Fried Egg & Sweet Potato Hash

Oh brunch - there’s nothing that comes together on a weekend morning quite like the creaminess crispy potatoes smothered in egg yolk. Often paired with the grease of bacon fat and layers of cheese, it can take you from full to full food coma in the bite of a burrito.

Enter this simply satisfying and colorful spin on eggs and potatoes that will fuel your day with zest and protein instead of a nap.

Ingredients (Serves 1)

• 1-2 eggs, based on preference (organic eggs ideal)

• 1 medium size sweet potato

• Half a small red onion

• Half an avocado

• Handful of cilantro or parsley (or both)

• Half a lime

• Red pepper flake, salt and pepper to taste

• Fresh parmesan (if desired)

For the Hash:

• Peel the sweet potato and dice into small cubes

• Rough chop the red onion

• Heat oil in small pan, add diced sweet potatoes and let cook on medium heat, stirring frequently until slightly browned

• Once the sweet potatoes have some crisp, add the chopped red onions and let cook down with the potatoes. Turn heat down slightly so they don’t burn

• Squeeze the lime over the potatoes and onions and mix so everything is coated in lime juice. Should produce an aromatic sizzle!

• Once cooked, remove the potatoes and set aside

Fried Eggs:

• Add a thin layer of oil to the pan with heat on low

• Crack the egg(s) and gently pull apart closely over the pan so it lands in the pan while maintaining the yolk in tact

• The whites will cook quickly. Cover the pan for a minute to develop a thin layer outside of the yolk to keep it from running in the pan. Turn off het as soon as the white begin getting crispy. The yolks should still be a bright yellow

Bring it all together!

• Carefully transfer the eggs to a dish so they don’t break

• Surround eggs with sweet potato hash mixture

• Top with avocado, fresh herbs, fresh parmesan and salt pepper and a little red pepper flake to taste….Bon appetito!