Tomorrow is Easter, which undoubtedly means family gatherings, holiday traditions and of course…FOOD! While holidays tend to be “cheat” days for some and a reason to slide into the temptation of foods outside of their normal diet, Easter doesn’t have to mean chocolate easter bunnies and caramel filled eggs for breakfast, lunch, and dinner!
Enjoy a tasty, savory breakfast recipe submitted by friend of the XPT Family, Carrie Dodd, which she will be making for her Easter feast. This simple, yet delicious breakfast hash combined with an egg in a hole with spinach is the perfect Sunday morning meal for any Easter gathering to leave your guests feeling happy and satisfied.
Happy Easter from our family to yours!
1-2 Sweet potatoes par cooked (see note below)
1 cup Green cabbage sliced thinly
1/2 Sweet onion sliced thinly
salt and pepper
olive oil (avocado oil or ghee)
In a heated pan, add 1 tablespoon oil of choice. Heat over medium until shimmering. Add your thinly sliced onion and cook for about 5-8 minutes, stirring occasionally so they don’t burn. Once the onions are lightly browned and softened add your cabbage. Cook until wilted and softened to your liking. Set this mixture aside in a bowl. Add 1 more tablespoon oil of choice and heat over medium high. Place your par cooked sweet potatoes into the pan and do not move them for 2-3 minutes. You want to see a crispy exterior and crunch. Flip the sweet potatoes to another side, again leaving for 3 minutes until crispy.
Once they are browned to your liking, add your cabbage and onions back into the pan and toss to incorporate.
*Note – To par cook sweet potatoes, cube the raw potato first. Then place them in a pot of salted cool water. Bring the pot to a boil. Reduce to a simmer and cook until almost fork tender. You want these to be a little firm in the middle since you will finish cooking in a pan later. You can also par cook these the night before and use the following morning.
1 Organic Egg
1 slice bread (this was Gluten Free) with a hole in the middle cut out
Salt and Pepper
In a heated non stick pan, add 1/2 Tablespoon of ghee. Place the bread into the pan and let it toast for 2 minutes. Flip to the other side. Crack an egg into the hole of the bread. Cook for 3-4 minutes without moving around. Gently flip the toast over using a spatula. Cover the pan and cook for another 2-3 minutes. The center will still be runny. If you like it to be cooked with a more firm yolk, then continue cooking covered for another couple minutes.
Enjoy with avocado and sautéed spinach!
To enjoy more of Carrie’s recipes, check out her website: www.carriedoddcook.com