Sweet potatoes are such a staple in my life; they can be prepared so many ways, and are appropriate for every occasion. I always like to have 1 or 2 on hand so I can whip up a meal at a moment’s notice without having to go to the grocery store. Today I felt like brunch, so I came up with this dish.
Smoky Thyme Sweet Potato Hash
- 1 large sweet potato, peeled and grated
- 2 large shallots, diced
- 3 cloves garlic, minced
- 1/2 t sea salt
- 1/2 t black pepper
- 1/2 t smoked paprika
- 1 T fresh thyme, chopped
- 1-2 T extra virgin olive oil
- grated fontina cheese (optional)
- 3 pastured eggs, over easy
- Mix the first batch of ingredients together in a bowl.
- Heat EVOO in a large pan or skillet with lid over medium heat.
- Add hash mixture, and alternate between frying and steaming with the lid on, stirring intermittently. (If you want to attempt to make them super crispy, more power to you, but I’ve never been able to master the technique.)
- Prepare your over-easy eggs.
- When your hash is done cooking, put a scoop on your plate, a few pinches of cheese (if desired), and the egg on top.
Grant likes his with sri racha. I have a feeling I am going to be making this a lot for dinner this winter. I hate going to the grocery store after work in sub zero temperatures! “Iiiiiiiiit’s SMOKY THYME” is surely going to become my new catch phrase.