Sweet potato hash is a great, healthy choice for breakfast. Sweet potato hash with poached eggs is even better. Everything is better with a drippy egg.
I realized, while browsing through the past few recipes that I’ve posted, that I haven’t shared an actual meal with you in quite some time. Blame it on the impending spring/summer season. I’ve had cocktails and desserts on the brain. But even so, there is still a need for a good, filling meal every now and then. And since breakfast is the most important meal of the day, let’s start there.
Now, it’s no secret that I am a HUGE fan of eggs. All eggs. In every form. Do you remember the scene from Runaway Bride when Richard Gere gives Julia Roberts a hard time because she doesn’t know how she likes her eggs? Well, I can feel her pain. Not because I’ve run from marriage and the alter multiple times but because I have no idea what my favorite kind of eggs are. I don’t discriminate. I love them all.
And I am a firm believer that if you toss an egg on top of anything, it will make it instantly taste better. Luckily, this sweet potato hash can stand on its own. The potatoes are just a touch sweet, with enough onion and bell pepper flavor to take them in a southwestern route. It’s hearty and filling without being overly heavy. Now, toss on that egg for a little drippy goodness and an extra hit of protein and you’re good to go.
- 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
- 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 brown.
- 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.