Sweet potato hash is one of my all-time favorite breakfast items. You basically get your entire day’s worth of vegetables in one serving. And it is topped with a runny, poached egg. Everything is better with a runny poached egg.
Ingredients
1 Tbsp. olive oil
1 clove garlic
1 sweet potato, peeled and diced into 1 inch cubes
1 yellow onion, diced
1 ½ green bell peppers, diced
2 eggs
Salt and pepper to taste
Directions
Preheat the oven to 350 degrees. Heat oil in a sauce pan over medium. Add in garlic and cook until fragrant, about 30 seconds. Add in onion and bell pepper and sauté until soft, about 3 minutes. Add in potatoes and stir well to combine. Press the mixture down a bit so the potatoes can soften and own. Cook for approximately 6 minutes, then flip the potatoes. Cook for about 6 minutes on the other side then place the entire pan in the oven for 10 minutes until the potatoes are completely cooked through. While they cook, heat water in a sauce pan over high heat. Crack two eggs into small dishes. Once the water is boiling, use a slotted spoon and swirl the water, creating a whirl pool. Place the eggs into the whirl pool, cover the pot and remove from heat. Cook the eggs for 2 ½ minutes. Remove the hash from the oven carefully and separate on two plates. Use a slotted spoon and carefully remove the eggs, placing one on each plate. Sprinkle with salt and pepper.
Serves 2
--Kim Cooper--
