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Sweet Potato Hash w/ Poached Eggs + Parsley Pistou {Paleo, Whole30, GF, DF}

Updated: Jun 17

Crispy on the outside, creamy on the inside sweet potatoes, vegis, creamy + dreamy poached eggs topped with a fresh Pistou sauce (pesto without the nuts) make this no ordinary hash!

With the first bite of this hash, I was brought back to my dad cooking breakfast hash on the outdoor grill growing up. When I was making the recipe I burned the sweet potatoes a little which definitely brought that smokey flavor (don’t worry, I changed the recipe so hopefully you don’t do the same:)). But I am thankful for the sweet memory it gave me:).

We love hash at our house…we have it for breakfast, dinner, left-overs for lunch…it really is the perfect meal. It’s the one “meal” my husband will make and I love it when he does. He somehow gets the potatoes just perfectly mash-y on the inside + brown and crispy on the outside. He also adds apple to it, which is so yummy! He is a master on the grill, especially steaks but when it comes to meal-time I’m usually the one in kitchen…it helps that I love to cook! It really is a treat when he makes hash!

This recipe is inspired from a one-night getaway we had last weekend. We have been buried in snow and in the house a lot lately so we decided to take a short trip. It was really nice to get out of the house and spend time together. The restaurant we went to for breakfast had a hash with a pistou sauce on the menu. I had no idea what pistou was but it sounded fancy enough that I knew I wanted to try it! The hash was so yummy! I knew I wanted to go home and re-create it!

I didn’t figure out what a pistou sauce actually was until I went home and googled it. It’s just pesto without the pine nuts! I also remembered that in a cookbook my neighbor was kind enough to let me borrow (we had a cookbook and tea date:)) there was a recipe for a pistou sauce and also happened to have a recipe for sweet potato hash that I based this recipe on. The cookbook is called GJELINA. It’s definitely more on the fancy side but so fun to be inspired by!

GJELINA’s recipe was for Carrot Top Pistou and I honestly have no idea what the herbs were in the restaurant’s pistou recipe but I thought parsley and basil would go good together, especially on hash with a poached egg. I made things easy and used the recipe for my Interchangeable Greens and Nuts Pesto, minus the nuts.

The restaurant used regular potatoes but decided to change it up with sweet potatoes. I also switched up the vegis in this recipe with ones I like/had on hand. That is the great thing about hash and this recipe, you can add whatever vegis you love…or need to use up:).

Even is though the sun is shining and the snow is melting there’s never a wrong time for a comforting meal. I hope this recipe brings you some comfort for any meal of the day!

Food, like a loving touch or a glimpse of divine power, has that ability to comfort. -Norman Kolpas

Sweet Potato Hash w/ Poached Eggs + Parsley Pistou {Paleo, Whole30, GF, DF}

Crispy on the outside, creamy on the inside sweet potatoes, vegis, creamy + dreamy poached eggs topped with a fresh Pistou sauce (pesto without the nuts) make this no ordinary hash!

Course: Breakfast, Main Course

Keyword: Dairy Free, Gluten Free, Hash, Paleo, Pistou, Sweet Potato, Whole30

Author: Alicia Raymond


  1. 3 tbsp virgin coconut oil

  2. 1 large sweet potato, peeled and cut in 3/4 inch cubes

  3. 2 medium carrots, 1/2 inch diced

  4. 1 small leek, cut in halved lengthwise + thinly sliced and cleaned in colander

  5. 2 small zucchini, 3/4 inch diced

  6. salt & pepper to taste

  7. 2-4, or more:) poached eggs see recipe below

  8. Parsley Pistou see recipe below


Heat medium-sized pan over medium-high heat. Once heated, melt coconut oil in pan. Then add your sweet potatoes and stir in the coconut oil to coat. Spread out evenly in pan to have all sweet potato touching bottom of pan. Cook for about 2-3 minutes until golden brown. Once brown flip sweet potato over, not stirring, with a spatula (I love this one). Cook for another 2 minutes, or until golden, on the other side.

Next, stir in carrots and leeks. Slightly flatten and spread out in pain so carrot is able to share the bottom of the pan as well. Cook for about 2 minutes without moving until bottom of carrots are brown, making sure to adjust heat so there is no burning.

After two minutes stir in zucchini + salt and pepper. Repeat previous step to ingredients in pan out flat so zucchini has a chance to get some searing action as well. Cook for about 2 minutes, checking to make sure no burning is happening.

After two minutes, stir and test to sweet potato (carefully) to make sure it is soft on the inside and nice and brown on the outside. If so, hash is done!

Plate hash and top with 1-2 poached eggs, as desired. Drizzle Parsley Pistou over the top of the egg and hash. ENJOY!


Recipe adapted from GJELINA by Travis Lett

Parsley Pistou

Similar to pesto but not the same. Pistou is our much-loved pesto without the nuts. This one switches things up with parsley. This recipe mirrors my Interchangeable Greens & Nuts Pesto Recipe, minus the nuts!

Course: Appetizer, Side Dish

Cuisine: French

Keyword: Basil, Parsley, Pistou


  1. 1 clove garlic

  2. 1 cup parsley, moderately packed (some stems okay)

  3. 1 cup basil leaves, moderately packed

  4. 2/3 cup extra virgin olive oil, plus more to thin out as needed

  5. salt and pepper to taste

  6. squeeze of fresh lemon juice


Place garlic on a dry pan on medium-high heat to toast both sides for a minute or two, being careful not to burn garlic (let your nose be your guide) to mellow out the garlic a bit and add a toasty flavor.

Place toasted garlic in a food processor and pulse garlic is finely chopped.

Add in basil + parsley and process until finely chopped, scraping down the sides as needed (this may take a little bit)*.

Add the olive oil in a slow stream while the food processor is running and process until a smooth pesto forms, scraping down the sides as needed.

Add in more olive oil as needed/preferred to get a thinner consistency. Having the pistou on the thinner side helps to be able to drizzle it over your eggs and hash.

Taste and season with salt and pepper as desired.

Place pistou in desired dish/jar and add a squeeze of lemon to keep it fresh and give it a zesty flavor!


*My food processor didn’t chop the herbs very well (it has issues) and my pistou turned out chunkier than I would have preferred. Be sure and chop those herbs fine. 

Poached Eggs

Simple and delicious. The vinegar helps the whites to firm up so your cute little poached egg stays together. Pouching them cold, right of the fridge helps to keep the egg whites together as well! If you’re brave you can crack more than two at a time in the pot…for some reason this is intimidating to me.

Course: Breakfast

Keyword: poached egg

Servings: 2 eggs


  1. large splash apple cider vinegar

  2. 2 eggs, cold out of the fidge


Bring a small pot with water to a low boil.

Once water comes to a low boil, turn down to medium heat and add the vinegar.

Crack egg into small bowl.

With the handle of a slotted wooden spoon swirl water rapidly*.

Carefully dump egg into water. Repeat quickly with other egg, dumping into bowl and then into water**.

Cook for about 4 minutes for runny inside and cooked egg white (times may vary, depending on egg temp and size).


*Some say do swirl, some say don’t. It has worked both ways for me. I swirled this time and they turned out good. I can’t remember exactly how they turned out with no swirl, but I believe it was good enough for me to say…”why have I been swirling”. **If you want to do the swirling method for both eggs, you will need to cook your eggs separate. I cooked my separate this time because I wanted to make sure they turned out pretty:), but I bet they would have turned out good without cooking sperate. 

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