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Sweet potato egg hash

9/15/2016

4 Comments

 
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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.
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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.
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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.
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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.
4 Comments
Rick Holcomb
10/26/2016 06:20:20 pm

Creative way to eat my favorite sweet potatoes

Reply
Hillary @ destinationbelly link
11/1/2016 09:48:49 am

I hope you try it sometime! It's really easy and gratifying.

Reply
Denise link
4/14/2019 06:51:13 pm

This looks so yummy!

Reply
Hillary link
4/15/2019 07:00:17 am

Thanks, Denise. I hope you try it. It checks all the boxes- healthy, quick, easy, delicious!

Reply



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    My name is Hillary. This blog is about the everyday food I prepare in my kitchen, with tips and recipes for easy,  wholesome, and diet friendly meals. I have been chanting "cheese please!" since I was a toddler, although lately I've cut back on dairy.

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