Since Thanksgiving, I've had a hard time stomaching the thought of sweet potatoes. It seems like we do sweet potatoes for everything around the holidays, and I burn out on them pretty quickly. I had two large sweet potatoes left (and when I say sweet potatoes, I actually mean yams - the orange fleshed kind) and they were going to go bad pretty quickly if I didn't use them.
Sad face - one of them actually did go bad! I was hoping to salvage at least half of it, because I wasn't planning on making a lot, but it was time to call the vegetable coroner.
Fortunately I still had one whole good one left. I'd seen several posts on different paleo websites about using sweet potatoes (which according to their pictures are actually yams) for hash browns. I'd been putting this off for two reasons: one, I already mentioned how sick I was of yams, and two, my food processor passed away during the tragic accidents when I made the Pumpkin Scones. Grating the potatoes by hand with a cheese grater was the only way it was going to happen. To be frank, I just didn't want to do it.
In an effort to save the remaining sweet potato, I decided it was time. I cut off about a third of the potato, peeled it and went to work grating it. It wasn't as difficult as I expected, but I sure hope Santa puts a food processor in my stocking this year. If I didn't have to grate them by hand, I would most definitely make them all the time. Happy face! I love sweet potatoes because of how low in calories they are compared to their Russet counterpart. Plus they just pack so much flavor.
I have never, and I mean never, been able to cook an egg over easy. Without fail, I break the yolk. So, when I make "over easy" eggs, I combine the traditional method with a poaching method. I add water to the pan, cover with a tight fitting lid and let the steam cook the top of the eggs. It works perfectly every time. I use a glass lid so I can keep an eye on them and not overcook the yolks. As soon as the tops are white, they're done. You can go a little longer if you like them over medium but for me, there's something about a cooked egg yolk that just grosses me out.
Ingredients (for 2 servings):
1/3 to 1/2 sweet potato (yam)
1 T. coconut oil
Cooking spray
4 large eggs
Sea salt & ground black pepper
Directions:
Peel and wash sweet potato. If you have a food processor (lucky you!) grate it up with the grating attachment. If you don't, grate it with the large holes in a cheese grater and then go buy yourself a food processor. Or ask Santa.
Heat a skillet over medium heat. Melt coconut oil, turning the pan to coat the entire bottom. Add sweet potato shreds, then cook untouched for a few minutes or until they start to brown on the bottom. Coat the top of the potatoes with cooking spray. Flip, and continue cooking until desired tenderness. You don't want them mushy, but an undercooked potato is no fun either. If you don't like to use cooking spray that's fine, you could use a little more coconut oil. Keep in mind, though, that coconut oil is very high in fat and calories, so I use it sparingly. If you don't have coconut oil, olive oil would work as well. I just like the flavor of coconut oil.
When hash browns are almost finished, heat a skillet over medium heat. Spray pan with cooking spray (or coconut oil), and when pan is hot, crack eggs directly into the pan. Sprinkle with salt and pepper. Add a few tablespoons of hot water to the outside edges of the pan, cover with a tightly fitting lid, and cook until eggs reach desired doneness. Watch closely, and if all the water evaporates, you may need to add a few more tablespoons of water.
Serve eggs on top of hash browns.
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