I am in love with sweet potatoes. It's no secret. They are tasty and delicious and versatile. You can use them in savory dishes, and sweet. We eat a lot sweet potatoes around here: as hash browns, medallions, fries, etc. I love that they fill you up AND they're nutritious too! Also, a lot of sweet potato varieties are mistakenly advertised as yams at your local grocery store. It's so weird! The only time you'll typically see "real" yams is at the asian market.
This dish was incredibly easy to make. You can substitute any vegetable you have in your kitchen. I often make a mini, non crusted, souffle version of this dish in ramekins or muffin tins to take to work.
1 garlic clove, roughly chopped
2 baby leeks, sliced
4 baby bell peppers, sliced
6 asparagus stalks, cut into 1/2 inch rounds
1 medium sweet potato, grated
2 spoonfuls canned coconut milk
salt & pepper
Place garlic, leeks, bell pepper and asparagus in a small skillet and toss with a drizzle of olive oil. Saute veggies on medium high until they begin to soften slightly and their colors brighten. Set aside.
In a larger skillet, create a layer of grated sweet potato. Press the layer down with the back of your flipper and saute on medium for about 5 minutes, or until bottom browns. Flip sweet potato hash.
Spread the sauteed veggies evenly over the hash browns. In a cup, break the eggs and whisk. Add coconut milk, salt and pepper to the egg mixture. Carefully pour the egg mixture over the veggies and hash browns. (Add cheese now if you'd like!) Continue cooking on low to medium until egg is the consistency you prefer. I put a lid on the pan and turned the temp to low after I realized I was going to burn the hash browns. I think putting a lid on it and lowering the temp immediately after pouring the egg mixture should make it so you don't burn the crust. Also, if you own an oven proof skillet you can always move the entire dish into the oven to even out the cooking.