Joe Roshkovsky
Western Sweet Potato Hash with Poached Eggs
This Western Sweet Potato Hash with Poached Eggs is a hearty and flavorful breakfast or brunch option that combines the natural sweetness of sweet potatoes with savory bell peppers, onions, and perfectly poached eggs. It’s a nutritious dish that will keep you satisfied and energized for the day ahead.
Ingredients
For the Hash:
– 2 large sweet potatoes, peeled and cubed
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 yellow bell pepper, diced
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped
For the Poached Eggs:
– 4 large eggs
– 1 tablespoon white vinegar
Instructions
1. Prepare the Hash:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the sweet potatoes, bell peppers, and onion. Add the olive oil, smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
3. Spread the sweet potato mixture on a large baking sheet in a single layer.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly crispy.
2. Poach the Eggs:
1. While the hash is roasting, fill a medium-sized pot with about 3 inches of water and bring it to a gentle simmer.
2. Add the white vinegar to the simmering water.
3. Crack each egg into a small bowl or cup and gently slide the eggs into the simmering water one at a time.
4. Poach the eggs for about 3-4 minutes for a runny yolk or 5-7 minutes for a firmer yolk.
5. Use a slotted spoon to carefully remove the eggs from the pot and place them on a paper towel to drain.
3. Combine and Serve:
1. Remove the roasted sweet potato hash from the oven.
2. Divide the hash among four plates and top each with a poached egg.
3. Garnish with fresh parsley and additional salt and pepper, if desired.
Serve immediately and enjoy your Western Sweet Potato Hash with Poached Eggs for a delicious and satisfying meal!
