Sweet potatoes have a low glycemic index, keeping blood sugar from rising too quickly, making them a very satiating breakfast food. This smoky hash is delicious on its own or even better with a poached egg on top.
Preheat the pan to 450°F/ 232°C (high), then add the oil and butter.
Cook the mushrooms for 5 minutes or until slightly brown.
Transfer the mushrooms to a bowl or plate and reserve for later use. Turn off the heat and wipe the cookware clean.
Add the oil then lower the heat to 400°F/ 205°C (high).
Roast the sweet potatoes for 6 minutes or until they begin to brown.
Stir to combine.
Roast the onions for 2 minutes or until they begin to brown.
Lower the temperature to 375°F/ 190°C (medium) and cook for 1 minute or until the garlic begins to toast. Stir frequently.
Turn the heat off and stir in the ingredients.
Finish the hash with sliced chives and a pinch of fleur de sel. Take this dish to the next level with a fried or poached egg!
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