Sweet Potato Breakfast Hash

We love veggies and this morning we had a leftover baked sweet potato from last night. When it comes to gluten-free, dairy-free breakfasts sometimes we can get a little bored and this was a tasty and colorful addition. I scooped out the sweet potato ‘meat’ from the skins and formed rough patties to pan-fry in extra virgin olive oil with a bit of sea salt.

I then sautéed in anther pan: zucchini, sweet pepper, onion, a few leaves of Swiss chard – with a bit of sea salt to accompany the sweet potatoes. Lastly, we cracked some quail eggs (our new fav) and made 3 fried eggs for each of us to top the veggie mixture. It was a Saturday breakfast success! We hope you enjoy this as much as we did and I know this will become a regular in our kitchen.

6 quail eggs (or 2 chicken)
1 Tablespoon Extra virgin olive oil
1 baked sweet potato
1 small onion
1 small sweet pepper
1 zucchini
4 Swiss chard leaves
Maldon sea salt

Method
Crack your quail eggs into a bowl and set aside.

Scoop out the flesh from the sweet potato skin.

Heat a skillet (preferably cast iron) with a bit of extra virgin olive oil.

Form the sweet potato flesh into a roughly shaped patty and place in the hot skillet. Sprinkle with sea salt. Cook over medium high for until golden and flip; approximately 2 minutes per side. Don’t worry if it breaks apart, it’s ok. Place into your serving dishes when done.

While the sweet potato is cooking heat a non-stick frying pan with 2 teaspoons extra virgin olive oil and sauté onion through zucchini until tender, stirring frequently over medium high heat. When the vegetables are nearly done, add the Swiss chard and cook 1 more minute. Season with sea salt.

Fry the quail eggs on the skillet (preferably cast iron). They will cook very quickly if the pan is still hot. Season with sea salt and flip to cook through.

Top the sweet potato patty with the fried quail eggs and vegetable hash. Serve immediately.