Whether you are inside in front of a fire, candles burning brightly on a wintery day – or outside on a patio enjoying the morning sun – whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day.
I’m not a vegetarian, in fact I was born in a very very carnivorous family. I grew up eating chicken and mutton most days of the week. If lentils and vegetables were cooked, they were cooked with meat. It’s a happy surprise for myself that now not only I eat vegetables and lentils at least five days a week but also enormously enjoy my food – food exactly like this delicious and hassle-free Sweet Potato Hash with Eggs.
What brought the change? Awareness (thanks to exposure through internet), age (want to age gracefully with health) and unavailability of good quality meat. Broiler chicken has acquired a nasty reputation lately as the main reason behind so many serious health issues, and good quality mutton and free range chicken are not really economical for everyday eating.
How to keep the family fed and happy and healthy? We mix healthy carbs from vegetables with eggs, cheese, lentils and mushrooms for proteins. And the combination fulfills other fibre and nutrient needs of the body as well. As this one pan preparation of Sweet Potato Hash with Eggs delivers taste with health and helps us feeling full for a long time.
It’s very easy to convert this recipe to a big batch for a delicious, warm, family breakfast in cold months.
2 medium sweet potatoes (5 cups diced)
1 onion (1 cup sliced)
1 carrot (1+1/2 cup sliced)
1 cup peas
1/2 teaspoon garlic powder or 3 cloves garlic finely chopped
1/2 teaspoon black pepper
1 teaspoon dried oregano
salt to taste
A pinch green chilli powder or 1 green chilli pepper finely chopped
1 tablespoon olive oil or coconut oil
A small bunch coriander or cilantro for garnish
This Is What You Do:
Preheat oven at 175 degrees C.
Peel and cut sweet potatoes into 1 inch cubes.
Heat oil in a deep pan. Choose an oven proof pan so that everything gets done in one pan.
Add onions to the oil. Saute till the onions just change colour.
Add sweet potatoes, carrots and peas, cook on medium low heat another 5 minutes.
Add garlic powder, black pepper, oregano, green chilli powder and salt.
Remove from heat. Make four holes in the hash mix. Break eggs in the holes.
Cover the pan and bake in the oven for 10 to 15 minutes, depending on how you like the yolks.
Serve straight out of the oven.