As always, I bought a couple of giant sweet potatoes and waited a whole week for creativity to strike. Most of the time, I end up baking my sweet potatoes as wedges and while they are delicious, that’s not a complete meal (far from it). I wondered whether I could still get the gorgeously soft, charred, sweet potato without turning on the stove and, on top of that, get a whole meal out of it. It doesn’t hurt to dream big. I ended up thinking of a sweet potato hash. I figured that I could dice up some sweet potato and red onion, cover them in spices, cook them covered, in a super hot pan and that they would steam and brown at the same time. From there, it could become whatever I wanted. That was where this one pan sweet potato hash and eggs was born.
I have to say this turned into a highly successful meal. It’s the perfect, scalable brunch or dinner. You crack as many eggs into the pan as you want and cook them until they are as done as you like. Then you throw handfuls of fresh herbs and sprouts on top, making it green and fresh. A drizzle of your favourite hot sauce and you’re done. You have a one pan meal that requires 20 minutes to throw together, minimal ingredients, and feels super filling and healthy at the same time. I couldn’t resist eating it with some lightly toasted sourdough from my local bakery. I could eat that every day, for every meal. Of course, the spice mixture that you toss your potatoes in and the herbs on top is totally customizable. On top of that, if you want to jazz the hash up with whatever vegetables are hanging around in your fridge, feel free. I will definitely be adding fresh corn off the cob once that comes in season.
In a large bowl, combine the sunflower oil, cumin, paprika, salt and pepper, sweet potato, and red onion. Stir until everything is fully coated.
Heat up a medium pan over high heat. You don't want to overcrowd the pan. The potatoes should be in a fairly even layer so that all of the chunks have a chance to brown.
Once the pan is hot, add your potatoes, and cook covered for about 10 minutes, tossing the potatoes every couple of minutes to let different sides brown.
Once the potatoes are brown and almost cooked through, crack as many eggs as you'd like on top of the hash. Cover the pan and cook until the eggs have set to your desired doneness (about 5 minutes for a soft yolk).
Remove from heat and sprinkle your fresh herbs and sprouts generously.
Drizzle with your favourite hot sauce.
Sweet potato hash and eggs was last modified: April 30, 2016 by