Sweet Potato Hash with Fried Eggs
Difficulty : Super easy
Preparation time:
5m
Cooking time:
10m
This is a great way to cook sweet potato - it's delicious!
If you’ve got a food processor this sweet and savoury yummy meal can be ready to eat in 10 minutes. With a few simple modifications you can transform it into a fast, complete meal - top it with a couple of fried eggs for breakfast as we've done here or mix in some cooked meat (or bacon) for a hearty supper. Feel free to adjust the seasonings too.
Ingredients
For 1 people (
)
Recipe
- Sea Salt
- 1 Sweet Potato(es)
- Black Pepper
- 0.25 teaspoon(s) Garlic Powder
- 0.25 teaspoon(s) Onion powder
- 0.25 teaspoon(s) Dried Oregano
- 0.25 teaspoon(s) Dried Thyme
- Paprika
- 2 tablespoon(s) Olive Oil
- 2 Egg(s)
Nutritional Facts (per serving)
- Kcal: 489 kcal
- Sugars (g): 7g
- Carbs: 24g
- Fat: 38g
- Saturated fat (g): 8g
- Proteins: 14g
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Directions
- Peel and cut the sweet potato lengthwise so the slices fit in the feeding tube of your food processor.
- Attach the grater blade to the food processor and shred the sweet potato. You can grate the sweet potato by hand if you don't have a food processor or simply chop into small cubes.
- Transfer the shredded sweet potato to a large bowl and season well with some sea salt, freshly ground black pepper, the garlic and onion powders, and dried oregano and thyme.
- Heat 1 tablespoon of olive oil in a large frying pan over a medium heat. When the oil is hot, add the seasoned sweet potatoes.
- Toss everything in the oil and stir-fry for a minute. Then pop on a lid for a few more minutes while the sweet potato cooks.
- The hash is ready when there’s some crunchy brown bits and the texture is soft and tender.
- You can plate it up with a dash of paprika and eat as is or you can top it with a couple of sunny-side-up eggs. The addition of the eggs brings a wonderful richness to the hash, making this a full and well-rounded dish with plenty of fat and protein to go with the carbs.
- Heat a tablespoon of olive oil in a frying pan over medium-low heat. When hot, crack two eggs 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 pan and on top of a mound of hash. Sprinkle some more paprika on top and tuck in.
