Somehow it’s Friday again, which means another week has gone by without me catching up on laundry or getting enough packing done. But hey, at least I’ve been cooking! I’m usually ready to crawl into bed by the time Friday afternoon rolls around, so dinner needs to be something quick and easy. Preferably with little clean up too, especially since our dishwasher just died. We’re moving in three weeks and our dishwasher died. Great timing, huh?
This cilantro lime sweet potato hash came together in about 20 minutes, which is faster than you can get pizza delivered to your door. I was going to bake the eggs, which would have truly made this a one-pot meal, but decided it was worth cleaning another pan to save some time by pan-frying them. If your kids aren’t fans of eggs, simply serve the hash as a side dish.
Altogether this dish cost me less than $10. Cheaper than pizza delivery too!
CILANTRO LIME SWEET POTATO HASH WITH EGGS
(Freebie ingredients are noted below. I didn’t need to measure for you tonight either!)
- 2 sweet potatoes, peeled and diced
- ½ onion, diced
- 2 garlic cloves, minced
- pinch of cumin – FREEBIE
- pinch of chili powder – FREEBIE
- lime butter (left over from Meal #1)
- salt & pepper – FREEBIE
- cilantro – FREEBIE
Peel and dice your sweet potatoes (dice them pretty small so they cook quickly) and your onion.
Remember the lime butter I made for Meal #1? Well, I made some extra so that I could use it tonight. You could always just add some lime zest to the hash if you don’t have any lime butter on hand or don’t feel like making it.
Heat 1 to 2 T lime butter in pan, then add onions and garlic. Cook until the onions begin to soften. Add sweet potatoes to pan and stir to combine. Add a pinch of chili powder, a pinch of cumin, and salt and pepper. Stir to combine.
Cook the potatoes for about 15 minutes over medium high heat. Let them sit for a few minutes at a time so that they brown in some spots. If your pan seems to get too dry, add a drizzle of olive oil or a tad more lime butter.
Once your potatoes are just about done (softened, brown in spots, but still a little bite to them), add about ¼ cup water to the pan to get all the yummy bits off the bottom and to add just a bit of moisture to the potatoes. Add chopped cilantro to pan.
Cook your eggs however you would like – pan-fry, poach, bake, etc. Top each portion of hash with an egg and some extra cilantro. And if you’re anything like me, dump a ton of Tobasco sauce on top (I haven’t met a hot sauce I didn’t like). Delicious!
4 meals down, only 1 more to go!