Sweet Potato and Leek Hash With Fried Eggs

In Sonnet’s Kitchen has something a little different for your breakfast. This makes 2-4 servings and takes less than 20 minutes to prepare and cook.

Ingredients:

  • 3 Tbsp coconut oil, divided
  • 2 medium sweet potatoes or yams, diced
  • Sea salt
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 1 medium leek, diced
  • 2 garlic cloves, minced
  • 4 eggs
  • Black pepper to taste

Directions:

  1. Add 2 Tbsp of coconut oil to a skillet over medium-high heat. Add the sweet potatoes (or yams), along with a generous pinch of salt, cumin, and paprika. Cover the skillet with a tight-fitting lid and cook for about 5 minutes, tossing and flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
  2. Add the leeks and garlic and cook for an additional 5 minutes, covered, tossing and flipping occasionally. The hash is done when the potatoes are cooked and crisp and leeks are soft.
  3. Meanwhile, in a separate pan over medium heat, add the remaining tablespoon of coconut oil and crack the eggs directly into the pan. Cover the pan with a tight-fitting lid and cook 1 – 2 minutes, until the whites are set and the outer edges are just starting to curl up.
  4. Divide the hash between four plates and top with a fried egg. Add black pepper to taste, along with additional salt if desired, and serve hot.
  5. Enjoy!