Yams hash with fried eggs!
If you have a mixer, this sweet and savory plate o’ carbohydrates could be inside your craw in ten minutes. Having a couple of simple mods, you are able to transform this side dish right into a fast, complete meal: top it with a few fried eggs in the morning or add some cooked meat (or sausage!) for any hearty supper. You can adjust the seasonings – simply make it already.
Elements (serves 2)
For that hash:
- 1 large garnet yam (I personally use the word yam and yams interchangeably)
- 1 large pinch of kosher salt
- Several turns of freshly ground pepper
- A couple of shakes of garlic clove powder
- A few dashes of onion powder
- 2 tbsps body fat of preference (I made use of lard)
- Aleppo pepper (optional)
- 4 large eggs (2 per serving)
- 1 tablespoon butter
- Kosher salt
- Freshly ground pepper
Grab a yam or seven, based on the number of folks you will be feeding.
Peel and cut the yam lengthwise therefore the slices easily fit in the feeding tube of the mixer.
Attach the julienne slicer edge towards the machine and shred the yams.
You are able to grate the yams manually but the chance of maiming yourself rises tremendously.
Transfer the shredded yams to some large bowl and toss with salt, pepper, garlic clove and onion powders, and dried herbal treatments.
You are able to certainly substitute fresh alliums and herbal treatments if you have them. Taste the mix and adjust the seasoning.
Toss all things in the body fat and stir-fry for any minute. Then, pop on the lid for any couple of more minutes as the yams prepare.
The hash is prepared when there’s some crunchy brown bits and texture is soft and tender.
…or you are able to split the hash into two portions and top each dish with a few sunny-side-up eggs. Adding the eggs brings an excellent richness towards the hash, causeing this to be a complete and well-rounded dish with sufficient o’ body fat and protein to choose the carbohydrates.
Melt a tablespoon of butter inside a 8-inch surefire skillet over medium-low warmth. Once the butter foam, crack two eggs right into a bowl and pour ‘em lightly in to the hot pan.
Season the eggs with pepper and salt, and canopy having a lid for just two-3 minutes, for the way runny you want your yolks.
Once they’re done, carefully slide them from the skillet and on the top of the mound of hash. Repeat using the remaining eggs. Sprinkle more Aleppo pepper on the top.