Sweet Potato and Leek Hash with Fried Eggs

Sweet Potato and Leek Hash with Fried Eggs

I had a strange realization this morning: I’ve only been eating eggs for a year.

Many of you know that from 2006 – 2012 I ate a strictly plant-based diet, which meant that I didn’t eat any eggs or animal products. Even prior to this I wasn’t a huge fan of eggs or meat so I usually ended up eating a lot of vegetarian/vegan items anyways.

The reason I haven’t shared a breakfast recipe involving eggs prior to today is because, well, I kinda suck at making them.

For some reason I find eggs really tricky. I either make them too runny or I cook them too long and they turn out crispy. Or, if I don’t have the heat just right, I burn the heck out of them. It’s a big problem and I’ve been trying to tackle it this year.

The good news is that I think I’m finally mastering the fried egg. And when you pair it with a simple sweet potato and leek hash? Umm. Heaven. 

Sweet Potato and Leek Hash with Fried Eggs

Sweet Potato and Leek Hash with Fried Eggs

This simple hash involves sweet potatoes and leeks, along with a few spices. If you’re new to or nervous about using leeks be sure to check out my tutorial on How to Prepare Leeks. They’re not too hard, I promise.

One of the trickiest parts of cooking eggs involves picking the right pan. I haven’t had good luck making eggs in my cast iron skillet so I always opt to make my eggs in my Swiss Diamond fry pan. It works pretty well because it’s an aluminum pan with a PFOA-free nonstick coating and reinforced with real diamond powder. (Don’t worry, the industrial-grade diamond powder used in the pans does not come from conflict zones. Believe me, I asked.) I don’t own any other nonstick pans, but this one works really well for eggs so I keep it around.

And if you need a little more help with frying eggs, I love this tutorial from The Kitchn.

What pans do you love for cooking eggs? Any other tips for cooking the perfect eggs you want to share? Leave a comment below!

 

5.0 from 1 reviews
Sweet Potato and Leek Hash with Fried Eggs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 2 – 4
Ingredients
  • 3 tablespoons coconut oil, divided
  • 2 medium sweet potatoes or yams, diced
  • Sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 medium leek, diced
  • 2 garlic cloves, minced
  • 4 local, organic eggs*
  • Black pepper to taste
Instructions
  1. Add 2 tablespoons of coconut oil to a skillet over medium-high heat. Add the sweet potatoes (or yams), along with a generous pinch of salt, cumin, and paprika. Cover the skillet with a tight-fitting lid and cook for about 5 minutes, tossing and flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
  2. Add the leeks and garlic and cook for an additional 5 minutes, covered, tossing and flipping occasionally. The hash is done when the potatoes are cooked and crisp and leeks are soft.
  3. Meanwhile, in a separate pan over medium heat, add the remaining tablespoon of coconut oil and crack the eggs directly into the pan. Cover the pan with a tight-fitting lid and cook 1 – 2 minutes, until the whites are set and the outer edges are just starting to curl up.
  4. Divide the hash between four plates and top with a fried egg. Add black pepper to taste, along with additional salt if desired, and serve hot.
Notes
*Buying eggs from local farmers is always best to ensure the highest quality and best treatment for the animals. If buying eggs from the grocery store, be sure to look for labels like organic, cage-free, free-range, and/or certified humane.

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Comments

  1. DeerFarmer says

    I use a well-seasoned cast iron pan for eggs. The trick is thoroughly heating up the pan prior to putting the eggs in. I’m a big fan of cast iron cookware- looked after, it’ll last you for life, and it’s DIY non-stick coating!

  2. Vicki Bogdanos says

    Amazing. I’m making this dish right now and can’t stop eating the potatoes right out of the pan. Great recipe. The only thing I ran into is that I had to add a little more coconut oil when adding the leeks because the sweet potatoes absorbed the 2 tbsp I initially put in the pan. I didn’t want the leeks to burn. I’m going to make this dish often.

  3. Chelle says

    I tend to cook for people who do not like things very spicy – it can be frustrating at times when I prefer things with a bit more kick (*sighs*) – would you recommend that I half the cumin and paprika in this? Or does it even out to be a milder dish on it’s own?

    • Sonnet says

      Cumin and paprika don’t add a lot of spice to this recipe, but they do add flavor. If you are concerned about it, you can start with half the amount and add more as needed. :)

      • Chelle says

        Thank you. I halved the spices as recommended and the recipe was a big hit – as well as a great new way to use up the sweet potatoes (other than various soups I’ve cycled through) still in storage from this past summer. I’ll definitely be making it often!

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