I’m so excited to share this savory dish with you guys! I realize that Lisa and I usually share dessert recipes, so I am making a point to include more meal recipes. I already have another savory recipe on the list to share!
This meal actually came about at the end of the week, when our fridge was bare – yet I still wanted to cook up something nourishing. Onions, sweet potatoes and eggs are staples in our house and I usually have some around, even at the end of the week. The second time I made this – I turned it up a notch and added the goat cheese and chipotle sauce. It definitely was a hit!
I can see myself making this dish often. I usually serve it for dinner with a side of greens for a delicious & balanced meal. I love that you can pretty much eat this for breakfast, lunch or dinner! If you have leftovers, the hashed potatoes reheat pretty well.
- 3 medium sweet potatoes, shredded (I use my food processor to do this)
- 1 onion (red or yellow), chopped
- 6 eggs
- 11/2 tsp paprika
- 1tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 3/4 tsp of salt
- ground pepper
- chipotle sauce (I used this one, you could substitute hot sauce)
- 6 ounces goat cheese, crumbled
- butter or olive oil for frying
In a large pan over medium heat, sauté’ onions in butter or oil until translucent. Add the shredded sweet potatoes and spices/seasonings. Try not to mix them too often – that way you will get some browning. Cook until the sweet potatoes are soft. They cook pretty quickly – between 5-10 min.Be careful not to over cook them, or they will get mushy. Plate the hashed potatoes and begin to fry your eggs. I used the same pan I cooked the potatoes in (yay for less pans!). Top the hashed potatoes with the eggs, goat cheese and chipotle sauce.