Home for a minute!

Last week was super busy but fun! Over the course of the week, I visited Salt Lake City, Phoenix and Denver for work. I definitely missed being able to cook something for myself so on Sunday morning we had a delicious brunch of sweet potato hash with poached eggs and coffee. This hash recipe could easily make for a delicious dinner if paired with a salad or filet of fish instead of eggs.

This recipe is adapted from A Cozy Kitchen and is delicious!

Vegetarian Sweet Potato Hash and Eggs
Olive oil
1 sweet potato, peeled and cubed
Hot pepper like a jalapeno if you like some spice, seeds removed, chopped
1/2 onion, diced
1 teaspoon cumin
1/2 to 1 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 red bell pepper, diced
2 garlic cloves, minced
3 eggs, poached

In a skillet over medium-high heat, add a tablespoon of olive oil and when hot, add the sweet potato and yellow onion. Add the cumin, paprika, to the sweet potato mixture and mix. Stirring regularly, cook for about 15-20 minutes, or until sweet potatoes are cooked. Be sure to give the largest cubes of sweet potato a taste to make sure they’re thoroughly cooked.

Add the red bell pepper to the skillet and cook for 2-3 minutes. Next, mix in the minced garlic and cook until it becomes fragrant. Add hot pepper if using. Taste for salt and pepper and add what you think it necessary.

Place over low heat to keep warm while you poach the eggs. Top with 3 poached eggs and serve. Perfect poached egg :) Sometimes the easiestest parts are the hardest!

Served 2 very hungry and slightly hung over adults!