Eggs for Breakfast? Yes, please!
Sometimes you come up with an idea for a recipe and it just works. It tastes good, it looks good, it's pretty simple to make. This is one of those recipes. If you're a Paleo peeps, substitute some seasoned ground pork for the ham and leave out the salt. Either way, you're set to enjoy an awesome breakfast. This is from the Bonus Recipes that come with my new Eggs for Breakfast book.
Shredded Sweet Potato Hash with Ham and Eggs
Chopped ham and chili powder add layers of flavor to this savory sweet potato hash, served with a sunny side-up egg cooked in the center.
3 tsps. extra virgin olive or coconut oil
2 tbsps. chopped sweet onion
1 cup shredded sweet potato (about 1/4 large sweet potato, peeled)
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
2 oz. chopped boneless ham (or substitute 2 oz. cooked ground pork)
1 large egg
Heat 2 tsps. oil in a small skillet over medium high. Combine the onion, sweet potato, chili powder and cayenne pepper and add the mixture to the skillet. Lower the heat, cover the pan and cook for 5 minutes, stirring every minute or so to prevent sticking. Remove the lid and add the remaining 1 tsp. oil. Continue cooking and stirring until the potatoes are slightly crisp and browned, about 3-4 minutes longer. Stir in the ham. Using a heatproof spatula or wooden spoon, create an indentation in the center of the potatoes. Crack the egg into the center and cover the pan. Cook until the egg whites are cooked through and the yolk is set, about 2-3 minutes (or to desired degree of doneness). Season with salt and pepper to taste to serve.
Copyright 2015 Donna Leahy