SWEET POTATO HASH ENJOY DAN:

SWEET POTATO HASH BREAKFAST by CHEF DAN:

Serves 4

SWEET POTATOES:

2 sweet potatoes, diced

2 tablespoons butter, melted

1 teaspoon EACH kosher salt, smoked paprika, and turmeric

1.2teaspoon EACH cumin and chili powder

HASH:

2 tablespoon butter

1 onion, diced

1 bell pepper, diced

1 poblano pepper, blackened

PICO de GALLO:

Handful cilantro, roughly chopped

1 tablespoon lime juice

Pinch of salt

GARNISHES:

4 farm fresh eggs

1 tablespoon olive oil

Avocado, thinly sliced

Cilantro, roughly chopped

Freshly cracked black pepper

DIRECTIONS: (PREHEAT OVEN TO 400 F)

Remove blackened skin from poblano pepper and thinly slice.

1.   On a prepared baking sheet add diced sweet potatoes, and poblano pepper.

2.   Pour melted butter and next 5 ingredients in a bowl, stir to combine.

3.   Pour butter ingredients over the top of sweet potatoes and poblano.

4.   Bake for about 30 minutes.

5.   Add 2 tablespoons butter to a skillet and when sizzling.

6.   Add onion, bell pepper, sprinkle with salt and sauté for 10-12 minutes.

7.   Once sweet potatoes are cooked add to the skillet with the onion mixture.

8.   Place over medium-low heat and keep warm.

9.   Add 1 tablespoon olive oil in a skillet over medium-low heat.

10  Add eggs and cook for about 3-4 minutes.

11  When eggs are finished cooking, remove hash from heat using a spatula and place egg over each plate of hash.

12  Garnish with avocado, pepper, and cilantro.

ENJOY DAN:                                                               BON-APPETITE!!