sweet potato hash with baked egg!

Being allergic to potatoes makes breakfast time stink, sometimes. Potato hashes, hash browns and the like always have me yearning for something comparable. Sometimes when I go out for breakfast, I’ll order grits for my side, but usually I just huff and puff and get a side of fruit. This morning, I had a little extra time on my hands – my husband worked until the early morning and wanted to sleep in – so I helped myself to some melon and made a slow meal. We had a sweet potato and some chorizo, and I decided to give a hash a shot. If you have a lot of time on your hands, make it all at once like I did – or, make the hash the night before and then bake in the egg the next morning. Either way, you’ll end up with a hearty, potato free meal, that felt and smells exactly like the real thing!


What you need:

  • 1/2 onion, diced
  • 1/2 tbs butter
  • 1/4 lb chorizo
  • 1 sweet potato, cubed
  • 1 garlic clove
  • 2 tsp rosemary
  • 1 tbs olive oil
  • 2 eggs

Preheat oven to 450.

In a pan over medium high heat, melt butter. Add in onion, lower heat to medium and brown for about 15 minutes. Set aside.

In another pan, cook chorizo. Set aside.

In the meantime, toss together sweet potato, olive oil, garlic and rosemary and spread onto a foil lined baking sheet. Bake for 30 minutes. Pour into a bowl and add chorizo and onions. Cover and refrigerate until next day, or if doing it same day, separate into two ramekins and lower oven temperature to 425. Make a well in each ramekin and crack your egg into it. Add salt and pepper and bake for 15-20 mins – until egg whites are solid.



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