Eggs with Sweet Potato & Beet Green Hash
Active Time: 25 minutes / Cook Time: 16 minutes / Total Time: 30 minutes
Makes 2 servings
- 1 tablespoon ghee, plus more as needed
- 1 large sweet potato, (about 8-10 oz.) peeled and diced
- 1 cup diced onion
- 3 cups chopped beet greens and stems, separated* (you can also use kale, spinach, or Swiss Chard)
- ½ teaspoon fine sea salt, divided freshly ground black pepper, to taste
- 2 eggs
- 1 avocado, halved, pitted, and chopped
- Lemon juice
- Heat a large skillet over medium. Add the ghee. When it is melted, add the sweet potato and stir. Cover and cook for 4 minutes.
- Add the onion and beet stems to the skillet; stir. Cover and cook 4 minutes. (If the onion is browning too quickly, lower the heat to medium-low and let the condensation from the lid drain back into the skillet.)
- If you lowered the heat in step 2, increase back to medium. Remove the lid and add the beet greens, ¼ teaspoon salt, and black pepper to taste. Cook, stirring occasionally, 4 minutes.
- Scoot the vegetables off to one side of the skillet. If the pan is dry, add a bit more ghee. Once melted, crack the eggs into the pan, and fry or scramble, as desired (either method should take about 3-4 minutes).
- Transfer ½ of the hash to each of two plates. Serve each with an egg and ½ of the chopped avocado. Evenly sprinkle the remaining salt over the meals, squeeze the lemon juice over the avocado, and add black pepper to taste. Serve.
*The stems of beet greens, kale, spinach, and Swiss Chard are all edible! They can add a crunchy, juicy hit to recipes when left larger, and melt into the background when finely diced. Wash them well, as grit can get caught in them, and trim the bottoms, which are dried out. Proceed with the recipe as it is written. If a recipe doesn’t call for the stems, you can always use them! Chop them finely and add them with the aromatics, such as onions, garlic, ginger, carrots, and/or celery.