Well I would say this is the breakfast of champions, but apparently that title has already been taken.
I’m sorry to say, but this breakfast doesn’t contain whole grains, sugar, corn syrup, trisodium phosphate, or BHT. It also contains more fiber, but who’s keeping record? 😉
This savory sweet potato hash is a staple recipe in our household. It is gluten free and dairy free and fully delicious. I started making it a year ago as part of a new year’s resolution my husband and I made to not eat grains or sugars for a whole month. I pretty much change the recipe every single time I make it, though. Sometimes I fry the egg, other times I poach it or cook it over easy. It really depends on what mood I’m in. And don’t even get me started on the spices. Those are always changing too. I just sniff all the spices in my cabinet until I find ones that seem tasty at that moment and toss them in the mix. Can you tell I’m a little bit indecisive at times? No I’m not. Yes I am. Ahem.
Therefore view this recipe more as a suggestion and then tweak it to make your own. I love that it gets a vegetable into breakfast and that my kids will chow it down. Also, if you make this, you have to poke a hole in the yolk of the egg and let it run into the hash. Then you have to get violent and mush it all up together so that there’s warm yolk and sweet hash in every bite. (For more about what kind of eggs are best, read here.) You HAVE to eat it this way, ok? Promise me.
- 2-3 large sweet potatoes (or 4-5 small sweet potatoes)
- 1 medium-sized onion
- 2 cloves of garlic minced
- 2 TB coconut oil
- 1 TB Italian Seasoning (or a mixture of any herbs you like)
- ½ tsp unrefined sea salt
- dash of pepper
- dash of chili powder
- 3-4 eggs
- Heat coconut oil in a large sauce pan over medium heat.
- Peel and grate sweet potatoes and onion in a food processor (or by hand).
- Stir Italian seasoning and sea salt into the hash mixture until well combined.
- Add hash to the oil and quickly mix it up so that the oil coats most of the mixture.
- Let cook over medium heat for approximately 10 minutes.
- (Sometimes I let it go longer for a more crispy, caramelized hash, and other times shorter for a milder, softer hash.)
- While the hash is cooking, cook up the eggs however you prefer (poached, fried, or over-easy are all great with this recipe).
- Serve hash with egg on top. Dash some pepper and chili powder on top of egg if desired.