Sweet Potato Hash

Sweet Potato Hash is a delightful twist on the classic potato hash recipe, infusing the dish with the natural sweetness of sweet potatoes and a touch of chili powder for a burst of flavor. This recipe takes the familiar comfort of potato hash and elevates it with a combination of russet and sweet potatoes, aromatic herbs, and a creamy richness. The hash is then crowned with perfectly poached eggs, turning it into a satisfying and hearty meal. This dish’s inventive approach, balancing flavors and textures, brings an enticing element to breakfast or brunch gatherings.

SERVES 4

INGREDIENTS:

• 12 ounces russet potatoes, peeled and cut into ¼-inch pieces
• 12 ounces sweet potatoes, peeled and cut into ¼-inch pieces
• 2 tablespoons vegetable oil
• Salt and pepper
• 1 onion, chopped fine
• 2 garlic cloves, minced
• ½ teaspoon minced fresh thyme or ¼ teaspoon dried
• ½ teaspoon chili powder
• ⅓ cup heavy cream
• ¼ teaspoon hot sauce
• 8 large eggs

INSTRUCTIONS:

1. In a covered bowl, microwave the russet potatoes, sweet potatoes, 1 tablespoon of oil, ½ teaspoon of salt, and ¼ teaspoon of pepper until the potatoes are translucent around the edges. This should take 5 to 8 minutes, stirring halfway through microwaving.
2. Heat the remaining 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
3. Add the chopped onion and cook until softened and lightly browned, about 5 to 7 minutes.
4. Stir in the minced garlic, thyme, and chili powder. Cook until fragrant, about 30 seconds.
5. Add the microwaved potatoes to the skillet. Also, add heavy cream and hot sauce. Gently pack the potatoes into the pan using the back of a spatula.
6. Cook the hash undisturbed for 2 minutes. Flip the hash, one portion at a time, and lightly repack it into the pan. Repeat the flipping process every few minutes until the potatoes are nicely browned, around 6 to 8 minutes.
7. Remove the skillet from heat and make 4 shallow indentations (about 2 inches wide) in the surface of the hash using the back of a spoon.
8. Crack 2 eggs into each indentation and season them with salt and pepper.
9. Cover the skillet and cook over medium-low heat until the egg whites are just set and the yolks are still runny. This will take around 5 to 10 minutes.
10. Serve the Sweet Potato Hash with the perfectly poached eggs on top, creating a harmonious blend of flavors and textures.

VARIATION: Sweet Potato Red Flannel Hash:

• For a gluten-free version, use gluten-free Worcestershire sauce.
• Reduce the amounts of russet potatoes and sweet potatoes to 8 ounces each.
• Microwave 8 ounces of peeled and cut beets (¼-inch pieces) along with the potatoes.
• Add ¼ teaspoon of vegetarian Worcestershire sauce to the skillet along with the cream and hot sauce.

TIPS:

• A mix of russet and sweet potatoes provides a great balance of starchy texture and sweetness to the hash.
• Parcooking the potatoes in the microwave before browning them in the skillet saves time and ensures they are cooked evenly.
• Don’t be shy about turning up the heat if the potatoes are not browning well during the cooking process, but be cautious not to burn them.
• Use a 12-inch nonstick skillet with a tight-fitting lid for optimal results in both cooking and poaching.
• Experiment with variations like the Sweet Potato Red Flannel Hash for a unique spin on the original recipe.

This Sweet Potato Hash recipe brings a delightful fusion of sweet and savory flavors, with the addition of poached eggs adding a comforting touch to each bite. Don’t hesitate to experiment with the variation for an even more intriguing twist on this already delicious dish.