Sweet Potato And Spinach Hash With Eggs |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Sweet potatoes are finely diced and cooked with onion, garlic, spices, chopped Canadian bacon and spinach, then topped with eggs. You can use regular bacon, too - I recommend cooking and crumbling it, then set aside and stir in just before adding the eggs. Read more . This can easily be doubled, or for heartier appetites, top each pile of hash with two eggs instead of one. Ingredients:
1/2 cup onion, finely chopped |
1 clove garlic, minced |
2 tbsp. olive oil |
1 sweet potato, finely diced (about 2 cups) |
3 oz. canadian bacon, chopped |
1 tsp dried thyme |
salt & pepper to taste |
1 tsp. cumin |
1/2 tsp chili powder |
1/2 tsp ground coriander |
5 oz. chopped fresh spinach (about 2 cups packed) |
2 large eggs |
1/4 cup water |
chopped fresh parsley for garnish |
Directions:
1. Heat oil in skillet over medium heat; add onions and garlic and saute 2 minutes; add sweet potatoes and seasonings. Cook, stirring occasionally, for about 10 minutes until potatoes are just tender.
2. Stir in Canadian bacon and cook about a minute, then add spinach and cooking until it just starts to wilt - about 5 minutes.
3. Separate sweet potato mixture into two piles and make a slight well in the center of each with a wooden spoon. Crack one egg into each well. Pour water into pan and cover. See Photo
4. Cook about 3 minutes or until eggs reach desired level of doneness.
5. Using large spatula, transfer each pile of hash with egg on top to serving plates. Garnish with parsley and serve.
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