If you love fun food like I do.
If you adore anything avian (birds, nests, eggs).
If you love comfort food.
You’ll love this.
Sweet potato hash gets a salty-sweet kick with a little onion salt and an egg bakes in the center for a most delicious pairing that would be fun to make with kids.
Or even, fun for a twenty-something gal who likes breakfast for dinner every now and then.
So don’t let a spud and a bird’s egg scare you. Try this recipe. You can even try it in the microwave.
1-6 or 7 oz. sweet potato
dash of onion salt
Cut your potato into four pieces. Heat for 30 seconds to soften a tad. Then take to the scraper and begin making hash with your shredder. You could process in a food processor, but you won’t get hash shreds, really.
Once your shreds are ready, put them in the ramekin. Shape a little hole in the center for the egg. Crack it and drop it in the center. Bake for about 15 minutes or until the egg and shreds are fully cooked.
Alternatively, if you want to try this in the microwave–which I also did once because I really didn’t have any patience that night–microwave your shreds in the ramekin for 3 minutes. Add in the egg as you would if you were baking, and microwave for another 1-2 minutes, being careful to listen for overheating or that unwelcome yolk-pop sound.
Sprinkle with a little pepper, hot sauce, or whatever else you like on your eggs and potatoes, and enjoy!