[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!
- 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
- Dice up shallots.
- Peel sweet potato and dice into quarter inch cubes.
- While potatoes are being diced, heat skillet over medium heat and add olive oil (ghee or better are great substitutes).
- Dice up garlic.
- Add shallots to heated pan. Season with salt and sautee until translucent.
- Add sweet potatoes to pan. Season with salt, pepper and cayenne. Mix occasionally every 3-4 minutes to prevent burning.
- After about 10 minutes, add garlic. Mix together.
- 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.
- 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.
- 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.