Jump Start

You guys posted so many fabulous lookin’ recipes last night that I just couldn’t resist making one tonight! 😀

Sophie from Yumventures, posted a recipe for the most amazing-looking sweet potato hash with poached eggs, and when I realized I had nearly every ingredient already on hand, I knew I just had to make this recipe tonight!

Consider this meal a “jump start” on the Reader’s Recipe fun!

I made a couple of changes to her recipe because I’m not very good with spicy food (so no jalepeños in my re-creation), but for the most part, I followed her recipe exactly.

While boiling the sweet potatoes for the sweet potato hash, I sauteed the onion and pepper until they were tender.

I combined half of the sweet potatoes with the onion and pepper mixture, while mashing the other half of the sweet ‘taters with plain Greek yogurt (I didn’t have sour cream) and a little bit of sugar (I didn’t have agave nectar).

Once the mixture and spices were all combined, I formed the mixture into patties and tried them up until they were brown and slightly crispy.

I topped the sweet potato hash patties with a dippy egg and dug in.

Oh WOW this recipe is delicious. Thank you, Sophie!!!

Sweet Potato Hash with Poached Eggs (recipe from Sophie, aka Yumventures)

Ingredients:

• 2 sweet potatoes, diced in ~1/2 inch cubes
• 1 onion, chopped
• 1 green pepper, diced (I used a red pepper)
• 1 jalapeno, diced (I omitted this)
• 1/4 cup light sour cream (I used plain Greek yogurt)
• 2 teaspoons agave nectar (I used sugar)
• Cilantro
• Salt, pepper, and garlic powder
• Poached egg (Mine was dippy)

Directions:

Boil the diced sweet potatoes until fork tender. Drain.

While potatoes are boiling, sautee onion, green pepper, and jalapeno until cooked.

Add half of the sweet potatoes to the onion-pepper mixture. Mash the other half with the sour cream and agave nectar, then add to the rest of the ingredients.

Mix all of the ingredients together, along with the salt, pepper, and garlic powder, mushing the whole cubes of potatoes as well, until everything is well combined. Scoop out into a bowl. Form patties out of the mixture and pan fry until they become brown and crispy on the outside.

Top the sweet potato hash cakes with a poached egg.

Reader’s Recipe Selection

After looking at every single recipe and clicking every single link, Ryan and I decided we’ll be making Kelly’s Rosemary Chicken and Zucchini. (I wouldn’t be surprised if we make more than one of the recipes you guys submitted!)

Watch for this recipe to pop up on the blog within the next week. When I post about this recipe, you can comment with additional recipes (or the same recipe you already submitted!) that you think I should try the next week.

I’m already feeling more creative! You guys sure know how to get a girl out of the “cooking the same meals” slump!

Oh, and by the way, it’s FRIDAY tomorrow!!!