Category: Dinner, Gluten-Free, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian, Winter Recipes
Cooking Method: Stove Top
Yields:
4 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
30 Mins
Total Time:
35 Mins
Sweet Potato Hash for the Gluten-Free Members.
Ingredients
Adjust Servings
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INGREDIENTS FOR CILANTRO PASTE:
- INGREDIENTS FOR HASH:
Instructions
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METHOD FOR PESTO:
- 1. Pulse the almonds in a food processor until slightly broken down.
- 2. Add in the Parsley, Cilantro, Salt, Pepper, Avocado and Lime Juice. Process until smooth.
- 3. In the opening of the food processor slowly add the Olive Oil with the food processor running. Process until smooth. METHOD FOR SWEET POTATO HASH:
- 1. Heat a large skillet or cast iron pan to medium-high and add in the Oil.
- 2. Add the Sweet Potatoes, Salt, Pepper, Chili Powder and Onions to the skillet. Cook for about 15 minutes until Potatoes are browning and becoming fork tender.
- 3. Add the Garlic, Bell Peppers and Zucchini and saute for another 5 to 7 minutes. Add in Greens and cook until just wilted. METHOD FOR POACHED EGGS:
- 1. While Hash is cooking bring a large saucepan of Water to a rapid boil.
- 2. Add 2 tablespoons Vinegar to simmering water and swirl water together with a spoon.
- 3. Add the Eggs one at a time to the swirling water and gently swirl the water once all the Eggs are back in the water. Let cook for 3 to 5 minutes depending on how runny you want your yolks. Remove Eggs from water with a slotted spoon onto a paper towel-lined plate.
- 4. Place a quarter of the hash onto each plate. Top the hash with an egg and drizzle over 1 tablespoon of pesto. Hot sauce is optional.
