I’ve never been a huge egg fan, which is one reason I was a little nervous about doing The Whole 30 (because even good eggs are cheaper than other protein sources, so you end up eating a lot of them). In particular, I don’t like eggs in coconut oil. But, I’ve been finding ways to hide eggs in other food or make them more palatable. For example, yesterday we had poached eggs (much tastier, in my opinion, than pan-fried) on top of a mix-everything breakfast bowl of turkey slices, snap peas, tomatoes, and olives.
Also in Paleo news, we made our own ghee from Kerrygold butter (following Nomnom Paleo’s perfect directions), which was not only ridiculously easy but also fun and satisfying.
And for dinner last night, we made stuffed zucchini (stuffed with grass-fed ground beef, diced onions, yellow squash, tomato paste, and basil) and cherry tomatoes with olive oil and basil. Tasty and filling! I stayed full for 12 hours, which never happens.
But, the point of my post was actually just to describe this tasty sweet potato hash. When k and I lived together, we sometimes tried to make Indian sweet potato patties with these ingredients, but they always fell apart. So, let’s not kid ourselves; let’s just skip straight to hash.
Indian Sweet Potato-Spinach Hash
2 Tbsp ghee or other oil
2 sweet potatoes, peeled and shredded with food processor
Handful of spinach, coarsely chopped
Salt to taste
1/2 tsp cumin
1/2 tsp ground ginger
1/4 tsp curry powder
1. Heat ghee over medium in large frying pan or saucepan.
2. Mix together all ingredients except cilantro.
3. Add to pan, and allow to sit without stirring for at least a minute (so that the bottom of the hash gets a little fried). Then use spatula to flip it over in chunks. You may have to add more oil or ghee.
4. Once sweet potato is cooked, remove from heat and mix in cilantro pieces.