Although it’s named “sweet potato” hash, you can use just about any veggies you have. This recipe includes mushrooms and zucchini, but if all you have is sweet potato, it’s fine on it’s own. Or add carrot. Or broccoli. Or spinach…
If you have a food processor, this is a simple, quick option for breakfast or lunch (yep – veggies for breakfast. Why not??). If you don’t have a food processor, give your muscles a workout while you grate the veggies by hand! Just be careful not to also grate your fingers…
Serves 2
Ingredients:
- 1 medium to large sweet potato
- 6 mushrooms
- 1 zucchini
- 3 spring onions, finely sliced
- 2 tbsp of fat of your choice (I used butter. Sometimes I use coconut oil or lard).
- A big pinch of salt
- A good grind or two of black pepper
- A few shakes of garlic flakes or powder (or fresh garlic)
- 2 eggs
- Splash of white vinegar
Method:
Wash and cut the sweet potato lengthwise, so it will fit in the food processor. Trim the ends off the zucchini, but leave the skin on. Attach the large shredder blade on your food processor, and shred all your veggies accept the spring onions.
For the eggs – put a saucepan on medium heat. Fill the kettle and switch in on to boil. We’ll come back to them in a minute.
Heat the fat in a large fry pan over medium heat. When the oil is heated, add your veggies, spring onions and all the seasonings. Stir-fry for a minute, then cover with a lid to let the veggies cook.
By now your kettle should be boiled and saucepan should be hot. Half fill the saucepan with the boiling water, and add a dash of white vinegar. The water should be just simmering, not boiling, so if it’s still bubbling like crazy turn the heat down a little until it’s right. I like to give the water a stir to create a bit of a whirlpool. To add your eggs, one at a time break them into a tea cup, then slip them from the cup into the water. When they are cooked to your liking, remove from the water with a slotted spoon and dab them with paper towel to absorb any excess water.
The hash is ready when the veggies are soft and there are some nicely browned crunchy bits.
To serve, plate up the hash and plop your poachie on top. Add another crack of pepper and a pinch of salt, and your done.
Belinda
