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 cup or 255g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

Directions

1. Peel the sweet potato and grate it by hand on a grater or in a food processor. In a large bowl mix the grated sweet potato with salt, pepper, garlic, and dried herbs.
2. Heat 1 tbsp of the butter in a large pan over medium heat. When the pan is hot, add the seasoned sweet potatoes and stir-fry for a minute.
3. Put a lid over the pan for a few more minutes while the sweet potato cooks until soft and tender.
4. Make the eggs: melt the remaining ½ tablespoon of butter in a pan over medium-low heat. When the pan is hot, crack two eggs into the hot pan.
5. Season the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks. Once they’re done, carefully slide them on top of the of hash.
6. Make the salad: Toss the spinach with the balsamic and oil. Serve the hash and eggs with the salad. Enjoy!