Sweet potato egg hash

You guys, this is so easy and so good. It’s just grated sweet potatoes, eggs, and spices. It comes together very quickly. I even left the clock on my stove in the photos as evidence. I started at 6:10 and we were eating by 6:30. This is my go-to meal for when I need something fast without having to think too much—i.e., after zumba! It uses one pan. We always have the ingredients on hand. Most importantly, it is delicious and filling.

You could definitely mix up the spices, but I always use garlic powder, onion powder, paprika, salt, pepper, and pepper flakes because I like it that much. I use my homemade pepper flakes, but I have to be super careful since they’re insanely hot.

A couple years ago, we grew way more peppers than we could eat, and ended up drying a bunch in my brother’s handy dehydrator. We made bags and bags of dried poblanos (some roasted, some not; some red, some green), red and green jalapenos and serranos, and chili pequins. Honestly I’m not sure how much longer their flavor will hold out, but they’re still good today. A few months ago, I decided to grind some into flakes. I use my homemade pepper flakes in place of cayenne or store-bought red pepper flakes. They have a serious kick- not for the faint of tongue! In this sweet potato hash, the spices add the excitement to an otherwise basic dish. The end result is packed with umami flavor.

Sweet potato egg hash

This recipe was written by Mariel Lewis, but I’ve made a few of my own modifications

Serves 2

Ingredients
1 tbsp your favorite cooking oil (I use home-rendered lard)
1 sweet potato, shredded
¼ tsp each garlic powder, onion powder, paprika, salt, pepper
Dash cayenne or red pepper flakes (I use homemade pepper flakes)
4 eggs
Basil for garnish

Instructions
Put oil in a nonstick skillet over medium heat. Once the oil is hot, add the shredded sweet potatoes. Cook about 4 minutes, until they start getting soft and golden.

Mix all of the spices into the sweet potatoes. Cook for another 4 minutes.

Make four egg-sized dents in the hash. Crack one egg in each. Cover with lid and let it cook for about 3-4 minutes, or until the eggs are how you like them. I like my whites firm and yolks runny.

Remove from heat. Sprinkle the eggs with a little salt and pepper. Move to plates with a spatula, and garnish with basil.