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Sweet Potato Breakfast Hash

Prep Time: 10 Mins
Cook Time: 20 mins
Protein Category: Pork, Eggs
Chef: PuraVida Kitchen
  • 6 large Eggs
  • 1-2 tbsp White Vinegar (optional)
  • 2 tbsp Olive Oil or any cooking oil
  • 1 LB Sweet Potato, peeled cut into ¾ inch chunks
  • ½ cup Red Onion, diced
  • Salt and Pepper, to taste
  • ½ cup Red Pepper, diced
  • 2 cups PuraVida Roasted Brussel Sprouts & Bacon
  • Salt and Pepper, to taste
  • For the Hash
    Step 1

    Heat oil in a large pan over medium-high heat.

    Step 2

    Add the potatoes, onion and red pepper to the oil and sprinkle with the salt and pepper. Stir to combine.

    Step 3

    Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are almost tender.

  • Step 4

    Turn the heat to high, add Puravida Roasted Brussel Sprouts and Bacon, while stirring to combine. Cook on high for 2-5 more minutes or until vegetables are heated through.

  • For the eggs:
    Step 5

    Fill a large pot with at least 4 inches of water and bring water to a boil.

    Step 6

    Crack your eggs into small individual cups, so they're ready to pour into the water

    Step 7

    Using a spoon, begin stirring the water in a large, circular motion, creating a tornado.

  • Step 8

    With the tornado turning, add the eggs one at a time. The motion of the water will wrap the egg white around itself, so the egg stays together as it cooks.

    Step 9

    Cook the eggs for 2 1/2 to 3 minutes, then remove with a slotted spoon.

    TIP: Eggs can be made ahead by moving the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

  • Step 10

    Serve the breakfast hash in a bowl, and top with an egg. Enjoy!

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