When I gave up having bread on a regular basis, I realized that I was giving up one of my greatest pleasures… Dipping toast into a warm salty egg yolk.
I almost wept.
Then I found Life As a Plate’s recipe for Acorn Squash Breakfast Hash. AndreAnna had the same problem.. she missed the runny egg yolk.
I happened to have acorn squash in the fridge so I gave it a go… omg… soooooo gooooood… The egg yolk was amazing with the squash. Who knew!
One morning, I wanted this SO HARD. I thought, hey! I have a sweet potato! I bet I can microwave that sucker! I’m gonna give that go..
It worked… like magic.
First, Go all “Norman Bates on the Potato (after you clean it first)… you know.. stab it full of holes.
Wrap it in a paper towel
Microwave that sucker for about a 2 minutes, roll it over and nuke it again. It should be pretty soft when you put a knife through it. How long you cook it is going to depend on the size of your potato and how strong your microwave is.
While the potato cools, cut up some red onion and ham.
Cut your potato in half and peel it. You cut it in half so you have a flat edge to work with.
Melt some butter and cook up your onion and ham. Just enough for the onions to get soft.
While they are cooking…
I usually add a little olive oil here.. sometimes these are a little dry. The original recipe had garlic powder and onion powder, but honestly, I don’t miss it.. so I don’t bother.
After the onion and ham are cooked up, mix them into your sweet potato goop.
Form it into a ball like shape…
Flatten and cook until crispy-ish
Top with an egg .. or two