Ingredients
1 Sweet Potato (diced)
1 Sprig Rosemary (stems discarded, minced)
1 Egg
1/4 Onion (minced)
1/4 Bell Pepper (minced)
Cracked Black Pepper
Coconut Oil
Sea Salt to taste
Method
Sources
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Individual cups for perfectly shaped poached eggs
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
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Individual cups for perfectly shaped poached eggs
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
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Melt the coconut oil in a medium sized skillet over medium high heat. Add the onion and bell pepper. saute about 3 minutes. Stirring occasionally. Add the sweet potato. Lower the heat to medium, and cook for 10-12 minutes, or until the sweet potatoes are fork tender. Stir occasionally to prevent sticking. Transfer the sweet potatoes to a plate and cover with foil while the egg cooks. In a nonstick skillet, add a bit of coconut oil, over medium high heat. Crack the egg into the skillet. Lower the heat to medium. Let the egg cook until it just begins to set but isn't cooked through, and yolk is still runny. Uncover the sweet potatoes then use a spatula to carefully transfer the egg to the top of the hash. Season with sea salt and black pepper. Serve immediately.