Balsamic Glazed Sweet Potato Hash with Garlic Aioli

Balsamic Glazed Sweet Potato Hash with Garlic Aioli

Breakfast has been hailed as the most important meal of the day, and yet as much as I love eating, I hate trying to force food down my throat the minute I wake up. I suspect that I’m not alone in this feeling. Both trendy weekend eateries and long established, self-titled breakfast neighborhood classics seem to be transitioning away from breakfast and more towards brunch. For a sleepy head with an equally sleepy stomach, this is a food blessing and gives way to more food options.

While the weather hasn’t been feeling very fall-like, I’ve already gotten into the gig and have started drumming up some hearty, cold weather recipes, many of which involve sweet potatoes. I’m not sure what it is about them, but they’re amazing and make me feel healthier even if they’re probably not. Being both savory and sweet makes them the perfect option for a late morning breakfast and satisfies both Team Sweet and Team Salty breakfast eaters (I’m Team Salty all the way!). With a few spare orange spuds laying around, I threw in some balsamic vinegar and leftover garlic aioli to make a recipe that is wallet friendly, easy and can rival your favorite meal at that brunch spot you spend too much time at. Yeah, you know which one I’m talking about ;).

If you’re like me, bougie on a budget, you can throw in a little truffle oil towards the end of your sweet potato cooking process to take it up a notch. While that’s entirely optional, I highly recommend it. Here's the one I use.

Happy brunching!

Balsamic Glazed Sweet Potato Hash with Garlic Aioli Hash

(Makes 2 Servings)

  • 2 eggs
  • 1 sweet potato, peeled and chopped into cubes
  • 1 tsp garlic powder
  • 1 tbsp smoked paprika
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • salt and pepper to taste
  • a dash of truffle oil (optional)

Garlic Aioli

  • 1 cup of mayonnaise or vegan mayo
  • Juice from 1 lemon
  • 2 cloves of garlic, smashed and chopped finely
  • 1 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Heat a tablespoon of olive oil in a medium sized skillet
  2. Toss in sweet potato chunks and sautee until slightly soft
  3. Add in salt, pepper, smoked paprika and garlic powder, cooking until the sweet potatoes are soft enough to easily poke with a fork. 
  4. As potatoes form the outside crunch, add in balsamic vinegar and stir to coat all pan contents. If you are using truffle oil, add a teaspoon now and mix thoroughly.
  5. Crack two eggs over the potatoes and cover with a lid, letting them cook until all clear egg white has disappeared.
  6. While the eggs are cooking, mix smashed garlic, pepper, salt, lemon juice and olive oil in a bowl.
  7. Place hash mixture on plate with a dollop of aioli on the side.

Enjoy! 

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