Tuesday, August 11, 2015

New Recipe! : Sweet Potato Hash with Over-Easy Eggs

Mondays are so blah. Yesterday, I was so tired all day. I was also starving all day lol We had a, let's just say, less than healthy weekend. We ate WAY too much fried food (Goettafest and County Fair). So when I got back to eating normally and healthy yesterday, my stomach was like "WHERE'S ALL THAT FOOD YOU GAVE ME OVER THE WEEKEND!?"

Anyway, when I got home after work, I was ready for dinner right away. This recipe, Sweet Potato Hash with Over-Easy Eggs, was already on the menu for the week. It's ridiculously easy and quick, and seemed like the perfect Monday dinner. Nom Nom Paleo strikes again with delicious Paleo food. This recipe was a Whole 30 discovery and an instant favorite.

Make sure to enter the GIVEAWAY on my previous post! Ends this Friday August 14. Free stuff! And not much competition at the moment ;)

Sweet Potato Hash with Over-Easy Eggs
from Nom Nom Paleo
2 servings


  • 1 large or 2 small sweet potatoes
  • pinch of hawaiian sea salt
  • fresh ground pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp NNP Magic Mushroom Powder (or any herb blend)
  • 3 tbsp ghee, divided (I used this one)
  • 4 large eggs
  • Aleppo Pepper


    1.   Peel the sweet potatoes and cut them in half, length wise, so that they will fit in your food processor.

    2.   Attach the julienne attachment to your food processor to shred the sweet potatoes. You can do this with a hand grater as well, but if you have the food processor, I HIGHLY recommend it. So much easier.

    3.   Heat 2 tbsps of ghee in a skillet over medium heat. (Ghee gives such a wonderful buttery flavor to this dish!) Once the ghee is sizzling, add the shredded potatoes and all spices but the Aleppo pepper. Toss to coat the potato in ghee and spices.

    4.  Cover the sweet potatoes with a lid, and let cook for a few minutes, until heated through. You also want the potatoes to start browning a bit. They're delicious when a little crispy.

    5.   Transfer the cooked hash to two plates, and cover to keep warm. 

    6.   Add the remaining tbsp of ghee into the skillet and reduce the heat a little. Add the eggs, and cook them over easy or to your liking.

    7.   Top the hash with the eggs, and sprinkle with a little Aleppo pepper to serve. You can also add some hot sauce, if you like it spicy. Siracha is DELICIOUS on this!

    Let me know how it is :)

    Until next time...

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