A Nom Nom Recipe for Sweet Potato Hash

In case you haven't noticed, it's cold as balls outside. And there's no better way to give old man winter the finger than by staying inside and cooking for yourself. Right? Right.

This past Sunday, I had a serious mid-Vinyasa craving for some sweet potatoes. I know I was supposed to be focusing on my intentions for that yoga class, but once the urge hit, all I could think about was the warm, starchy nom noms that I would prepare upon returning home. Also it was snowy outside, and sweet potatoes just sounded way more comforting than any old shavasana.

And this is the magic that I created! A sweet potato hash that is the perfect brunch base for your ooey gooey poached eggs. Recipe below:

Ingredients:
1 Large Southern Yam or Sweet Potato (about 1 lb)
1 Small Red Onion
3 Large Button Mushrooms
3 Cloves of fresh garlic (minced)
2 Tbsp of Olive Oil
1 Tbsp of Butter or Margarine (optional)
Salt and Pepper to taste

Instructions:
Bring a small pot of water to a boil with a little salt. Chop Yam/Sweet Potato into even, bite sized pieces and add to boiling water and cook until desired tenderness (you'll want to leave a little bite on these because they go back in the pan with other ingredients). Drain the sweet potatoes and set aside. Meanwhile, dice the red onion and mushrooms, mince the garlic and add to a saute pan with 2 Tbsp of Olive Oil. Saute until onions are soft and translucent. Add the cooked sweet potatoes to the saute pan and fry together until potatoes start to mix in with the other ingredients. Add the butter and continue to saute until melted (optional - you can just skip this step and continue to saute in the olive oil, but it adds a hella good flavor!) and potatoes are a little crispy on the edges. Add salt and pepper to taste.

You can top this hash with poached eggs and salsa, sprinkle with green onions, or use as a side to a nice country chicken dish! Last night I filled a whole wheat pita with fried eggs, cheddar and the leftover hash and it was delicious. Eat up folks. It's fairly healthy and super filling. Winter vegetables FTW!