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Breakfast Salad with Sweet Potato Hash

Name: Breakfast Salad with Sweet Potato Hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 sweet potato, cut into cubes; 1 onion, cut into 1-inch slices; 1 tablespoon extra-virgin olive oil; Â¼ teaspoon smoked paprika; Â¼ teaspoon salt; Â¼ teaspoon black pepper; 1 romaine lettuce heart; 1 lemon, halved; 1 avocado, cubed; Â¼ cup fresh dill fronds, roughly chopped; 2 teaspoons extra-virgin olive oil; Salt, to taste; Black pepper, to taste; 2 eggs; 1 teaspoon white vinegar; Â¼ teaspoon salt

Salads aren’t just for lunch and dinner. Our Breakfast Salad with Sweet Potato Hash offers a morning nutrition boost with antioxidant-rich sweet potatoes, vitamin-packed romaine lettuce and avocado, and a poached egg for protein.

Tara Rochford

Print Recipe

Makes: 2 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home

Ingredients

Hash:

1 sweet potato, cut into cubes
1 onion, cut into 1-inch slices
1 tablespoon extra-virgin olive oil
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper

Salad:

1 romaine lettuce heart
1 lemon, halved
1 avocado, cubed
¼ cup fresh dill fronds, roughly chopped
2 teaspoons extra-virgin olive oil
Salt, to taste
Black pepper, to taste

Eggs:

2 eggs
1 teaspoon white vinegar
¼ teaspoon salt

Instructions

For the hash: Preheat oven to 400 degrees and line a baking sheet with parchment paper.
On the baking sheet, combine the sweet potato, onion, oil, paprika, salt and pepper. Toss the vegetables to coat, then roast for 20 to 25 minutes, or until crisp-tender.
For the salad: Wash the lettuce in cold water, then cut into bite-sized pieces and dry with a towel. Divide chopped lettuce between two serving bowls. Squeeze half a lemon over each bowl of lettuce, then top with avocado and dill. Drizzle 1 tablespoon oil over each salad and sprinkle with salt and pepper to taste. Toss salads to combine.
For the eggs: In a large stock pot, bring 8 cups of water to a gentle simmer. Add vinegar to the water and stir to combine.
Place a plate near the stove with a few pieces of paper towel or a clean kitchen towel on top.
Crack 1 egg into a small bowl. Stir the water a bit to create a whirlpool, then slowly slide the egg into the simmering water. Repeat with the remaining egg. Cook eggs about 3 to 5 minutes, or until the whites are set, then use a slotted spoon to transfer them to the prepared plate. Sprinkle eggs with salt.
To assemble: Top each salad with sweet potato hash and a poached egg. Serve immediately.