Paleo take on a classic breakfast eggs benedict with sweet potato hash instead of an English muffin.
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
2 medium to large sweet potatoes or yam, peeled and shredded
1 medium to large sweet potato or yam, cooked and mashed
4 eggs, poached
3 egg yolks
1 Tbsp butter
8 pieces of uncured bacon, cooked
1 Tbsp bacon grease reserved from cooking bacon
3 cups of fresh spinach or kale
1/4 tsp dijon mustard
1 tbsp fresh lemon juice
1/2 cup butter
1 dash of Tabasco Sauce
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp garlic powder
Mix the shredded potato with the mashed potato in a bowl until combined. Add salt, pepper, and garlic powder.
Mold potato mixture into patties about 4″ wide.
Heat 1 Tbsp butter in pan on medium heat until melted. Add patties. Cook patties 3-4 minutes on each side until edges are crispy and potato is cooked through.
In another pan, cook the kale or spinach in 1 Tbsp bacon grease until wilted. Add salt and pepper to taste.
To make hollandaise sauce: In a blender, combine egg yolks, mustard, lemon juice, and Tabasco Sauce. Blend for 10 seconds until combined. Melt 1/2 cup of butter in the microwave. Turn the blender on high, pouring the hot butter into the mixture as it blends. Blend for 10 seconds.
Stack about 1/4 cup of cooked kale or spinach in the center of a plate. Add the potato patty on top. Layer on two pieces of bacon.
Poach an egg to place on top of each stack of ingredients.