Who knew that something that came out of the dirt could taste so good? I’m talking about sweet potatoes! More specifically, a spectacular mix of the best food around that I like to call honey mustard sweet potato hash.
There’s no actual honey mustard in this dish in the traditional sense anyway. There’s dijon mustard and honey, but if you’re looking to find a replacement for that stuff you dip your chicken fingers in, this won’t exactly cut it…
BUT when paired with apple cider vinegar, garlic, and olive oil, it does make the perfect sauce for a sweet potato hash!
This dish typically falls into the category of foods I think about during cold, winter runs, but it actually does make a great summer meal as well. You can use fresh produce from the farmer’s market which never fails to make me feel way healthier than I actually am.
This is one of those awesome “breakfast, lunch, or dinner” meals that can be eaten without judgment at any point in the day. It’s also very forgiving, so add more veggies if you want to, add cheese, add meat, add whatever inspires you to greatness.
I always feel full in the best way after eating hash. I never feel weighed down, but instead, I am left knowing this one of those meals that really wish nothing but the best for you. It draws you in with its bright colors and runny egg, but it doesn’t leave you cheated like so many other delicious foods might.
Lately, I’ve felt slow and heavy on every single one of my runs. I know it’s because I didn’t give myself any time to recover from my two back-to-back marathons, But I feel like I need to keep going just a little longer because I have another one next weekend! In the meantime, I’ll probably be seeing at least a few hashes in my future.
Honey mustard sweet potato hash
Ingredients
- 4 large sweet potatoes, diced
- 3 large russet potatoes, diced
- 2 tbsp garlic powder
- 1 tsp black pepper
- 2 tbsp dried oregano
- 1 tsp dried sage
- 3 tbsp olive oil plus 1 teaspoon
- 2 tsp sea salt
- 2 red bell peppers, chopped
- 4 cups fresh kale, chopped
- 2 avocados, skins and pit removed, chopped
- 4 eggs
For the hash
For the honey mustard sauce
- 1 tsp Dijon mustard
- 4 tsp apple cider vinegar
- 2 tsp honey
- 2 tsp garlic powder
- 4 tbsp olive oil
- salt and pepper, to taste
Instructions
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For the hash
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Preheat oven to 450 degrees. Line a large baking sheet (or two regular-sized baking sheets) with parchment paper.
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In a large mixing bowl, toss together potatoes, garlic powder, oregano, and sage. Spread out on a baking sheet(s) and bake for 35 minutes or until potatoes are golden. When they come out of the oven, toss with sea salt.
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In a medium skillet, heat 1 teaspoon of olive oil to a medium heat. Add bell peppers and cook until no liquid remains. Turn off heat and mix in kale. Pour in honey mustard mixture and mix until combined.
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Combine potatoes and vegetables. Cook eggs in a nonstick skillet over a medium-low heat until the white is cooked but the yolk is still runny.
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Divide hash into four equal parts with one egg and one-quarter of the avocado.
For the honey mustard sauce
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In a small bowl, combine Dijon mustard, honey, apple cider vinegar, and garlic powder. Whisk until well-combined.
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While whisking, slowly pour in the olive oil so the mixture is emulsified. Add salt and pepper to taste.
