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
Ingredients
- Sweet Potato Hash
-
1
sweet potato, scrubbed under warm water and diced into small cubes
-
1/2
white onion, chopped into 1" squares
-
1/2
small red pepper, diced smaller than potato cubes
-
1/2
apple, diced smaller than potato cubes
-
1 handful
feta cheese crumbles
-
1-2
green onion (or chive) stems, chopped (optional)
-
1 tablespoon
fresh parsley, chopped (optional)
-
1/4 teaspoon
sea salt
-
1/4 teaspoon
black pepper
-
1/4 teaspoon
red chili flakes
-
1/4 teaspoon
garlic powder (or 1 clove, minced)
-
1/4 teaspoon
cumin
-
1/4 teaspoon
rosemary
- Poached (or Fried) Egg
-
1
egg
-
1 splash
vinegar
Directions
- Sweet Potato Hash
-
Fill pot of water and bring to boil.
-
Chop sweet potato into 1 inch cubes (I like skin on – has nutrients!)
-
Boil sweet potato cubes for 5 minutes to soften a bit. Then drain and set aside.
-
While potatoes are boiling, chop your onion and red pepper.
-
Add olive oil to skillet and heat over medium/high flame. Sprinkle red pepper flakes.
-
Add onion and red pepper to skillet for a few minutes. Sprinkle garlic powder. Reduce heat to medium if pan is getting too hot.
-
Add sweet potato cubes. Sprinkle cumin.
-
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.
-
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.
-
Add feta crumbles now if you want them to melt a bit, or add at the end when plated.
-
Turn off flame (or very very low) while you prepare egg.
- Poached (or Fried) Egg
-
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.
-
If poaching, fill pot (same one you used to boil potatoes) with ~4 inches of water.
-
Heat water – but don’t let water boil. Just so small bubbles start to form on bottom of pot.
-
Add a splash of vinegar to the water. The vinegar helps to “tighten” the egg as it cooks.
-
Crack egg into small bowl (this makes it easier to slide egg gently into water).
-
When water is heated (not boiling), swirl the water around using a spatula so it forms a whirlpool.
-
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.
-
Let cook 3-4 minutes and remove with slotted spoon.
-
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.
See what other Food52ers are saying.