The great thing about this recipe is you can play around with the vegetable and meat combinations in the hash. So if you don’t have ham, throw in some bacon. No sweet potatoes? Try carrots! And if you’ve never had success poaching eggs, this method was so simple even I could do it!
Serves 4: Each serving is approximately 240 calories
1 sweet potato, cubed into bite-size pieces
1 zucchini, chopped
1 cup baby bella mushrooms, chopped
1/2 yellow onion, chopped
4 ounces ham, cubed
1-2 TBSP coconut oil
1 TBSP fresh chopped rosemary
1 TBSP fresh chopped sage
1 tsp sea salt
1 tsp fresh ground black pepper
1 tsp apple cider vinegar
Melt the coconut oil in a large skillet over medium heat and add the chopped sweet potato. Sauté for a few minutes until the potato chunks start to soften, about 5 minutes. Add all remaining ingredients except for the eggs and vinegar, and sauté until the vegetables are soft and lightly browned.
Meanwhile, bring a small pot of water to a rolling boil and then add the apple cider vinegar to the water. Crack one egg at a time into a small bowl and then “pour” the egg gently into the water. Using a large slotted spoon, keep the water above the egg moving by gently sweeping the spoon through the water (being careful not to actually hit the egg while its poaching). After about 45-60 seconds, scoop up the egg – it is done when the whites have become somewhat solid and the yolk is bright yellow. Serve two poached eggs over a large scoop of the hash, and season as desired with extra salt and pepper.