Well, I just sweated all over Pacific Beach thanks to a new-to-me fitness adventure I tried this morning. Yikes.
…More on that tomorrow. In the meantime, let’s talk about sweet potatoes!
I love most veggies, but sweet potatoes? The best. Definitely my favorite.
You may not know this about me, but since grad school, I’ve been known to eat one sweet potato every day.
Every. single. day.
It’s really amazing I’m not orange yet. For that I’m grateful.
You may also not know that when I first started blogging, I had it in my head that I was going to be a full-time, snap a pic of every meal, develop fancy recipes never before imagined by another person, type of blogger. But eventually, I realized that really, I’m not.
It doesn’t come naturally to me. I LOVE food, no doubt about that, but creating new, picture-perfect recipes? Eh. Not really where my passion lies, even if I do want to eat all the things, and have a soft spot for amazing photography of a good cupcake.
Writing – that’s what comes naturally to me, but about…. you know. Other stuff (running and messy relationships and inspiration for you and me). And so in recent years/months, I’ve slowed my roll in sharing recipes, with the exception of course if it’s something I’m super excited about. (Like those soft baked pretzels? Oh heck yes – I danced around the kitchen after making those babies.)
And I think that’s fine. I write because I’m a writer, and I feel most comfortable and jazzed about sharing my experiences, not necessarily being creative with roasted chicken. No judgment.
Here we are – a recipe, starring sweet potatoes. I hope you don’t mind.
I whipped up this sweet potato hash last week after buying a bag of embarrassingly tiny sweet potatoes, like too small to reasonably serve just one per person, roasted and split open like a baked potato (i.e., my go-to form of serving them). Instead of being annoyed Trader Joe’s interrupted my routine, I figured I’d just make the whole darn bag at one time. Very efficient.
I consider myself a bit of a sweet potato expert, mind you. I think eating one the size of my face as a whole meal warrants that. In case you’re keeping track, I’m also a pancake expert. That’s probably the extent of my expertise at this point in my 27 years, soooo I’m going to own it.
Oh, wait – and brunch. How could I forget?!
So this hash recipe puts it all together! Topped with eggs, you can certainly serve it alongside some pancakes at a giant brunch. Granted we ate this for dinner, but either way. Universally delicious, particularly when topped with dippy fried eggs. It even tricked my boyfriend into liking sweet potatoes in a form other than fry. Now that totally warrants sharing, even for a faux food blogger, right? 😉
Sweet Potato Hash With Fried Eggs
- 1 tbsp olive oil
- 3 pounds sweet potatoes (I used one whole bag from Trader Joe’s, or else that’s about 3 large ones), peeled and cubed
- 1/2 white onion, diced
- 4 ounces white mushrooms, diced (optional)
- 1/2 tsp garlic powder
- salt and pepper to taste
- 4 large eggs
- cooking spray
1. Heat a medium-sized pan with olive oil. Add sweet potatoes and cook on medium flame until start to brown and soften (approximately 15-20 minutes). Stir occasionally as they cook, seasoning with garlic powder, salt, and pepper. Move potatoes to another bowl and set aside.
2. Add onion to pan (add more olive oil or cooking spray if pan seems dry and onion is sticking) and begin to cook. As onion begins to look more soft, add mushrooms. Once mushrooms and onions look soft and have begun to caramelize, add potatoes back to pan and mix together.
3. Continue cooking on low flame, tossing together and adding more salt and pepper if desired. In a separate smaller pan prepared with cooking spray, fry 4 eggs. Season with salt and pepper, and cook until whites are no longer loose, and yolks are intact but still wet (i.e., not sliding all over the pan, but wet enough that you can dip into).
4. Once eggs are done, add potato mixture into bowls and top with two eggs each.