Sweet Potato Hash with Basil and Parsley
When I was growing up, eggs were not my thing. Didn’t like them fried, scrambled, over-easy or poached: you name it, I wasn’t a fan. I was quite the picky child and my breakfast usually consisted of Corn Flakes or buttered toast. Now, I’m 27 and while I wouldn’t call myself an egg connoisseur, I do enjoy them slightly more than I did when I was younger. Believe me, I certainly recognize the health benefits of eggs, what with all the protein and the general goodness that comes along with eating them. I think I've just realized that now, I enjoy eggs the most when they’re incorporated with other ingredients I really love. Enter, the sweet potato hash.
I came up with this dish on a Tuesday when, suddenly ravenous for brunch food, I realized I had next to nothing in the fridge. I scoured my kitchen and found one sweet potato, a pepper, tomato, onion and an egg. I grabbed my non-stick pan, a little bit of olive oil, Gourmet Garden Lightly Dried herbs and got to work.
This recipe truly couldn’t be easier - I’m pretty sure it went from the cutting board to my plate in less than 30 minutes. While I used scrambled eggs for my version, I’m sure this hash would be just as decadent topped with either a poached or fried egg. If you’re not a big fan of sweet potatoes (but c'mon, who isn't?), sub in regular white potatoes for a more traditional breakfast hash. I cooked the onion first with Gourmet Garden Garlic and then added all the veggies and sweet potato mixed with Lightly Dried Basil and Parsley. These Lightly Dried herbs are fantastic, especially since they refresh while cooking. Who would’ve thought I’d be cooking with fresh basil in February?
I’ve made this hash many times since that fateful Tuesday, probably more times than I’d care to admit. Sometimes with eggs, sometimes not. It’s customizable and simple - what more do you really want from a breakfast, lunch or dinner dish?
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 tablespoon Gourmet Garden Garlic
- 1 sweet potato, peeled and diced
- 1 red pepper, diced
- ½ pint cherry tomatoes, diced
- 1 tsp Lightly Dried Basil
- 1 tsp Lightly Dried Parsley
- 1 egg, scrambled (see note below)
- Salt, pepper, red pepper flakes to taste
- Pepperjack cheese, for garnish
Heat a non-stick saute pan over medium heat with the olive oil. Add the onion and Gourmet Garden Garlic to the pan, mixing well for 3-5 minutes until onion is translucent. Add the sweet potato, pepper and cherry tomatoes to the pan and stir to combine. Add salt, pepper and Lightly Dried Herbs to the pan and mix well, making sure all the veggies are seasoned properly. Turn the heat to low and keep sauteing veggies until sweet potatoes are cooked through and starting to brown, about 10 - 15 minutes. When veggies are cooked to your liking, remove from heat and add to serving bowl. Top with scrambled eggs and sprinkle with pepperjack cheese and Lightly Dried Basil.
Note: The first time I made this recipe, I scrambled my egg in an additional pan as my veggies were being sauteed. Since scrambling an egg takes only minutes, it’s best to cook right after the veggies are finished or during the saute process.