• Maya Levin

Sweet potato hash with poached eggs


Ingredients: sweet potato, onion, eggs, bacon crumbs, cucumbers, maple-lemon dressing



To make hash, simply grate sweet potato on a large grater. I like to add onion to mine. Season with salt, pepper, and garlic powder. Mix well and move one tablespoon full at a time to a preheated skillet with ghee. That way they are easy to flip.

Cook about 5 minutes per side. I cover for the first 5 minutes to let the sweet potato soften.




Meanwhile prep the poached eggs. I fill a large mug with 12oz (350 ml) with cold water. Break an egg in, cover with a plate and put in the microwave for 2 minutes. You know the egg is cooked when egg white turned white and you cant see the yolk. depending on the microwave and the amount of water you used, you might have to adjust that time.


Use that time to make your side as well. Here I made the bacon stuffed cucumbers, I have that recipe posted separately under brunch.


When the hash is ready, move to the plate. Take each egg out of the mug with a slotted spoon and put on top of the hash. I like to add mayo between the two.

Garnish with bacon or some greens if you have any. Enjoy :)




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