Monday, 8 September 2014

Simple sweet potato hash with zucchini

Sweet potatoes. They're pretty much awesome. 'Nuff said, right? I can just skip my description of how scrumptious this sweet potato hash was and get onto the recipe... 


Sweet potato hash by Welcome to Mommyhood #paleo #vegetarian #healthy

Okay, maybe not! Let's just chat for a little bit, shall we? Simply because I'm convinced sweet potatoes have awesome powers. Really. It's a thing. It's because I can usually (say 90 percent of the time) count on a dish with sweet potatoes being absolutely devoured by Mr. Toddler. It's those dishes that I try to sneak a little bit of extra into - something like zucchini or even, say spinach. Well, this time my spinach decided to freeze in the back of the fridge where I had sadly squeezed it in in order to make room for party food. Instead, I went for a zucchini from the garden, and topped it with some chives. Also from the garden. 

Don't get me wrong though, this isn't just a toddler dish, this is a whole family approved oh so tasty dish. I just love a good ole one pot dish that just makes my taste buds do a happy dance while I get to revel in the minimal clean up that I have left for myself. Oh yes. Eassssyyy dishes are the best. 

Plus it's versatile. Vegan? Skip the egg. Want some meat? Add some bacon. Or sausage. You can really change it up to suit your meat preferences, but it's absolutely delicious just as it is! Now you can have the recipe: 


Sweet potato hash



Ingredients 

  • 1 tablespoon coconut oil
  • 1 onion
  • 2 sweet potatoes (peeled and chopped into small pieces)
  • 1/4 cup water
  • 1 clove garlic
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika powder
  • Salt and pepper to taste
  • 1/4 cup courgette/zucchini
  • 2 eggs
  • 1 tablespoon water
  • Optional: Fresh chives to taste

Sweet potato hash by Welcome to Mommyhood #paleo #vegetarian #healthy



Instructions

  • Heat pan with oil on medium heat
  • Chop up onion into small pieces
  • Add onion to pan and stir occasionally 
  • While onion is cooking, peeling and chop the sweet potatoes into small pieces
  • Once the onion is translucent, add the sweet potato 
  • After about 5 to 7 minutes, the sweet potato should be turning golden/brown. Add 1/4 cup water and spices at this point. 
  • Cover and cook for an additional 5 minutes on a medium-high heat
  • Add the courgette 
  • Stir and turn down the heat to a medium-low level
  • Cover again for 3 minutes (until zucchini is soft) 
  • Remove the lid, and crack the eggs into the pan. Add the 2 tablespoons of water, too. 
  • Leave the lid on for 5 minutes for a runny yolk, 8 minutes for a hard yolk. 
  • Add finely chopped, fresh chives for extra tastiness

The instructions make it seem complicated, but really, what you need to do is toss in sweet potato, cover & cook, toss in zucchini, cover and cook, add egg, cover and cook. Done. See, not terribly complicated, but you do have to put in a few repetitive motions. It's worth it. Really, really, reaaaaaaly worth it. 


Sweet potato hash by Welcome to Mommyhood #paleo #vegetarian #healthy



Questions

  • What's your favourite way to eat sweet potatoes? 
  • Do you prefer sweet potatoes or white potatoes? 

Today, I'm linking up for Tasty Tuesday hosted by Lean Lena, Gluten Free Wednesday, and Savoring Saturdays!

Don't forget to checkout my Easy, healthy recipes page! Be sure to stop by my Paleo pinterest board for even more inspiration. 

Thank you for visiting!
Yuliya