Fried Eggs With Sweet Potato Hash Food

SWEET POTATO ASPARAGUS HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the sweet potatoes in a bowl with the paprika, 1 1/2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on a rimmed baking pan in a single layer and bake, stirring once or twice, until tender and golden in spots, about 15 minutes.
• Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and golden, about 15 minutes. Add the garlic and cook, stirring, 1 minute. Increase the heat to medium high and add the asparagus. Cook, stirring often, until the vegetables are tender, about 3 minutes. Stir in the roasted sweet potatoes and sage and season with salt and pepper. Transfer the hash to a bowl, cover and keep warm.
• Add the remaining 1/2 tablespoon oil to the skillet and heat. Crack the eggs into the skillet and fry the eggs as desired. Divide the hash among plates and top with the fried eggs. Serve with hot sauce.

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Pat shredded potatoes dry with paper towel. Combine shredded potatoes and crushed red peppers, if desired, in bowl; mix well.
• Melt 4 tablespoons butter in 12-inch skillet over medium heat until sizzling. Add bell pepper, onions and garlic; sauté, stirring occasionally, 2-3 minutes or until onions are softened.
• Add shredded potatoes; press down on potatoes with spatula to flatten. Cook, 4-5 minutes or until golden brown on bottom. Turn; cook 3-4 minutes or until crisp and tender. (Reduce heat if potatoes begin to brown too quickly.) Remove potato mixture from skillet to serving platter. Cover; keep warm.
• Wipe skillet clean with paper towel. Melt remaining 2 tablespoon butter over medium heat until sizzling. Break eggs into pan. Cook 3-4 minutes or until whites are set. Turn eggs over carefully; continue cooking 2-3 minutes or until yolk reaches 160°F or desired doneness.
• Serve fried eggs on top of hash.

CHILI SWEET POTATO HASH WITH FRIED EGGS AND FRESH TOMATO SALSA B, L OR D MEAL: GOOD FOR BREAKFAST, LUNCH OR DINNER

Steps:

• Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
• While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
• Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
• Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
• Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

DECONSTRUCTED SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Melt 4 tablespoons butter in a large skillet over medium-high heat. Add 4 sage leaves and fry quickly until crisp, about 30 seconds. Transfer to a paper towel lined plate to drain. Reserve.
• Add the sweet potatoes to the skillet, toss until coated in the butter, then add the water and the remaining 8 sage leaves. Bring the water to a simmer and cook the potatoes, uncovered, until the water has evaporated and the potatoes are just fork tender, about 10 minutes. If there is any excess water in the pan, remove it with a large spoon and reserve. Continue cooking the potatoes, scraping the pan frequently with a spoon, until crusty brown, about 10 more minutes. Add a tablespoon of the leftover cooking liquid or fresh water if the potatoes stick or begin to scorch.
• Meanwhile, melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the chopped onion and cook, adding water as necessary when the pan gets dry, until deep golden brown, about 20 minutes. Transfer the onions to a serving bowl. Wipe out the pan, add the remaining 2 tablespoons butter, and fry the eggs, 2 at a time, to your preference. Cook's Note: I like mine over easy.
• Plate the potatoes in the center of 4 plates with the caramelized onions alongside. Top each plate with 2 fried eggs, garnish with a fried sage leaf and enjoy!
• Cook's Note: Serve with your favorite breakfast meat.

SWEET POTATO AND KALE HASH WITH FRIED EGGS

Steps:

• Set a large skillet over medium-high heat. Add 2 tablespoons of the coconut oil, the sweet potato, and a pinch of salt and cook until the potatoes begin to soften and brown, about 5 minutes. Add the kale, bell pepper, scallion, cumin, paprika, a pinch of salt, and a twist of black pepper and cook until the kale wilts and softens, about 5 minutes. Taste, adding salt and pepper as needed.
• Meanwhile, in a small nonstick skillet, heat the remaining 1/2 tablespoon coconut oil over medium heat. When the pan is hot, carefully crack the eggs into the pan. Cover and cook until the whites are set but the yolks are still runny, about 3 minutes. Season with a pinch of salt and a twist of black pepper.
• Top the hash with the eggs and serve.

CHILI SWEET POTATO HASH WITH FRIED EGGS AND FRESH TOMATO SALSA

Steps:

• Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes.
• Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
• While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
• Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
• Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
• Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.