Sweet Potato Hash & Eggs

Allow me to introduce you to the best breakfast in town.

It happens to only be available at my house currently, but I'll gladly pay for it in a restaurant if someone wants to make it for me. In fact, this is so good that I forewent going to breakfast in Lincoln after my half marathon last weekend for the promise of sweet potato hash & eggs when we got back to Omaha. I held myself over with a banana and a Larabar on the drive back home, and it was totally worth it. Especially since this cutie cooked for me while I showered.

This recipe started out as a Paleo breakfast that we could eat during the 60 Day Challenge, but has since become a fast favorite for any and all times.

Sweet Potato Hash & Eggs

yield: 1 serving

time: 20 minutes

Ingredients

• 1 teaspoon coconut oil (You can use another oil, but coconut oil imparts a subtle flavor that cannot be replaced.)
• 1/4 of an onion
• 1 medium sweet potato
• salt and pepper, to taste
• cooking spray
• 2 eggs
• hot sauce, for serving

Directions

• Peel the sweet potato and grate it using the large holes of a box grater. Set aside.
• Heat the oil over medium in a medium non-stick skillet.
• Finely chop the onion and place in the oil. Cook until just translucent and softened, but not golden, stirring constantly (about 2 minutes.)
• Add the grated sweet potato, and stir to combine. Season with plenty of salt and pepper. Continue to stir the potato shreds as they begin to soften and turn bright orange. 
• After 5 minutes, press the potato into an even layer in the bottom of the pan, so it looks like a potato pancake. Let it sit and cook until the bottom has browned (5 minutes.) It should smell like fried potatoes, not burnt.
• Once the bottom is browned, gently flip the potatoes. You won't be able to flip the entire "pancake" at once, so just flip one section at a time until you've made it all the way around the pan (it does not have to be perfect.) Once again, press the potatoes into an even layer. Let sit until browned, 3-5 minutes.
• Scoop hash onto a plate, sprinkle with hot sauce (optional), and cover to keep warm. Spray the hot pan with a thin layer of cooking spray and place back over medium heat. 
• Crack the eggs into the pan, keeping them separate and taking care not to break the yolks.
• Cook until side one is just set (about 2 minutes) and then very carefully flip without breaking the yolks.
• Cook on side two just until the whites have become opaque (about 1 minute for a runny yolk.) Gently slide the eggs on top of the hash.
• Serve with lots and lots of hot sauce!