Sweet Potato Sunrise Hash with Free-Range Poached Egg

Recipe & Photo Courtesy of Chef Jeffrey Nayda


Yield: 6 servings



  1. Bring 1 1/2 c. lightly salted water to a
boil. Stir in 8 ounces Sunrise Blend with
 Quinoa Flakes®. Cover and remove from
heat. Let rest covered for 20 minutes.

Steam cubed sweet potatoes until soft.

  3. Sauté chopped onion in a large skillet in
 canola oil until translucent.
Add steamed cubed sweet potatoes to
 sautéed onions, cooking until potatoes
are browned.

  5. Add 4 cups cooked Sunrise Blend with
Quinoa Flakes to potato/onion mixture.

  6. Combine ingredients and sauté over low
heat until lightly browned.

  7. Add dried fruit and cinnamon. Mix together well and remove from heat. Cover and set aside.

  8. Poach cage-free eggs to desired doneness.

  9. Place scant 1 c. cooked mixture onto
plates using a timbale.

  10. Top each serving with a poached egg and garnish with seasonal fresh fruit and mint.