This is a quick Mexican inspired sweet potato hash for one topped with an egg. Breakfast, lunch or dinner appropriate.
Are you a procrastinator?
I totally am.
I never used to be this way but within the past 2-3 years and specifically when it comes to work, I’ve been leaving stuff to the very last minute. Like whoa.
I’ve had this webinar on my calendar for no joke, 5 months. I won’t even get into how much I don’t want to do it, don’t think I should have to do it, or how much of a complete waste of time it’s going to be but nonetheless, it’s today. I ignored it, fought it, prayed it would go away (it didn’t) and just downright refused to acknowledge it’s existence. Until yesterday morning.
Employee of the year right here.
So for 5 hours straight I was buried in about 15 different PowerPoint slides, trying my best to ignore twitter and attempting to put together something of substance that I can talk about for 45 minutes on college campuses’ deferred maintenance and planning. Enthralling, no?
When I was finally getting to a place where I realized this thing was actually in somewhat decent shape and I might not sound like a babbling idiot while presenting, I looked at the clock and it was after 1pm. I had a 1:30pm conference call and needed lunch quick if I was going to be able to maintain a somewhat tame (as opposed to complete cranky hungry bitch) composure on this call.
And so this hash was born. A procrastination spurred, bitch avoidance, Mexican inspired sweet potato hash + egg.
A healthy, quick, satisfying breakfast, lunch or dinner appropriate meal for one.
When you’re pressed for time, plates are overrated.
- 1 small sweet potato, cubed
- ½ small yellow onion, chopped
- 1 tablespoon extra virgin olive oil
- ¼ cayenne pepper
- salt & pepper
- ½ bell pepper, chopped
- ¼ cup grape tomatoes, halved
- 1 tablespoon cilantro, chopped
- 1 egg
- In a small pan over medium heat, cook the potatoes & onions with the olive oil, cayenne pepper and salt & pepper, covered for about 5 minutes, until softened.
- Remove lid and cook for another 2-3 minutes until browned.
- Add remaining ingredients except for egg and cook for another 2-3 minutes, tossing everything together.
- Make an impression with a spoon in the middle of the hash mixture and crack the egg into the hole. Cover and cook for 3 more minutes until whites are set.
- Remove lid, garnish with extra cilantro or scallion and serve immediately.