There is a lovely brunch place that serves a similar dish, but with loads of cheese and sweet potato tots. This is my lighter at-home version that's equally good for brunch or dinner.
Total Time 30 minutesminutes
Servings 2
Author Laura Pfeiffer
Ingredients
2small sweet potatoesdiced into bite size pieces
1shallot or small onionthinly sliced
1large applediced into bite size pieces (use a sweet, firm apple like honey crisp)
Salt and pepper to taste
Olive oil or neutral oil
Eggs
Instructions
1. In a 10 inch skillet over medium heat, saute shallot in olive oil until they begin to soften, about 3 minutes.
2 Add sweet potato. Season with salt and pepper. Sautee and cover with lid until sweet potato begins to soften, about 8-10 minutes.
3 Add apple and continue to sautee covered until apples soften, about 5-6 minutes.
4. In the meantime cook eggs as desired (scramble, fry, poach, boil).
5. Divide sweet potato and apple hash between 2 bowls. Top with eggs.
Optional: Could be served with greens like arugula. Could also top with goat cheese or blue cheese crumbles. Roasted walnuts or pecan could be added for additional protein and crunch.