Sweet Potato Hash (with Fried Eggs!) - Paleo

By coffeycake

Ingredients

• For the hash:
• Ingredients (serves 2)
• 1 large garnet yam (I use the term yam and sweet potato interchangeably)
• 1 big pinch of kosher salt
• Several turns of freshly ground black pepper
• A few shakes of garlic powder
• A couple of dashes of onion powder
• A sprinkle of dried herbs (I used Penzeys Parisien Bonnes Herbes)
• 2 tablespoons fat of choice (I used lard)
• Aleppo pepper (optional)
• For the eggs:
• 4 large eggs (2 per serving)
• 1 tablespoon butter
• Kosher salt
• Freshly ground black pepper
• Aleppo pepper (optional)

Details

Servings 2
Adapted from nomnompaleo.com

Preparation

Step 1

 With a few simple mods, you can transform this side dish into a fast, complete meal: top it with a couple of fried eggs for breakfast or mix in some cooked meat (or bacon!) for a hearty supper. Feel free to adjust the seasonings — just make it already.

Peel and cut the yam lengthwise so the slices fit in the feeding tube of your food processor.

Attach the julienne slicer blade to the machine and shred the yams.Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and onion powders, and dried herbs.

You can definitely substitute fresh alliums and herbs if you’ve got them. Taste the mixture and adjust the seasoning.

Heat the fat in a large cast iron skillet over medium heat. When the oil is shimmering, add the seasoned sweet potatoes/yams.

Toss everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the yams cook.

You can plate it up with a dash of Aleppo pepper and gobble up the hash by itself…

…or you can split the hash into two servings and top each dish with a couple of sunny-side-up eggs. The addition of the eggs brings a wonderful richness to the hash, making this a full and well-rounded dish with plenty o’ fat and protein to go with the carbs.

Melt a tablespoon of butter in a 8-inch cast iron skillet over medium-low heat. When the butter foams, crack two eggs into a bowl and pour ‘em gently into the hot pan.