Sweet Potato Hash

Sweet potato hash is the perfect breakfast, especially if you have some potatoes leftover from a weekly dinner.

Ingredients:

2 each	Red potato, small dice
2 each	Sweet potato, small dice
1 Tablespoon	Olive oil
¾ cup	Bell pepper, seeded, chopped
½ cup	Red onion, finely chopped
¼ cup	Green onion, white and dark parts, chopped
½ teaspoon	Salt
½ teaspoon	Black pepper, ground

Poaching Eggs:

Method:

Steam the diced potatoes until fork tender, about 7-10 minutes.
Drain well and set aside.
Meanwhile, in a large sauté pan over medium-high heat, warm the olive oil. Add the bell pepper and red onion and sauté until the onion is translucent, about 2 minutes.
Add the diced potatoes, spreading them in a single layer. Reduce the heat to medium and cook, stirring occasionally, until the potatoes start to brown and the pepper is soft, about 6 minutes.
Stir in the green onion. Season with salt and pepper and cook, about 1 minute.
To poach eggs—use normal protocol for poaching the eggs.
For assembly:
½ cup Sweet Potato Hash, serve the poached egg on top of hash.