We have turned into a society that brunches. And I love it! A fried egg on top of anything and everything? Bloody Marys and mimosas? YES please!
This recipe was put together from my love of sweet potatoes, my husband’s and daughters’ love for grits, and all of our love for anything breakfast. I decided to create something simple, but different from what I’ve seen. And let me tell you; Rosemary and cinnamon work together like peanut butter and jelly! The chili flakes add some nice heat as well but not too much spiciness for my girls. This dish is so beautiful, with lots of colors and freshness. The grits become rich and creamy with the cream cheese and parmesan, and the sweet potatoes add some crunch and sweetness. The ground turkey really “beefs” up the dish. The tomatoes bring some acidity and the spinach is a healthy, fresh addition. A fried egg tops this bowl of goodness, which is like the cherry on top of a sundae. This meal is hearty, filling, and just the right dish for your next brunch.
Sweet potato Hash
1 Tbsp oil
4 cups sweet potatoes, diced
1 lb ground turkey
½ tsp salt
¼ tsp black pepper
1 clove garlic, minced
¼ cup onion, diced
½ cup diced tomatoes
2 cups fresh spinach
½ tsp rosemary
¼ tsp cinnamon
¼ tsp red pepper flakes
1 ½ cups quick cooking grits
1/4 cup cream cheese
1/4 cup parmesan cheese
- In a medium sauté pan, heat oil over medium heat. Add onions and ground turkey. Brown the meat, stirring occasionally.
- Add in garlic, sweet potatoes, tomatoes, salt, pepper, rosemary, cinnamon, red pepper flakes. Stir and cook for 3 minutes.
- Add ¼ cup water and spinach. Stir and cover. Cook for about 10 minutes until sweet potatoes are tender but not soft (you can stick a fork in). Stir occasionally so nothing sticks to pan.
- Cook grits according to directions on package. Add in cream cheese and parmesan.
- Using a large sauté pan, cook 8 eggs over easy. My trick is to melt butter or oil in pan add eggs, then 1/8 cup water over eggs, then cover. Take off heat once the yolks get a slight opaqueness.
- Assemble bowls by placing grits on bottom, then hash mixture, then fried egg on top.