This dish is contains a cacophony of flavors and colors that tastes much more complex than its simple preparation would imply. Enjoy on a sunny springtime patio for breakfast, brunch or dinner.
Sweet Potato Beef Hash
2 T. olive oil
1/4 c. onion, sliced thinly
1 sweet potato, peeled, quartered lengthwise, and sliced into thin 1/4 moon slices
1 cup of leftover grilled beef, diced
a big handful of baby spinach (about 3 cups)
Old Bay Seasoning to taste
2 organic, free-range eggs
Saute sweet potato slices and onions in olive oil until browned. Set aside.
Saute cubed beef until warmed through. Toss in spinach, potatoes and onions and cook until spinach is wilted to your liking.
Pile into two bowls.
Fry two eggs sunny-side up.
Place one egg atop each colorful hash mound.
Salt, pepper and savor.