Sweet Potato Hash

sweet-potato-hash

Sweet Potato has to be one of my favourite foods. It is so versatile and can be eaten for breakfast, lunch, dinner or even dessert. If you don't believe me, check out my Baked Garlic Butter Sweet Potato Fries, Sweet Potato Brownies with Caramel Sauce, Sweet Potato Rosti and now my latest recipe Sweet Potato Hash.

I originally saw this recipe on Nom Nom Paleo and decided that I needed to share it with you. Michelle Tam is one of my favourite food bloggers and her book Nom Nom Paleo: Food for Humans is one of my go-to paleo cookbooks.

What I love about this Sweet Potato Hash is that you can make it to suit all food eating styles or preferences. My version is topped with fried egg, avocado and cherry tomatoes. However, you can omit the fried egg to make it vegan.

It is typically a breakfast dish, but you could also have it for lunch or dinner. It is really easy to prepare if you have a food processor, which I highly recommend for this dish.

I hope you enjoy my latest recipe.

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sweet-potato-hash
sweet-potato-hash

Sweet Potato Hash

Serves 2

Ingredients

  • 1 large sweet potato
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano (or another herb)
  • Pinch of sea salt
  • Pinch of pepper
  • 2 tablespoons coconut oil (organic butter or olive oil would also work)

Topping

  • 2 - 4 organic eggs
  • 1-2 teaspoons coconut oil (organic butter or olive oil would also work)
  • 1 avocado, sliced
  • 10 cherry tomatoes, halved

Method

Peel and cut the sweet potato lengthways so that it fits in the feeding section of your food processor. Using the julienne attachment of your food processor, shred the sweet potato. Then add the sweet potato and seasonings to a large bowl, mixing well to combine

Heat the coconut oil in a large fry pan on medium heat, add the sweet potato mixture and mix through the oil for 1 minute. Cover, then cook for 5-10 minutes until the sweet potato is cooked. It should be soft and tender.

Meanwhile, add the coconut oil to another fry pan on medium-low heat, crack the eggs into it and cook for 2-3 minutes (depending on your preference)

Divide the sweet potato hash between two plates, add the avocado, cherry tomato and top with the egg(s).

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vanessa-vickery-bio

Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. She is also the author of the eCookbook, BecomingSweet – say yes to dessert again! Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.

 

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