Tuesday, February 28, 2012

Sweet Potato Hash and Eggs for Two

Adam and I are trying to cut down or intake of processed foods, sugar, wheat products, white potatoes, and fried foods. I'm surprised at how on board Adam is. He's actually been doing much better than I have.  He's snacking on nuts, and (gasp!) fruit. He discovered he likes strawberries, something I've been telling him he would like for years now. While he has great self discipline, he still has a lot to learn about nutrition and healthy eating. I discovered this when I asked what we should do for breakfast after we finished a run the other morning. He suggested breakfast burritos (giant ones packed with bacon from Nick's Deli), he followed that up with, 'Breakfast burritos are pretty healthy.' Right, I wish. If they were I would be stuffing myself with a breakfast burrito EVERY morning. Duh. So instead of breakfast burritos I whipped up this surprisingly delicious and quick sweet potato hash and eggs. Because remember, sweet potatoes are good for you!

{*one of my egg yolks broke - happens to me every time}

I broke out my trusty, yet not used enough, cast iron skillet for this recipe. It's perfect because it gives the sweet potatoes a nice crisp and goes straight from the stove to the oven to finish off the eggs.*

Sweet Potato Hash and Eggs for Two
Serves Two


2 medium to large sweet potatoes, peeled and cut into 1/2 inch chunks
1/2 brown onion, diced
1 tablespoon olive oil
salt and pepper to taste
4 vegetarian sausage, regular sausage or other breakfast meat of your choice or none 
4 eggs
1/2 avocado for topping
hot sauce for topping


- Pre heat oven to 400. Peel and dice sweet potatoes. Place them in a pot with warm water over them. Bring sweet potatoes and water to a boil. Place cast iron skillet over a medium flame. Allow skillet to heat up for about 5 minutes. 
- After sweet potatoes come to a boil check to see if just about fork tender. Don't overcook. Drain sweet potatoes. Meanwhile heat 1 tablespoon or more olive oil in pre heated cast iron skillet. Use enough olive oil to coat the bottom of the pan.

- Once the olive oil is hot, add the dice onions and sauté for a minute or two. Add the drained sweet potato pieces. Spread sweet potatoes in even layer and season to taste with salt and pepper.

- Meanwhile if using vegetarian sausage microwave according to box instructions.** Cut up cooked sausage and add to pan after the sweet potatoes have cooked for about 5 minutes and you have flipped them.

- Allow to cook for about 3 minutes longer. Crack eggs in a bowl (being careful not to crack the yolk!) and pour eggs over sweet potato mixture. Cracking the eggs in the bowl first ensures they all start cooking at the same time.
- Cook on stove top for 1 minute and then place in oven for about 5 minutes or until whites set but yolks are still runny.

- Top with avocado and hot sauce if desired.

** Any kind of breakfast meat would be yummy in this, I just happen to have vegetarian sausage on hand. Ham or Bacon would be delicious!

Peace, love, breakfast, and happiness!

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