Tools Needed: Chopping board, kitchen knife, large heavy-bottomed pan, spatula or wooden spoon
- ½ tsp. paprika
- 1 tsp. dried thyme (basil, or parsley will do)
- 1 medium sweet potato, scrubbed & cubed
- 1 yellow onion, diced
- 4 cloves garlic, minced or pressed
- ½ apple, chopped
- 1 tsp. crushed red pepper
- 3-4 Tbsps. olive oil
- Salt & black pepper, to taste
- 1 cup shredded cabbage
- 1 Tbsp. fresh parsley, chopped
- 2 eggs, fried over-easy
Whisk the red pepper flakes, thyme, and paprika together in a small bowl. Divide spice mix into two; set aside.
Heat 1 tablespoon of your preferred fat in a large, heavy-bottomed skillet over medium-high heat. Add the cubed sweet potato (remember to save the skins in freezer for stock) and sprinkle with salt and pepper. Stir to coat, then spread the potatoes in a single layer in the pan.
Cook for about 10 minutes until the potatoes are crisped at the edges—stir often enough that your potatoes don’t stick to the pan, but allow them to sit still long enough to form a nice crust. If your potatoes are sticking, add another 1 tablespoon oil.
Once the potatoes are crispy outside and soft inside, scrape into a bowl and set aside.
Add 1/2 tablespoon oil to the pan and stir in the onion and apple, half the spices, and another generous sprinkle of salt and pepper.
Cook for 3-4 minutes in the same way you cooked the sweet potatoes, stirring occasionally so the onion browns at the edges.
Add the garlic and cabbage and saute until tender (about 3 more minutes); return the potatoes to the pan. 1-2 mins to marry the flavors together.
Pile the hash onto a plate or into a bowl and top with over-easy eggs. Let the creamy yolks run into the hash, and enjoy!
Nutritional Facts: Calories: 239 ~ Total Fat: 7g ~ Saturated Fat: 2g ~ Trans Fat: 0g! ~ Unsaturated Fat: 4g Cholesterol: 160mg ~ Sodium: 418mg ~ Carbohydrates: 37g ~ Fiber: 8g ~ Sugar: 15g ~ Protein: 11g