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Monday, October 7, 2013

Meatless Monday: Sweet potato hash with eggs (with homemade Hollandaise sauce)


I've spent the last few months without eating a big breakfast. Sure, I'd have a 350 calorie smoothie but there were times I really missed a hardy breakfast of eggs, bacon and potatoes. I then decided that since I missed breakfast, I would make breakfast for dinner with some farm fresh eggs my co-worker brought in for me.

I found this glorious recipe on Pinterest (I bet you're not surprised, right) and made some adaptions. First off, instead of grating the sweet potatoes by hand, I used the grate attachment on my food processor to simplify the process because hand grating sweet potatoes = PITA.  I also found the homemade Hollandaise sauce to be much simpler than I thought (which may be bad for my waistline). Topped with two eggs and the sauce, this sweet potato dish was decadent! Also, I will never buy frozen hash browns again!


Sweet potato hash with eggs (with homemade Hollandaise sauce)

Hollandaise sauce
2 large egg yolks
1 tablespoon fresh lemon juice
6 tablespoons unsalted butter, melted and warm
Kosher salt and freshly ground black pepper

Sweet Potato Hash
2 tablespoons olive oil
2 medium sweet potatoes, coarsely grated
Salt, pepper (I used garlic salt(

4 large eggs (fried, scrambled or any way you'd like them)
hot sauce (optional)

To make the Hollandaise sauce: In a blender, combine egg yolks, lemon juice and 1 tablespoon water. Blend until well-combined. With motor running, pour unsalted butter into blender jar in a thin stream until a thick sauce forms. Season with salt and pepper and set hollandaise aside.

To make the sweet potato hash: Heat 2 tablespoons oil in a large, heavy skillet over medium-high until hot. Add sweet potato and cook, stirring occasionally, until sweet potato is crispy and charred in places, about 8-12 minutes.  Season with salt and pepper.

Top with your egg of choice! 

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