Sweet Potato Hash With Poached Eggs
This delightful hash recipe combines the earthy flavors of red and sweet potatoes with the sweetness of bell pepper and red onion, finished with perfectly poached eggs for a satisfying and flavorful meal. Each forkful delivers a harmonious blend of textures and tastes that will make this dish a brunch favorite.
— Constant Cookbook
Ingredients
- 1 large red-skinned potato, about 1/2 lb., peeled and cut into 3/4-inch cubes
- 1 sweet potato, about 1/2 lb., peeled and cut into 3/4-inch cubes
- 2 Tbs. canola oil
- 1 small red bell pepper, seeded and chopped
- 1 small red onion, finely chopped
- 1 green onion, white and dark green parts, chopped
- Salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste
- 8 cups water
- 1 Tbs. white distilled vinegar
- 4 eggs
Instructions
- <b>Cook the potatoes</b>
- Put the red potato and sweet potato in a saucepan and add cold water to cover. Bring the water to a boil over high heat, reduce the heat to medium-high and cook until the potatoes are almost tender, about 10 minutes. Drain well and set aside.
- <b>Assemble the hash</b>
- Meanwhile, in a large fry pan over medium-high heat, warm the oil. Add the bell pepper and red onion and saut&#233; until the onion is translucent, about 2 minutes. Add the potatoes, spreading them in a single layer. Reduce the heat to medium and cook, stirring occasionally, until the potatoes start to brown and the pepper is soft, about 6 minutes. Stir in the green onion. Season with salt and pepper and cook, stirring, until the potatoes start to break down and the green onion is softened, about 1 minute.
- Divide the hash among individual plates.
- <b>Poach the eggs</b>
- Meanwhile, in a deep saut&#233; pan over medium heat, bring the water to a gentle simmer. Mix in the vinegar and the 1 tsp. salt. One at a time, crack the eggs into a small bowl, then slide them into the water. After 1 minute, slip a spatula under the eggs to prevent them from sticking to the bottom. Cook the eggs for 3 to 4 minutes.
- Using a slotted spoon, carefully remove the eggs from the water, place on top of each serving of hash and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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