On food

Sweet potato hash breakfast tacos

Alex and I typically eat a pescatarian or plant-based diet, saving land meat for those extra special occasions (holidays, going out to dinner, etc). One of my favorite grocery shopping staples is the Heaven-Sent Sweet Potato. A lot of the breakfast meals that I cook have this as a main ingredient. I can’t get enough and my husband seems to be okay with it so thank goodness for that! I’m a huge fan of recipes that have minimum ingredients and/or dishes used because…lazy. So, let’s get this show on the road!

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Ingredients:

1 tablespoon of coconut oil

1 teaspoon of ground coriander 

1 teaspoon of ground cumin

1/2 teaspoon of chili powder

1 teaspoon crushed red pepper flakes

About 1 teaspoon of seasoning salt

1 chopped red onion (I should've used two... USE TWO!)

2 large sweet potatoes-- washed & cubed

1/2 cup vegetable broth (you can use water, broth is a personal preference)

2 eggs (or as many as you want.. for a vegan option-scratch the egg)

1 handful of cilantro (I'm not really sure how much of this I use, just season to taste!)

 

Directions:

Melt oil over medium-low heat. Add coriander, cumin & chili powder. Cook for about a minute.

Add onions. Coat with seasoning salt and let cook for 20 minutes (or until caramelized). Stir occasionally.

Add potatoes and broth. Cover with lid and cook for 20 minutes (don't stir). If potatoes aren't steamed all the way through, add more broth and cover again for additional minutes. Allow any excess broth/water to steam off by cooking for a few minutes without the lid on. 

Make a few openings between the hash and crack eggs inside. Cover again and let cook for 3-4 minutes. (This makes the whites fully cooked while the yolks remain runny)

Sprinkle (don't be shy, make it rain!) finished product with cilantro and crushed red pepper flakes. Scoop gracious amounts onto corn tortillas, serve with lime wedges and avacado slices. 

Chow down

Thank your parents for allowing you to be here for this present moment

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My husband is from Austin, so breakfast tacos are basically a necessity in this household. We probably eat them at least three times a week, but you can eat this meal with or without the shells! We also coat our everything with sriracha- this is a great example of something that works well with that obsession. Once again, personal preference!

Let me know if you decide to try this and what personal twists you put on it. Happy eating!

XOXO,

Nando

 

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