Southwestern Sweet Potato Hash
Sweet Potato Hash for the Gluten-Free Members.
Servings:
4
yield(s)
Prep Time:
5
mins
Cook Time:
30
mins
Total Time:
35
mins
Ingredients
INGREDIENTS FOR CILANTRO PASTE:
-
1
cup
Cilantro
-
1/2
cup
Fresh Parsley
-
2
tbsp
Almonds
-
2
tbsp
Lime Juice
-
1
Cloves Garlic
-
1
Avocado
-
1/4
cup
Olive Oil
INGREDIENTS FOR HASH:
-
1/2
tbsp
Olive Oil
-
2
Medium Sweet Potato
((Peeled)(Cut into 2cm Cubes))
-
1
Green Pepper
((Diced))
-
1
Onion
((Cut into 1cm Cubes))
-
2
Small Zucchinis
((Cut into 1cm Cubes))
-
2
Cloves Garlic
((Minced))
-
2
tsp
Chili Powder
-
1
tsp
Salt
-
1
tsp
Pepper
-
8
cup
Baby Spinach
-
4
Eggs
-
Hot Sauce
Instructions
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.