YumYum Panda

Sweet potato hash with mushrooms,spinach,and topped with a poached egg. jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-131-1647′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Amanda and I have recently been trying to turn over a new leaf and eat healthy. Yeah,it might not seem obvious from our previous posts,but in my defense,most of those were a from a stash of back logged reviews that we meant to get to sooner. Honest. What we made here was inspired by the uova at Morandi and by a freakin’big sweet potato that until a couple hours ago had been staring me in the face. We tried to make the hash a bit more healthy by oven roasting the sweet potatoes first instead of just cooking them with loads of grease in a cast iron. We also used the sweet potato instead of a regular potato because it provides just a bit more in terms of vitamins and nutrients. The recipe is extremely easy…we basically followed this recipe to prepare everything. When the sweet potatoes were finished,we took about half a cup of the sweet potatoes and some finely diced sautéed onions and mashed them just slightly to form a small patty. The patties were seasoned with some salt and pepper and seared very quickly on either side in the cast iron and then topped with the mushrooms and spinach and finally topped with a poached egg.