Sweet Potato Hash + Fried Eggs

I woke up to the sound of pouring rain this morning and instantly felt like I needed something comforting for breakfast. I had one lonely ol' yam left in the fridge so I decided to whip up a quick sweet potato hash for breakfast (I use the term yam and sweet potato interchangeably although there is a slight difference between the two). True, yams are considered comfort food, but many people don't understand the nutritional value of them. 

Yam Fun Facts:

• Good source of vitamin B6

• Contains healthy antioxidants which also have anti-inflammatory properties

• Low glycemic index (highly recommended for diabetics)

• Stimulates collagen production and delays aging signs

P.S I think this just became my favorite breakfast dishes of all time



For the hash:

1 medium-large size yam, julienned

1/2 small onion, julienned

1 garlic clove, diced

2 tbsp EVOO

Pinch sea salt

1/3 tsp black pepper, freshly ground

1/4 teaspoon Herbs de Provence (or a blend of your favorite herbs)

Fresh thyme

For the egg:

1 large egg

Cooking spray (I use Vegetable cooking spray)

Pinch salt and pepper

Pinch Aleppo pepper (optional)


For the hash:

1. Peel and cut the yam in half, lengthwise

2. Grate the yams in a food processor using the julienne slicer part of the blade. You can also grate the yams if you don't have a food processor. Then transfer the yams to a small bowl.

3. Peel and cut a small onion in half. Grate the half onion in a food processor using the julienne slicer part of the blade. Then transfer the onion to a separate bowl.

4. Heat the oil in a large cast iron skillet over medium heat.

5. Once hot, add the diced garlic and onion and cook until transparent, or about 5 minutes. 

6. Add the sweet potatoes, salt, herbs, thyme, and black pepper and mix around. Cover and cook until yams cook and some brown crunchy bits are visible, about 10 - 15 minutes. Note: If you don't have a cast iron skillet, you can cook the yams for approximately 10 minutes in a regular skillet (covered) and transfer to a baking sheet and bake on 450°F for another 10-15 minutes. This will ensure the crunchy hash texture.

For the egg:

1. Spray vegetable oil in a small skillet. When hot, crack and pour an egg gently in to the pan. Cook covered on medium heat for 2-3 minutes, depending on how you like your yolk. 

2. Once cooked, season with salt, pepper, and Aleppo pepper. Carefully slide egg out of skillet and on to the mound of hash. 

Enjoy! And if you decide to recreate a version of this, or any future dishes, please send me pictures and let me know how it turned out! Don't forget to tag and hashtag @sobiasiddiqui and #modalacarte on IG