Sweet Potato Hash with Eggs & Banana and Blueberry Smoothie

Paleo

Ingredients

  • 3 eggs
  • 1/2 sweet potato, grated
  • 4 button mushrooms, sliced
  • 2 pieces of short rind bacon
  • Handful fresh spinach
  • Fresh basil
  • Olive oil for cooking
  • Celtic sea salt and cracked pepper to season

Smoothie

  • 1/2 cup almond milk
  • 1/2 cup coconut cream
  • 1 banana
  • 1/4 cup frozen blueberries
  • 1 vanilla bean, cut in half and scraped
  • 1/2 tsp raw honey (optional, it’s sweet enough on it’s own)

Method

  • Steam grated sweet potato for 2 minutes, then transfer to a small bowl and let it cool slightly
  • Add 2 eggs to boiling water (from the steamer) and cook for 4 minutes. Remove and place in cold water
  • In a small frypan, heat 1/3 tsp olive oil and sauté mushrooms on medium heat for 3 – 4 minutes
  • Once sweet potato has cooled slightly, squeeze  between your hands to remove any excess liquid. Place dried sweet potato gratings into a clean bowl and add the egg white of the remaining egg. Season with salt and cracked pepper. In a large frypan, heat 2/3 tsp olive oil. Once hot, place handful sized sweet potato patties into the frypan and cook on both sides for 2 minutes, then repeat, this time cooking for 1 – 2 minutes depending on the colour of the patties (ie if golden brown they don’t need another minute on each side). Once cooked, place on a paper towel to remove any excess oil
  • Add bacon to the large frypan and cook to desired texture
  • Place banana, blueberries, almond milk, coconut cream, vanilla bean and honey into a blender and pulse for two minutes and serve
  • Peel eggs, and serve with two sweet potato hash’s, spinach, basil, mushrooms and bacon

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