SWEET POTATO BUTTERNUT SQUASH CRISPY HASH AND POACHED EGGS

WHOLE 30 PALEO

This is a fabulous, rich hearty tasty filling breakfast, a great Sunday one pan breakfast for the whole family, who will enjoy the crispy caramelised sweet potato and butternut squash, sweet onions with a bonus of crispy bacon finished off with perfectly cooked soft runny yolk poached eggs, every spoonful is not enough!  

Prep time 10 minutes / Cooking time 25 minutes 

Ingredients 

(serves 4)

1 glug olive oil

1 onion finely diced

2 cloves garlic finely diced 

2 sweet potatoes peeled and chopped 

1/2 butternut squash finely chopped

8 rashers streaky bacon (no nitrates)

8 eggs cracked in to individual bowls

50ml white wine vinegar

Himalayan sea salt 

Fresh ground black pepper 

2 tbsp fresh parsley chopped 

Sweet Potato and Butternut Hash

Heat a skillet medium hot, add the olive oil, the onion and garlic and soften for five minutes without colouring, add the bacon, sweet potato and butternut squash, cook until tender and caramelised, around 15 - 20 minutes, take off the heat and rest to one side while you poach the eggs.

Poached Eggs

Bring a tall pan of water to a gentle simmer, add the white wine vinegar and whisk to create a central vortex, gently slip one egg in to the center of the vortex, cook for 2 minutes, remove and drain on a tea towel, place on top of the hash, repeat for the rest of the eggs then sprinkle the whole dish with fresh parsley, sea salt and black pepper, serve family style at the table and enjoy, my family does.