Menu Monday this week is a yummy breakfast dish. This sweet potato hash and fried eggs will get you fueled up and ready for a great day! It is a perfect way to make sure you are getting all your macronutrients during the most important meal of the day!
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)
1.
- 4 large eggs (2 per serving)
- 1 tablespoon butter
- Kosher salt
- Freshly ground black pepper
- Aleppo pepper (optional)
Directions
- Peel and cut the yam lengthwise so the slices fit in the feeding tube of your food processor.
- Attach the julienne slicer blade to the machine and shred the yams. (You can also use a grater or just chop the finely with a knife)
- Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and onion powders, and dried herbs.
- 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. It is ready when there are crunchy, browned bits and texture is soft and tender.
- For Eggs (which are optional) : 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.
-
Season the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks.
-
Once they’re done, carefully slide them out of the skillet and on top of a mound of hash. Repeat with the remaining eggs.
We hope you enjoy this delicious breakfast dish! No better way to start your day off than with some yummy food! Happy cooking!
