This healthy, light-tasting quinoa sweet potato hash was the perfect clean-eating brunch after a hearty Thanksgiving meal!
The combination of flavours and freshness makes for a delicious, hearty, yet light brunch. Nutty quinoa mixed with roasted sweet potatoes and a a creamy, fried egg can be just as hearty as a heavy, traditional brunch!
My mom graciously gave me a day off from cooking our Thanksgiving meal (actually two if you count the leftovers) and prepared a delicious lasagna, roasted chicken with crispy-baked potatoes, sautéed peas and mushrooms and a fresh garden salad. And for dessert, homemade chocolate cake!
So, while my husband and kids worked on post-Thanksgiving leftovers, I prepared a cleaner, healthier brunch for myself.
(Yields one adult serving)
2 tbs. extra virgin olive oil
1/2 large sweet potato (about 1 cup, raw)
1 cup pre-cooked quinoa
1 large egg, prepared as desired
1 tsp. freshly chopped dill or parsley
Heat oil in a medium pan on medium heat for 1-2 minutes. In the meantime, peel and chop the sweet potato into about 1 inch cubes. Add to the pan and sauté for 12-15 minutes or until fork tender and golden brown.
Add the quinoa and stir for about 1 minute to heat through.
With a spatula, move the quinoa and sweet potatoes along the outer edge of the frying pan leaving a circular hole in the middle. Add a teaspoon of olive oil or cooking spray if necessary then crack egg directly into the pan. (You can also remove the quinoa and sweet potatoes and cook the egg on its own in the pan.)
Cook the egg, as desired (scrambled, sunny-side up, etc).
I prefer my eggs cooked well on both sides with just a touch of runny yolk in the middle. I actually don’t know what to call them… Sunny-side up well done, perhaps? (Does anyone else have a serious issue with that gelatinous uncooked white part of the egg?!).
Serve as is or garnish with freshly grated Parmesan cheese and/or fresh parsley or dill.