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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

Ingredients

  • 3 tbsp virgin coconut oil
  • 1 large sweet potato, peeled and cut in 3/4 inch cubes
  • 2 medium carrots, 1/2 inch diced
  • 1 small leek, cut in halved lengthwise + thinly sliced and cleaned in colander
  • 2 small zucchini, 3/4 inch diced
  • salt & pepper to taste
  • 2-4, or more:) poached eggs see recipe below
  • Parsley Pistou see recipe below

Instructions

  • 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! 

Notes

Recipe adapted from GJELINA by Travis Lett