Author Notes
My sweet ass boyfriend often brings me sweet ass potatoes. That he grows himself. Even sweeter. I always forget how much I love “sweets” (as he calls them).
This dish allows for lots of creativity; there is not really a set cooking time, no exact methodology, and no specific ingredients required. You can totally swap out ingredients and use whatever you have in the fridge. That's why cooking rules - there are no rules! Sausage would be a delicious add-in, especially if you are cooking for someone who requires meat at all meals ;) Chickpeas, goat cheese, pumpkin seeds, and spinach are some other players that sound good to me.
One of my favorite ways of enhancing a dish is by adding an egg on top. It makes it that much more delicious and “complete” feeling. I usually fry my egg, so the yolk oozes onto the food. But sometimes, I attempt to poach, which definitely requires more skill! —Lindsay
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Ingredients
- Sweet Potato Hash
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1
sweet potato, scrubbed under warm water and diced into small cubes
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1/2
white onion, chopped into 1" squares
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1/2
small red pepper, diced smaller than potato cubes
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1/2
apple, diced smaller than potato cubes
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1 handful
feta cheese crumbles
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1-2
green onion (or chive) stems, chopped (optional)
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1 tablespoon
fresh parsley, chopped (optional)
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1/4 teaspoon
sea salt
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1/4 teaspoon
black pepper
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1/4 teaspoon
red chili flakes
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1/4 teaspoon
garlic powder (or 1 clove, minced)
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1/4 teaspoon
cumin
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1/4 teaspoon
rosemary
- Poached (or Fried) Egg
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1
egg
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1 splash
vinegar
Directions
- Sweet Potato Hash
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Fill pot of water and bring to boil.
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Chop sweet potato into 1 inch cubes (I like skin on – has nutrients!)
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Boil sweet potato cubes for 5 minutes to soften a bit. Then drain and set aside.
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While potatoes are boiling, chop your onion and red pepper.
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Add olive oil to skillet and heat over medium/high flame. Sprinkle red pepper flakes.
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Add onion and red pepper to skillet for a few minutes. Sprinkle garlic powder. Reduce heat to medium if pan is getting too hot.
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Add sweet potato cubes. Sprinkle cumin.
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Chop green onion / chives, and apple into small cubes (I made mine smaller than the potato cubes because I didn’t want them to compete). Add to skillet, sprinkle with rosemary, and stir.
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cover skillet with a lid. You can turn the flame up so it begins to brown a bit. Stir every couple min. If it feels too dry, add a little olive oil.
Cover skillet with a lid. You can turn the flame up so it begins to brown a bit. Stir every couple min. If it feels too dry, add a little olive oil.
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Add feta crumbles now if you want them to melt a bit, or add at the end when plated.
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Turn off flame (or very very low) while you prepare egg.
- Poached (or Fried) Egg
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If poaching an egg is too risky (I've failed many a times attempting poached eggs!), this dish would work just as well with a fried egg.
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If poaching, fill pot (same one you used to boil potatoes) with ~4 inches of water.
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Heat water – but don’t let water boil. Just so small bubbles start to form on bottom of pot.
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Add a splash of vinegar to the water. The vinegar helps to “tighten” the egg as it cooks.
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Crack egg into small bowl (this makes it easier to slide egg gently into water).
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When water is heated (not boiling), swirl the water around using a spatula so it forms a whirlpool.
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Gently slide the egg into the middle of the whirlpool. Let it be – it may look like the white of egg is going everywhere, but its fine.
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Let cook 3-4 minutes and remove with slotted spoon.
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In the meantime, go back to your hash and continue to stir it, scrapping the bottom if its beginning to brown a bit. I like when it browns and crisps. Add feta crumbles if you haven’t already. Plate the hash and gently place poached egg on top. Sprinkle egg with pepper. Serve immediately.
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