Sweet Potato Hash

They say that breakfast is the most important meal of the day, but I don’t generally love eating breakfast. I’m not a morning person and I don’t wake up hungry. This is the most delish breakfast ever!! Its super simple and the perfect way to start your day!

  • I use sweet potatoes because they are generally better for you than regular potatoes, but feel free to use regular potatoes instead.
  • I served mine with a fried egg, but make yours #vegan by omitting it.
  • I also served mine with an arugula salad, lightly dressed with lemon juice and olive oil (that’s how the French do it, eating salad with breakfast). This is not necessary but I like the acidity that helps cut the hash.
  • The quality of your ingredients directly reflects the quality of a meal this simple!

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Makes 2-3 servings

Ingredients:

  • 1 sweet potato
  • 1 yellow onion
  • 1/2 pack baby Bella mushrooms
  • 1-2 leaves of kale
  • about 10 grape tomatoes
  • 1 egg
  • 1/2 avocado
  • 1 tsp Italian seasoning
  • salt&pep

Directions:

  1. Heat a large pan to medium heat with about a tablespoon of oil. Dice the sweet potato and the onion and add once the pan is hot. Let sit while you wash and slice the mushrooms.
  2. Add the mushrooms to the pan, then turn the heat up to medium-high and don’t touch! Let that veg get a little crispy. After about 3-5 minutes, give it a good stir and season with salt to draw out some moisture. Then add the tomatoes.
  1. Once the potatoes are fully cooked, turn the heat down to low. Add more salt and pepper to taste along with the Italian seasoning. I like to give the tomatoes a lil smush so they’re easier to eat. Wash and cut the kale into bite sized pieces (keep in mind that the kale will shrink when it heats up, like spinach).
  2. Stir in the kale, allowing the heat of the other veg wilt it just slightly. Transfer to a plate and keep warm while you make a fried egg to put on top. Slice an avocado and season it with lemon pepper if you have it.

And that’s the hash folks! I can’t wait to make this for breakfast tomorrow, I hope you guys give this one a try!!

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