SWEET POTATO HASH WITH FRIED EGGS
Steps:
- Preheat the oven to 400 degrees F.
- Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
- Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.
POTATO HASH WITH BAKED EGGS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 35m
Yield 6 servings as a first course, or 4 as a main course
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.
- Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes
- Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.
- Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.
SWEET POTATO AND CARAMELIZED ONION HASH WITH BAKED EGGS
Prep the savory hash and refrigerate in individual ramekins for a quick and easy breakfast; just top with an egg and bake.
Provided by Sara Kate Gillingham
Categories Egg Onion Side Sweet Potato/Yam Fall
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
- Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
- Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
- Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
- Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
- Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
- Serve immediately, with Parmesan, if desired.
SMOKY SWEET POTATOES WITH EGGS AND ALMONDS
Slow-roasting sweet potatoes in coconut oil and spices gives them a rich flavor and delicately crisp texture on their exterior while they turn velvety within. Don't be tempted to take them out of the oven early. As Steven D., a reader, wrote in the notes of the recipe upon which this one is based: "The potatoes are soft after a half hour or so, but then the crusts harden in the second half hour, giving them the delicious texture that makes the dish unique." Adding fried eggs, a smoky yogurt sauce and crunchy almonds turns a sweet potato side dish into a satisfying, meatless meal. And if you don't have coconut oil on hand, you can use olive or another cooking oil, though the potatoes won't have the same texture.
Provided by Melissa Clark
Categories weekday, vegetables, main course
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Melt 2 tablespoons coconut oil in a small saucepan over low heat or in the microwave. In a large bowl, toss together sweet potatoes, melted coconut oil, salt, spice mix, smoked paprika, cumin, black pepper and thyme.
- Spread the potatoes in an even layer on a large rimmed baking sheet.
- Roast, stirring and flipping the potatoes occasionally, until soft and caramelized, about 1 hour.
- As the potatoes roast, place yogurt in a small bowl. Stir in garlic, a large pinch or two of smoked paprika, and salt and black pepper to taste.
- In a large skillet, add remaining 1 tablespoon of coconut oil over medium-high heat and let it heat up for 20 to 30 seconds. Crack eggs into skillet and season with salt. Cook until the whites have set with crispy edges and the yolks are still runny, about 2 to 3 minutes (or cook the eggs for a few minutes longer for a medium or firm yolk, if you prefer).
- To serve, spoon sweet potatoes onto individual plates and top with yogurt sauce and almonds. Place eggs on top, and sprinkle with paprika and herbs. Serve immediately.
SMOKY SWEET POTATO HASH WITH BAKED EGGS AND MANCHEGO
From Melissa Rubel, Food & Wine Magazine. I like the way it uses only a few ingredients and makes the recipe totally vegetarian. Instead of the hot pimenton, you can use crushed red pepper flakes or those new flakes with chipotle peppers. I used sweet paprika (for color only) and a slight pinch of cayenne.
Provided by Manami
Categories Breakfast
Time 53m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F
- In a large skillet, heat the olive oil.
- Add the sweet potatoes and cook, stirring occasionally, until browned, about 10 minutes.
- Add the scallions, garlic and pimentón and cook for 1 minute.
- Season the hash with salt and pepper and transfer to an 8-inch square baking dish.
- Bake the hash for 10 minutes, or until the potatoes are tender.
- Using the back of a spoon, make 4 wells in the hash.
- Crack an egg into each well, season lightly with salt and pepper and sprinkle the cheese on top.
- Bake the eggs for 18 minutes, or until the whites are firm and the yolks are still runny.
- Serve immediately.
Nutrition Facts : Calories 441.5, Fat 29.9, SaturatedFat 6, Cholesterol 372, Sodium 217, Carbohydrate 28.6, Fiber 4.4, Sugar 6.2, Protein 15
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