Sweet Potato Hash & Eggs

Ingredients (for 2 servings):

• 1 pounds sweet potato (approx 1 large potato)

• 1 tablespoons of coconut oil (or olive oil)

• Salt and pepper

• 2-4 eggs

Optional:

• Sliced scallions

• Cooked kielbasa

• Cinnamon & thyme (see notes)

Directions:

1. Peel and dice the sweet potato in 1/2 inch cubes. This is the most labor intensive part.

2. In a skillet, melt the oil and bring to medium high heat.

3. Add the diced potatoes and sprinkle with salt and pepper.

4. Sauté till soft and slightly browned (5-10 min).

5. Serve potatoes in bowls and return pan to stove to prepare eggs.

6. Place eggs on top of potatoes and enjoy

Notes:

• Add thyme with the salt and pepper, then when the potatoes are almost done, add 1-2 teaspoons of cinnamon. It forms a sauce with the coconut oil and is delicious.

• I like eggs prepared with runny yolks which spill over the potatoes. In a hurry, fried is easiest. Want to dress it up a little, soft boil and peel the eggs and serve them whole.

• For the meat eaters (or 17 y/o bottomless pits), add some cooked kielbasa

• Sliced scallions and even a squeeze of fresh orange juice really make the flavors pop.

• This was a goto dish the morning of soccer matches for my son -- now we dress it up and serve it as a main dish at dinner with two peeled soft boiled eggs and a side of toasted baguette and goat cheese.

• If you are making this for 4 or more people, I roast the potatoes in the oven at 400 for 25-30 min, stirring them every 5-10 min.