13 Dec Eggs on Sweet Potato Curry Hash
Sometimes my experimenting nature serves me well… sometimes it leads me to epic fails. Then there are times when I just grab the wrong spice jar unintentioanlly and end up with oregano in my smoothie. Yuck! But then I learn what flavour can override oregano. For the record, cinnamon, berries or pineapple do the job. Isn’t learning what life is all about? Learning, growing, then learning some more and keep repeating!?!
From my early days in the kitchen when I cooked everything on high heat so I could cook and eat quicker, I’ve learned a thing or two about food, flavours, nutrients and cooking. I encourage you to keep exploring in your kitchen and with your own personal tastes and preferences. Because things change! And so do you. Just because you didn’t like ________ (fill in the blank) when you tried it that time or two, does not mean that you won’t like or appreciate it now. It may be prepared differently or in combination with something else that you really do love and appreciate this time ’round.
Go on, open your mind and your mouth, give it another try.
This curious attitude of mine gratefully lead me to where I am today from my early days where fruits and veggies were non-existent in my household. I say this not to prep you for this curry inspired breakfast dish, but because I see it all too often… how things get discounted because of a previous experience that is no longer valid today. Please don’t be one of those fine closed minded folks that miss out on what could be the best thing of their life. Okay… maybe their day.
This recipe was not developed for a recipe book or blog post, but to fuel my empty belly one morning by using what I had in my refrigerator (as most of my recipes are) and it turned out so good that I’ve replicated more than a few spicy times.
What you need
1/2 Sweet potato (large), peeled and grated
1/4 Onion, finely diced
1/2 c Raw cauliflower, grated
2 Tbsp Coconut oil (or more if required)
1 tsp Cumin, ground
1/2 – 1 tsp Curry
Salt & pepper to taste
What you do
- Warm large skillet on the stovetop on medium heat. In the meantime dice onions. Once the skillet is warm, add half of coconut oil and melt it, then add diced onions and sauté them on medium high heat
- While the onion is cooking, grate the sweet potato and cauliflower. Then add grated sweet potato and cauliflower, cumin, half of the curry plus the salt and pepper to the mixture. Cook through on medium heat until the hash is softened
- Once the hash is cooked, remove it and divide it between two separate plates
- Add remaining the coconut oil to the warm skillet and fry the eggs until cooked to desired level (ie. sunny side up, medium or hard). Or baste the eggs like I do by adding a few drops of water to the skillet and covering with a lid so the water steams the top of the eggs
- Once the eggs are cooked, remove them from skillet, serve 2 eggs on top of plate of hash with a sprinkle (or two) of additional curry and more salt and pepper, if desired