Poached Egg With Tuscan Hash
“It’s easy to put together a simple weekday paleo meal if you do a little planning,” said Diana Rodgers, author of Paleo Lunches and Breakfasts on the Go. “Over the weekend, roast a bunch of sweet potatoes and a chicken, then make a batch of this delicious hash, which is fantastic for breakfast topped with a poached egg, or try it with a salad for a quick and easy dinner.”
- 1 tbsp bacon fat
- 1 onion, diced
- 2 cloves garlic, minced
- 1 Japanese sweet potato, roasted, peeled and diced
- 1 tsp fennel seeds
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 lb pastured pork or lamb
- 3 tbsp sundried tomatoes, minced
- 3 tbsp fresh basil, sliced
- In a large skillet, melt the bacon fat. Add the onion and sauté for about three minutes.
- Add the garlic, sweet potato and dried herbs and sauté for five minutes.
- Add the ground meat and cook until done, about seven minutes. Add the sundried tomatoes for another three minutes and incorporate well. Remove from heat and add the fresh basil.
- To make the poached egg at your office, all you need is a microwave safe bowl, some water and an egg. A glass Pyrex dish works well for this. Crack the eggs into the water and pierce the yolks once with a fork. Microwave on high for approximately 90 seconds. All microwaves are different, so depending on how powerful yours is, the timing might be slightly shorter or longer. With a slotted spoon, remove the eggs and serve over the warm hash.
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