This is a really simple hash to make. It is quick enough for a weekday breakfast before work. This recipe uses already cooked sweet potato. I like to pre-cook sweet potatoes and keep them in the fridge for use during the week. They are so versatile. It's great to always have them on hand.
You can use them for a hash or whip them into mashed potatoes for dinner. I cook them in the oven, but you can microwave them also.
Ingredients:
- 1/2 large cooked sweet potato
- 2 eggs (pastured/grass fed) For more info on eggs check out this post
- dash of salt and pepper
- duck fat* (or grass fed butter / coconut oil) to coat pan
- 1/4 tsp dried rosemary
Directions:
Heat pan on medium heat. Melt duck fat in a medium sized pan to coat. Add sweet potato, rosemary and dash of sea salt and pepper. Chop up sweet potato and let cook until it begins to brown. Once it begins to brown create two wells to crack the eggs in. Cook eggs for about 2 minutes. The whole skillet should slide out as one piece onto a plate. I like to break up the yolks and mix it in with the hash.
*My Whole Foods sells tubs of frozen duck fat from free-range ducks. Duck fat is a really flavorful fat to use for sauteing.
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