Spiralized Sweet Potato Hash with Fried Egg
One of my favorite things to get when going out for breakfast is a great potato hash. Potatoes are Whole 30 and paleo approved, but the light sweetness of a sweet potato is great for breakfast. Spiralizing the sweet potato for this recipe creates a different texture from the cubed chunks of a traditional breakfast hash, plus the thin noodles meant it cooked much faster in the pan. Topped with some bacon and fried egg, this is great for a lazy Sunday breakfast, or even a quick weeknight dinner.
1 medium sweet potato, peeled and spiralized into noodles
1/2 tablespoon jalapeno pepper, finely chopped
1/2 tablespoon green onions, finely chopped
3 tablespoons of bacon fat
salt and pepper to taste
Peel the sweet potato and cut in half, making sure the cut is as flat as possible. Diced the jalapeno and green onions and set aside together. Spiralize the sweet potato and set aside. Heat a non-stick pan over medium high heat with 2 tablespoons of bacon fat. Once hot, place the green onions and jalapeno into the pan, and cook for about a minute. Add the sweet potato noodles, salt and pepper. Cook for 5-7 minutes, until your desired level of browning has occurred.
Remove the sweet potato noodle hash from the pan and set onto a plate. In the still hot pan, add the remaining tablespoon of bacon fat. Crack your eggs into the pan and cook for your desired level of yolk texture. I like mine a little runny, so I cook until the white of the egg is firm, flip and cook for about another 45 seconds. Remove from the pan, add to your plate and top the meal off with from fresh avocado and cilantro.