Apple Sweet Potato Hash with Chipotle Sauce

You can’t beat hash for breakfast, but you can elevate it by adding in fresh apples and whipping up a chipotle tahini sauce.

Get creative with additions- like smokey cheddar cheese or a handful of kale. Add extra eggs or skip them – it’s super easy to modify and make to your liking!
Happy Eating,
~Monique

Apple Sweet Potato Hash with Smokey Chipotle Sauce

1 tbls avocado oil
1/2 cup chopped onion
1 Sweet potato, chopped (I used 1/2 orange and 1/2 purple)
1/2 cup chopped rutabaga
1/2 can chickpeas
1/2 apple, chopped
1/4 tsp smoked paprika
salt and pepper
2-4 eggs
Toppings: avocado slices

Melt the oil in a cast iron or other skillet, add the onions and cook for minute. Add the sweet potato and rutabaga and about 1/2 tsp salt and smokey paprika. Cook and toss until the veggies become roasted, softened and browned. Add in the chopped apple and chickpeas, toss well.

Push the veggies aside making a couple holes, crack the eggs into that. Top the eggs with a little salt and pepper. Cover the pan and let the eggs cook till desired doneness.

Serve with a few slices of avocado and the chipotle sauce (recipe below)

Chipotle Sauce

spoon of tahini
1/2 lemon, juiced
1 chipotle pepper + a little sauce, minced (or a good squirt of sriracha sauce)
pinch of salt

Whisk together the ingredients. Add more lemon if needed to get a drizzelable sauce. Store in refrigerator for up to 1 week.

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