Nothing says brunch like a plate full of hearty hash browns and eggs, and bacon or sausage, if that’s your thing.
This vegetarian-friendly quinoa sweet potato hash is a lighter, clean eating variation of traditional brunch fair, made with protein-packed quinoa, and smooth, creamy sweet potatoes.
I’ve always had a love/hate relationship with brunch. I love the combination of breakfast and lunch foods, but I can’t get accustomed to the timing.
For someone who needs to eat first thing in the morning, and then again 1-2 hours later (thank you hypoglycaemia!) brunch can be a confusing concept.
Whether we are guests at a brunch or plan a meal out at a restaurant, the type-A person in me gets anxious, asking myself questions of the sort; ‘Should I have a lighter breakfast? Should I skip my mid-morning snack? How will I be able to wait until late morning for a meal?’
I know, sounds a little blown out of proportion. I mean, it’s brunch-not a total diet revolution.
It is what it is. (Hypoglycemics will sympathize, I’m sure).
Now, back to this delicious recipe.
This quinoa sweet potato hash is definitely a lighter rendition of traditional brunch fare. I’ve swapped the heavy, greasy meat portion with protein-packed quinoa, making this an ideal meal for vegetarians (and vegans as well, if you omit the egg).
The sweet potatoes add a mild sweet flavour to the dish, and are a great combination with the fried egg, since they are both smooth and creamy.
In retrospect, some sliced avocado layered over the eggs would have also been a delicious addition in the dish. As for spices and herbs, you could add just about any one you prefer; earthy cumin or cinnamon complement the mild flavour of sweet potatoes, and fresh dill, tarragon, and chives are delicious with eggs.
The beauty of brunches is that you can personalize the foods you choose to prepare, and the flavour profiles of each. So, take this recipe as a blank canvas, and personalize it to your heart’s desire!
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Heat oil in a medium pan on medium heat for 1-2 minutes. In the meantime, peel and chop the sweet potato into about 1 inch cubes. Add to the pan and sauté for 12-15 minutes or until fork tender and golden brown.
Add the quinoa and stir for about 1 minute to heat through.
With a spatula, move the quinoa and sweet potatoes along the outer edge of the frying pan leaving a circular hole in the middle. Add a teaspoon of olive oil or cooking spray if necessary then crack egg directly into the pan. (You can also remove the quinoa and sweet potatoes and cook the egg on its own in the pan.)
Cook the egg, as desired (scrambled, sunny-side up, etc).
I prefer my eggs cooked well on both sides with just a touch of runny yolk in the middle. Sunny-side up well done, I guess you could call them.
Serve as is or garnish with freshly grated Parmesan cheese and/or fresh parsley or dill.