To be honest this hash bowl isn’t the prettiest recipe to photograph, but it’s delicious and a weekday go-to, so I had to share it with y’all. Who says comfort food should be packed with a ton of calories and fat?! This recipe is a weekly staple at our house. Chris would actually eat it every night (with no complaints) if I cooked it. When I did Whole 30, hash bowls became my obsession; you seriously CANNOT mess them up. They are nice because you can throw whatever the hell you want in them! Cleaning out the fridge and cooking dinner at the same time, now that’s a win/win.
Below is my one of my favorite variations, simple and classic.
Roasted Sweet Potatoes
- 4-5 sweet potatoes (peeled and cubed)
- 1 onion (cubed)
- Olive oil
- Garlic powder
First, toss all ingredients in a bowl, make sure onions and sweet potatoes are coated evenly. Lay them on a baking pan. Roast for 30-45 minutes at 400 degrees; give them a good shake around 15-20 minutes. I like mine brown and crispy, so I usually broil for a couple of minutes at the end.
- Roasted Sweet Potatoes
- One egg (I typically make a poached egg, but fried and scrambled work too)
*Quick Tip: When making a poached egg, pour in a splash of white vinegar when the water begins to boil. Wait for the water to return to a rolling boil before adding the egg. The white vinegar keeps the egg intact.
- Roasted broccoli (I also use sautéed spinach or kale, just something green.)
- Ground beef – 1 lb.
- Avocado – Cubed
- Garlic Powder
- Red Pepper Flakes
- Dash of Turmeric
I hope you guys enjoy this recipe as much as I do! More hash bowl recipes to come! Happy Hump Day!