Roasted Asparagus and Sweet Potato Hash Brown topped with a Fried Egg
adapted from Once Upon a Plate
1 lb Asparagus, trimmed
1 tbsp olive oil
Sweet Potato Hash Brown
2 medium-size sweet potatoes, peeled and grated
1 1/2 tbsp rice flour
vegetable oil, for shallow-frying
4 large eggs
sea salt and cracked black pepper
Preheat the oven to 400 degrees. Arrange the asparagus on a single layer on a baking sheet lined with foil, drizzle olive oil over the spears and season with sea salt and freshly ground black pepper. Roast for 15-20 minutes until the asparagus are tender.
Sweet Potato Hash brown
1. Wash and peel the potatoes. Grate the potatoes into a bowl, then rinse thoroughly until the water in the bowl is clear, then let the potato sit in cold water for five to ten minutes. After, drain and dry the potato thoroughly, add and mix in the rice flour.
2. In a pan, heat 2-3 tablespoons of vegetable oil and add the potatoes. Season with sea salt and freshly ground black pepper to taste and cook on medium heat until your hash browns get nice and golden brown, 4-5 minutes. Once they are cooked through on one side, turn the heat up to medium-high and flip the hash browns and cook for another 5 minutes until brown and crispy.
Sunny Side Up Egg
1. Heat 1 tablespoon oil in a skillet over medium-high heat. Slowly pour the eggs into the pan and turn the heat down to medium, cover the pan and fry until whites are cooked though, 3-4 minutes.
Once everything is done, plate the sweet potato hash browns with 5-6 spears of roasted asparagus on top and cover with the fried egg.