Going into Whole30, I was not a fan of sweet potatoes. I just never liked them and boycotted trying them again until I just got to the point where I needed to try some new things, new flavors. Now, I could eat them at every meal though I try to limit our intake to 2-3 meals a week. They are just TOO good!
Over the past 28 days, I’ve made a lot of eggs but this is by far my favorite breakfast. It’s just the right balance of sweet and savory. You’ll want to make it every day.
Up until this point, I’d never poached an egg in my life and was very scared to even try. But I followed Smitten Kitchen’s recipe and they turned out quite well. If you’ve never made them either, I suggest reading through her post before starting to make this recipe.
This recipe makes about 2-3 servings.
- Olive oil (or coconut oil)
- Leftover roast beef (or steak) – cut into bite sized pieces
- 2 green peppers finely chopped
- 2 yellow onions finely chopped
- 1 sweet potato – chopped into cubes
- 6-8 cups of spinach
- Eggs (however many you want – we did a total of 4)
- Salt and pepper to taste
- Fill a pot of water with some vinegar and bring to a boil
- Drizzle olive oil in frying pan and heat up. Then add in sweet potatoes. Cook for about 5-8 minutes until sweet potatoes start to get soft.
- Add green peppers and onions. Continue to cook until onions and sweet potatoes are caramelized.
- Add in beef, salt, pepper, and cook for a minute or two, then add 1/2 – 3/4 cups of water and cover on low heat while you poach your eggs.
- When water comes to a boil, start poaching your eggs.
- After your poached eggs are done, check to see how the hash looks, if there’s still a lot of water, turn up the heat and cook it off – that should only take a minute or two.
- Put approximately 3-4 cups of raw spinach on a plate (we just do handfuls) then pour your sweet potato hash veggie mix on top and finally add your poached eggs.