Sweet Potato Hash Browns with Fried Egg

Sweet Potato Hash Browns with Fried Egg

Hello everyone! Happy New Year! Like most of you, I have been busier than usual with the holidays, but it’s time to get back to a more “normal” healthier lifestyle.  My inspiration for this dish came from a pin that I thought I “pinned” onto to my Pinterest account. Well, no surprise to me, I couldn’t find it. Fortunately, I have a good memory. What I love about this hash is that has very few ingredients, just seven, including the salt, pepper and olive oil. The sweet potatoes tastes great when mixed with the gooey egg yolk! This is a wonderfully healthy and easy way to start your morning!

Sweet Potato Hash Browns with Fried Egg

Sweet Potato Hash Browns with Fried Egg

Ingredients:

  • 2 medium sweet potatoes, peeled and cubed (¼ to ½-inch)
  • 1 tablespoon organic extra-virgin olive oil
  • ½ cup chopped onion
  • 1 green onion, thinly sliced
  • Sea salt
  • Freshly ground pepper
  • 2 organic eggs, fried

Directions:

  1. Steam cubed sweet potatoes, until just tender.
  2. In a large nonstick frying pan, heat the olive oil over medium heat. Sauté the onion, add the sweet potatoes and the green onion. Salt and pepper to taste. Cook until potatoes are crisp and brown. Top with fried egg. Serve immediately. 2 servings.

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Organic Sweet Potato Hummus

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My inspiration for this appetizer came from a “pin” I made on the Williams-Sonoma blog, “Taste.” I had some organic sweet potatoes in the pantry and a can of tahini in the refrigerator, so I said to myself, “give it a try.” The blog only had a list of ingredients, so I had to experiment as I went along. I did not add any olive oil, because there seemed to be enough oil from the tahini. It has a smoother texture than traditional hummus made with garbanzo beans and was quite easy to make and yummy to eat!

Ingredients:

  • 4 organic sweet potatoes (4 to 5 inches in length)
  • ¼ cup tahini
  • ½ cup water
  • 3 tablespoon lemon juice
  • 1 to 2 garlic cloves, minced
  • Sea salt
  • Chopped parsley for garnish (optional)

Directions:

  1. Scrub sweet potatoes thoroughly. Prick each potato several times with a fork. Cook in microwave at high power for 3 minutes, then rotate potatoes and cook for another 3 minutes. Cooking time will vary due to differences in microwaves and size of potatoes. Cook until you can “squeeze” them.
  2. Wait for potatoes to cool. Put contents of potatoes in blender. Add tahini, water, lemon juice and garlic. Blend thoroughly. Add salt to taste.
  3. Serve with pita chips or vegetables.

http://blog.williams-sonoma.com/ingredient-spotlight-sweet-potatoes-2/

Baked Organic Sweet Potato Fries

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This is such a delicious side dish and so quick and easy to prepare! Since I used organic sweet potatoes, it was not necessary to peel the potatoes, so you benefit from the additional fiber and nutrients!

Ingredients:

  • Organic sweet potatoes
  • Organic sunflower oil
  • Sea salt
  • Freshly ground pepper

Directions:

  1. Preheat oven to 425 degrees.
  2. Cut about 1/2 inch off each end of potato. Slice potatoes into even sticks a little bigger than 1/4 inch in width.
  3. Use enough oil to coat the sticks. I used a tablespoon of oil for 3 small potatoes.
  4. Spread on a cookie sheet, so they are not touching each other. Add salt and pepper.
  5. Roast for 10 minutes and turn sticks over. Then roast for another 10 minutes until golden brown. Serve immediately. I used one small potato per person.