the term yam and sweet potato interchangeably)
- 1 big pinch of kosher 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 (I used Penzeys Parisien Bonnes Herbes)
- 2 tablespoons fat of choice (I used lard)
- Aleppo pepper (optional)
- For the eggs:
- 4 large eggs (2 per serving)
- 1 tablespoon butter
- Kosher salt
- Freshly ground black pepper
- Aleppo pepper (optional)
Directions
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Grab a yam or seven, depending on how many folks you’ll be feeding.
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Peel and cut the yam lengthwise so the slices fit in the feeding tube of your food processor.
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Attach the julienne slicer blade to the machine and shred the yams.
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You can grate the yams by hand but the risk of maiming yourself goes up exponentially.
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Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and onion powders, and dried herbs.
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You can definitely substitute fresh alliums and herbs if you’ve got them. Taste the mixture and adjust the seasoning.
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Heat the fat in a large cast iron skillet over medium heat. When the oil is shimmering, add the seasoned sweet potatoes/yams.
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Toss everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the yams cook.
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The hash is ready when there’s some crunchy brown bits and texture is soft and tender.
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You can plate it up with a dash of Aleppo pepper and gobble up the hash by itself…
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…or you can split the hash into two servings and top each dish with a couple of sunny-side-up eggs. The addition of the eggs brings a wonderful richness to the hash, making this a full and well-rounded dish with plenty o’ fat and protein to go with the carbs.
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Melt a tablespoon of butter in a 8-inch cast iron skillet over medium-low heat. When the butter foams, crack two eggs into a bowl and pour ‘em gently into the hot pan.
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Season the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks.
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Once they’re done, carefully slide them out of the skillet and on top of a mound of hash. Repeat with the remaining eggs. Sprinkle some more Aleppo pepper on top.
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Done and done!