I was sitting at work dreaming about food, which is fairly typical. The wife was traveling and I wanted to make something easy and healthy, that I could rock out while watching two small monkeys. Enter, sweet potato and spinach hash with crispy egg.
Cooking with 2 small children at your feet can be a challenge, but I do my best to balance allowing them to help, dad time and eating before 9 PM.
What I like to do is take about 20-30 min to prep my meals right when I get home from work. This is about the time necessary to get most meals geared up for cooking and the attention span of my kids.
I get everything set, put it aside and then play with the kids while they burn off some energy. I’ll put the little one down for sleep and then do the cooking while the big one helps.
A recipe like this doesn’t take a lot of prep but the cooking goes much fast when you’ve got everything ready for the heat.
I made this lovely dish for only a four-year-old and myself, but scaling it is totes easy.
Let’s get cooking!
Prep: 10 minutes Cook: 25 minutes Total: 35 minutes
INGREDIENTS YOU’LL NEED:
1 sweet potato
1 shallot, finely sliced
1 cup spinach
1 teaspoon cumin
1 teaspoon paprika
Red pepper flakes
Flavor God Everything Spicy
Kosher salt and fresh black pepper
Macadamia nut oil
- Finely slice the shallot
- Peel and dice up the sweet potato into cubes. It cooks more evenly the more even your pieces (duh). My shit always looks like part of a pie chart, but at least they’re consistent.
- In a stainless sauté pan, heat up Mac Nut oil (about 3 tablespoons)
- Once you get a pop or two from the oil, add the sweet potatoes, shallot, cumin, paprika, red pepper flakes and season with Kosher salt and freshly ground black pepper
- Cook the goodness, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-18 minutes (Obvi the more potatoes the longer it will take, so check yourself)
- I prefer fresh to frozen
- Make sure it’s washed and dried
- When you have about 5 minutes left of cooking, drop in the spinach. Toss a little more S&P.
- Right after you added the spinach, heat up a non-stick with some olive oil. Let it get just shy of smoking.
- Crack two eggs onto a plate
- Once the heat is ready, slide the eggs off the plate directly into the hot oil. It will splatter and sound like every movie you see taking place in a dinner. It will be awesome.
- Season with S&P and some Flavor God Everything Spicy
- Let it fry and get mad crispy while you mess with the edges with a spatula (gotta keep them in check)
- Because you’re essentially searing the eggs, the yolk will still be juicy while you develop a nice tasting bottom
- Maybe 2 minutes, they’ll be done, right around the same time your hash is complete
- Heap as much of the hash as you can onto a plate or bowl, slide the eggs off the skillet onto the hash, drop chopped scallions like bombs and put directly in your mouth.
I modified this recipe from fellow dude food blogger, Shared Appetite. He’s good and you should check him out.