Sweet Potato Hash and Eggs

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Garlic

  Raw

  1 tsp or 3g

• Cloves

  Spices, ground

  1 tbsp or 7g

• Basil

  Spices, dried

  ½ tbsp, leaves or 1g

• Thyme

  Spices, dried

  ½ tbsp, leaves or 1g

• Oregano

  Spices, dried

  ½ tbsp, leaves or 2g

• Paprika

  Spices

  ⅛ tsp or 0.3g

• Butter

  Unsalted

  1 ½ tbsp or 21g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Spinach

  Raw

  2 cup or 60g

• Balsamic vinegar

  1 tbsp or 16g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

Directions

1. Peel and grate the sweet potato using a grater or food processor. In a large bowl, combine the grated sweet potato with salt, pepper, garlic, and dried herbs.
2. Heat 1 tablespoon of butter in a large pan over medium heat. Add the seasoned sweet potatoes and stir-fry for a minute.
3. Cover the pan and cook the sweet potato until soft and tender.
4. In another pan, melt the remaining ½ tablespoon of butter over medium-low heat. Crack two eggs into the pan.
5. Season the eggs with salt and pepper, cover, and cook for 2-3 minutes to your desired yolk consistency. Slide the eggs onto the sweet potato hash.
6. Toss the spinach with balsamic vinegar and olive oil. Serve the hash and eggs with the salad.

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