Sweet Potato Hash

Ice and I discovered Sweet Potato Hash for our own kitchen last year when we did the whole30 cleanse. I highly recommend whole30, we felt like our best selves after we completed ours. Since then, I have played with different versions of the hash. Every time I make it, I feel like we give our selves whatever nutrients we missed all week. We don't feel bloated like we usually do after a big breakfast or brunch. AND, because all of the veggies and eggs are fuel for our bodies, we have room later in the day to fill up again! I can't recommend this breakfast enough. It's one of our faves. Hope you enjoy! Saturday morning, I made the following version. 

I made over-easy eggs without breaking the yolks! Ice was so happy! **Hint** - I used a small frying pan, and the flipping  was so much easier for me! 

I made over-easy eggs without breaking the yolks! Ice was so happy! **Hint** - I used a small frying pan, and the flipping  was so much easier for me! 

Ingredients: Serves 4 people

  • 2-4 sweet potatoes (peeled and chopped into small cubes)
  • 1 small onion 
  • 1 Tbsp of minced garlic
  • 1 bag of spinach
  • 1 bell pepper (pick a fun color - I chose red this time, but yellow and green work well too!)
  • 4-6 all natural chicken sausages     
  • favorite seasonings (Adobo, chili powder, ginger, ground mustard seed, turmeric, salt and pepper to taste!)
  • 1-2 avocado
  • 8 eggs

Step 1: Chop up the onion into small cubes. Light the stove on low and put an everyday pan on top to warm up. I love my Le Creuset everyday pan for an easy Saturday morning meal. Drizzle 2 Tbsp of olive oil into the pan and let warm for 1-2 minutes. You know your stove better than I do. Sauté the onion with salt and pepper for 2-3 minutes or until onions are clear.

Step 2: Chop up all of your sweet potatoes. Make sure the small cubes are all the same size, or they will cook unevenly in the pot. I do not use any tool other than a knife for this. The chopping is the most time consuming part of process, but it's so worth it! You could even do it the night before if you want, and save the chopped pieces in the fridge. Morning prep will FLY if you prep the night before.

Step 3: Throw the cubed sweet potatoes in the pan with the onion. Keep the setting on low. Toss the onion and sweet potato together to ensure even cooking. 

Step 4: Chop bell pepper. Toss bell pepper into sweet potato and onion mix. Add heaping Tbsp of minced garlic. 

Step 5: Add seasoning of your choice. I like chili powder, ginger, turmeric, ground mustard seed, salt and pepper. You might want to go sweeter and add cinnamon, ground cloves, or nutmeg (also super delicious with sweet potato). It's up to you. 

Step 6: Cover the pan and let sit for 5 minutes. Then, open and stir so nothing sticks to the bottom of the pan. Keep covering for 5 minutes and stirring for about 15-20 minutes. Then, turn the heat off.

Step 7: Add in sausage of your choice. I like chicken sausage, and I buy it pre-cooked. All the sausage will need to do is heat up. It should take about 7 minutes or so while you stir so everything cooks together.

Step 8: With the heat off, stir in the chopped spinach. Cover the pan again.

Step 9: Spray a baby frying pan with PAM, then crack two eggs. WARNING: TRY NOT TO BREAK THE YOLK. This is very important. The egg needs to be drizzly and runny or it won't mix with the hash as well. Also, your husband, children, or guests of any sort will remind you that you messed up the eggs. (Perhaps, I just have tough critics around me.) I like the eggs sunny-side up so there is very little chance of breakage. Drop them in the pan, and then wait 2 minutes. Put them on a plate. If someone in the house likes over-easy, this is the challenge. Crack the eggs in the pan and wait 1-2 minutes like you do for sunny-side up. Then, hold your breath and use a huge spatula to gently flip the eggs over onto the yolk side. Wait one minute, and then place the eggs on a plate. Good for you for not breaking the yolks! 

Step 10: In a bowl or a dish, place a giant serving spoon full of sweet potato hash in the middle of the plate. Drape the eggs of any style on top of the hash. If you wish, on the side, place slices of half of an avocado. Serve with coffee, juice, and eat! (I served the over-easy eggs on a different plate in the beginning of the post because my husband doesn't like things touching on his plate. The meals in which this rule applies vary with no consistency.

Note: If you serve in a bowl, serve with spoon and knife so the little pieces are easy to pick up and the egg is easy to cut into! If you serve in a traditional plate, a fork and knife should be fine!