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Sweet Potato & Cauliflower Hash

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Sweet Potato & Cauliflower Hash

Active Time: 25 minutes   |   Total Time: 25 minutes   |   Serves 4  |  Gluten Free

  • For the hash:
  • 2 cups sweet potato (we used a 12-ounce garnet yam)
  • 1½ cups grated cauliflower (a small head)
  • 1 red bell pepper
  • ½ of a red onion
  • 3 tablespoons chopped fresh dill, plus more for serving
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons extra virgin olive oil
  • -
  • For the fried eggs (optional):
  • 1 tablespoon extra virgin olive oil
  • 4 large eggs
  • Kosher salt and freshly ground black pepper, to taste

Using the large holes on a cheese grater, grate the sweet potato and cauliflower and put them in a large bowl.

Cut the bell pepper into ½-inch pieces. Chop the onion. Add the bell pepper and onion to the bowl.

Chop the dill and add to the bowl along with the salt and pepper and toss.

In a large nonstick skillet, heat the oil over medium heat. Add the mixture to the skillet and stir to coat. Spread the mixture out evenly. Let cook untouched for 1 minute, then stir. Continue to cook, stirring occasionally, for about 10 minutes, until the vegetables are tender and beginning to brown at the edges. (If you only have a medium nonstick skillet, cook the hash in two batches.)

Fry your eggs now, if desired. In a medium skillet, heat the oil over medium heat. Crack in the eggs, spacing 2 inches apart them. Let cook 3 to 4 minutes, until the whites are set and the yolks are to your liking. Sprinkle with a little salt and pepper.

Divide the hash among plates and top with an egg. Sprinkle with a little more dill.

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