1 Servings 8 min Cook
1 Sweetpotato, 5" long Sweet Potato
1 Tsp Salt
1 Tsp Pepper
1 Tsp Garlic
1 Tbsp Cloves
1/2 Tbsp, leaves Basil
1/2 Tbsp, leaves Thyme
1/2 Tbsp, leaves Oregano
0 Tsp Paprika
1 1/2 Tbsp Butter
2 Large Egg
2 Cup Spinach
1 Cup Balsamic Vinegar
1/2 Tbsp Olive Oil
Peel the sweet potato and grate it by hand on a grater or in a food processor.
In a large bowl mix the grated sweet potato with salt, pepper, garlic, and dried herbs.
Heat 1 tbsp of the butter in a large pan over medium heat.
When the pan is hot, add the seasoned sweet potatoes and stir-fry for a minute.
Put a lid over the pan for a few more minutes while the sweet potato cooks until soft and tender.
Make the eggs: melt the remaining ½ tablespoon of butter in a pan over medium-low heat.
When the pan is hot, crack two eggs into the hot pan.
Season the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks.
Once they’re done, carefully slide them on top of the of hash.
Make the salad: Toss the spinach with the balsamic and oil.
Serve the hash and eggs with the salad.