When I think of the ultimate festive fall item that is always being roasted in my oven, you can bet your money that it’s a sweet potato. I usually dice my sweet potatoes up in the oven with a few dashes of 21 Seasoning Salute from Trader Joe’s, coconut oil and maybe some nutritional yeast. Within 20 minutes, I have perfectly baked wedges or fries that pair nicely with a veggie burger, salad, leftover veggies or in a taco. In my opinion, you can always fit a sweet potato into your day. I find it funny that sweet potatoes are the equivalent of candy for me, that’s how much I love them. While the average American will get excited over a piece of pizza, I see sweet potatoes anywhere and instantly order or grab the dish. Yikes. When our dining calls on campus have a baked sweet taters with no butter or tons of crap loaded on them, I shove a ton into tupperware and my day is made. Ya got me?
Of course there are numerous dishes you can make with sweet potatoes besides just having them on the side of an entree, which is why I decided to make this hash.
Along with sweet potatoes, I love fried eggs. I don’t eat eggs that often but when I do, I believe they’re best either fried on a pizza, fried on some avocado toast, or topped over some sweet potatoes with some black beans. Growing up my mom always said how much she hated fried eggs due to the runny yolk. When we were in California in April 2012, we went to a tapas restaurant that had a fried egg pizza. It was my first experience with it and ever since, I’ve been hooked on the runny yolk. I love soaking it up with bread or potatoes and with this recipe, you can do just that.
- 2 small sweet potatoes (or 1 medium/large)
- 1 tbsp coconut oil
- 1-2 tsp 21 Seasoning Salute
- 1 egg
- 1 cup frozen sautéed mushrooms (Trader Joe's)
- 1 cup arugula
- Preheat your oven to 420º and slice your sweet potatoes into small cubes.
- Toss in coconut oil and 21 Seasoning Salute on a cookie sheet/pan. Place in heated oven for 15-20 minutes, once they are cooked well through, take out.
- While sweet potatoes are cooling, fry an egg in a lightly greased frying pan. Cook so just the whites are cooked through and the yolk is still a bit runny. Side aside on separate plate.
- Using pre-sauteed mushrooms from Trader Joe's freezer section, put 1 cup into your pan and once they thaw and the oils come out, add arugula.
- Top your sweet potatoes with the mushrooms and arugula, followed by the fried egg.
When I first made this dish, I was in a hurry to leave for class as I was headed to Ann Arbor, Michigan that night on a Megabus. I knew I had to make a well-balanced lunch before I headed out downtown on the L, followed by a bus ride to Union Station, followed by a 4 hour Megabus ride.
At first, I just went with the egg yolk and sweet potatoes but figured it needed something extra. This is where my brilliant idea of adding mushrooms and arugula came about. Adding the arugula makes quite the difference and enhances the hash SO much more. Somewhat turning it into a salad, the runny egg yolk flows through the arugula as a sort of dressing you could say. Maybe I’m being too graphic for those of you who don’t appreciate runny egg (like my mom) but trust me, this dish is a win win.
If you have a Trader Joe’s near you, I suggest grabbing your mushrooms from the freezer section. They’re awesome because they already come with olive oil on them so you don’t even need to oil your pan, you literally just throw them on the pan and within 3 minutes they’re cooked. If you can’t get your hands on these, a little coconut oil with raw mushrooms would do the job as well.
After prepping this last week in a rush and roasting the potatoes while I got ready for class, I realized how easy healthy meals can be. Even when you think you have no time, remind yourself there is always time to throw something together.
When I have extra free time, I make large batches of quinoa or rice so when I’m in a hurry, I can grab a bowl of it and add extra veggies from the dining hall. Even when you only have 30 minutes before class, pop some veggies in the oven to roast while you do your hair and make-up.
Always try to make time for the food you’re putting into your body. You’ll be thankful one day for it!
-Addie
