Sweet Potato & Shallot Hash w/ Sunny Side Up Eggs

 

[Editor's Note: This post was adapted from my old blog website where it all started (hosted on Wordpress) and was originally published in March 2015.]

Over the years, my boyfriend and I have fallen in love with this breakfast.  It's a perfect plate for sharing (or not!) and is healthy, fun to make and tastes delicious.  After a peaceful morning of sleeping in late and getting out of bed whenever we feel like it, this breakfast screams perfection on the weekend.  With 10 minutes of prep & 25 minutes max on the stove, my sweet potato & shallot hash is always a favorite.  Best of all - it's naturally gluten free! 

Check out the recipe below!

SweetPotatoHash.jpg

Ingredients:

  • 2-3 medium shallots
  • garlic cloves (3-5 depending on the size)
  • one large sweet potato
  • 2-3 tbsp of olive oil or ghee
  • 2 eggs
  • salt & pepper to taste
  • cayenne pepper
  • Frank's hot sauce

Directions:

  1. Dice up shallots.
  2. Peel sweet potato and dice into quarter inch cubes.
  3. While potatoes are being diced, heat skillet over medium heat and add olive oil (ghee or better are great substitutes).
  4. Dice up garlic.
  5. Add shallots to heated pan.  Season with salt and sautee until translucent.
  6. Add sweet potatoes to pan.  Season with salt, pepper and cayenne.  Mix occasionally every 3-4 minutes to prevent burning.
  7. After about 10 minutes, add garlic.  Mix together.
  8. Cook through about 15-20 minutes, or until sweet potatoes start to brown (watch for burning).  You can always add a little more fat and lower the heat if necessary.
  9. While hash finishes, heat up a small frying pan and add some olive oil.  Crack two eggs and keep on heat until whites set and runny liquid disappears.
    *Looking to cook the perfect egg? Cook eggs on low heat and place a lid on top.  This will help a thin film form on top of the yolk while steaming the top of the egg white to ensure it cooks through. 
  10. Pull potatoes out of pan, add cooked eggs on top and pour on the hot sauce.


Tip: Depending on the size of your pan, typically using only one sweet potato will prevent the potatoes from steaming and instead allow them to caramelize and not turn to mush.