Poached Eggs and Sweet Potato Hash

5 eggs
avocado oil
3-4 Tbsp
1 sweet potato
grated or small dice
1 turnip
grated or small dice
3 cloves garlic
1 Tbsp tamari
1 Tbsp lemon juice
2 Tbsp dulse flakes
1 small onion
small dice
2 minced shallots
pepper to taste
1 Tbsp white vinegar
This is a delicious, health conscious breakfast recipe. Toasting the hash in the oven creates a beautiful contrast and balance to the delicate, creaminess of the poach eggs. A great option for balancing or building breakfast.
Combine all ingredients leaving out eggs, vinegar and oil.
Heat avocado oil in pan and sauté sweet potato mixture until mostly cooked.
Bring pot of water to a high simmer and add vinegar.
Spread sweet potato mixture on baking sheet and put under the broiler until mixture begins to get crispy and the sweet potatoes begin to caramelize a little, keep a watchful eye, about 5-7 minutes.
While the hash is in the oven, poach eggs in the water and vinegar.
To starve, plate hash and too with poached eggs.
source: Original recipe- Maya Finkeldey