Sweet Potato Hash & Fried Eggs

Breakfast for dinner. Sometimes it's exactly what you need. 
Last night was one of those nights.

I entertained the idea of a frittata, but was just too hungry to wait for an oven to preheat and bake something. I wanted food fast! And someone has been begging me to cook sweet potatoes again so I put two and two together and got this. Fried eggs on a bed of sweet potato hash and warm feta spinach. Simple, effective and fast!

Creamy, salty feta, distinctly sweet hash browns with delicious egg yolk melting all the flavors together. Yum!

I know a lot of people worry about cholesterol when eating eggs, counting how many they consume each week. If you happen to find yourself in this group or are just interested in the subject check out this article I found on examine.com. Examine.com is in an independent organization which collates information on supplements and nutrition and provides summaries of current research findings in layman's terms, complete with citations and links to the studies themselves.


Serves 2.

1-3 T. canola oil
2 large sweet potatoes, peeled, grated
1 medium onion, diced
4 slices bacon (optional)
1 garlic clove, pressed
1/4 tsp. oregano 
1/4 tsp. basil
1/8 tsp. cayenne (optional)
Salt and pepper to taste
1 1/5 lbs. fresh spinach, or 10 oz.frozen, defrosted
60-90 grams feta 
4 eggs
Parsley (garnish) 

Wring out grated sweet potato with a tea towel to remove excess water. In a nonstick pan on medium heat, render bacon until crispy then remove, leaving oil to cook onions and sweet potatoes in. If not using bacon, add canola oil then sautee onions until translucent about 2 mins. Add garlic and sweet potatoes, stirring every few minutes until sweet potatoes become soft and begin to turn golden brown. Season with spices and salt and pepper. Chopped bacon and add back to pan. While the potatoes are cooking, wilt spinach in separate pan, allow excess water to cook off, turn off heat and add feta. Remove and keep warm, while frying eggs. Plate up the hash browns, feta spinach and fried eggs, garnish with parsley and serve with Tabasco.

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