SWEET POTATO + CHICKPEA + POBLANO HASH WITH A FRIED EGG

While I have a serious love for traditional hash made with white potatoes, this hash breaks that tradition with the addition of chopped chickpeas, and the swap from white to the more nutrient-dense sweet potatoes. It also gets a kick of spice thanks to the poblano. It’s a great weekend breakfast that can easily feed a crowd. The fried egg is optional, but it makes this more of a main meal instead of a breakfast side dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Using a cheese grater, grate the sweet potato into a large bowl, along with the onion, then the poblano. Add the chopped chickpeas, paprika, salt, and pepper to taste, and stir to combine. Take a paper towel, and press it firmly on top of the sweet potato mixture to release as much of the moisture as you can. Heat the ghee in a cast iron pan over medium-high heat. Add the sweet potato mixture and spread it out evenly in the pan. Let it cook, undisturbed, for 5 minutes, or until crispy on the bottom. Using a spatula, flip the mixture (in pieces is fine) and cook on the other side for 8 to 10 minutes, until browned and crispy. Either while the hash is cooking or when the hash is done, fry the eggs. Heat the olive oil in a large frying pan over medium-low heat, and crack in no more than 2 eggs (away from each other). Cover the pan and cook for 3 to 5 minutes, until the eggs are cooked to your liking. I prefer the whites to be cooked through but the yolks a little runny—covering the pan helps achieve that perfect balance. When the eggs are done cooking, place them on top of the hash and serve.