recipes:breakfast_items:sweet_potato_hash_with_eggs
Table of Contents
Serves 4
Ingredients
- 3 large sweet potatoes
- 10 strips turkey bacon or 1 lb chicken sausage (andoille is good), cut into pieces
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1/2 teaspoon chopped fresh sage
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter, cut up
- 8 eggs
Technique
- With a fork, prick the sweet potatoes well all over. Place them on a paper towel in a microwave oven. Cook them for 5 minutes (10 if they're really big). Remove them and let them cool for 10 minutes (the potatoes will be partially cooked).
- When the potatoes are cool enough to handle, cut them into 1/4-inch chunks; set aside.
- Cook the bacon until it is browned and chewy, but not crisp, or brown the sausages. Transfer to a plate lined with paper towels.
- In the same skillet, add the oil and when it is hot, cook the onion and sweet potato chunks for 5-10 minutes or until they are tender and golden.
- Add the sage, thyme, salt, and pepper. Cook another 1 to 2 minutes, and add more salt and pepper.
- Meanwhile, in a large nonstick skillet, heat the butter. When it is hot, add the eggs, salt, and pepper. Fry them until the whites are firm.
- Divide the hash among 4 large plates. Add an egg and some bacon/sausage to each one.
Source: adapted by Eliz from the Boston Globe April 23, 2008 Christine Merlo
recipes/breakfast_items/sweet_potato_hash_with_eggs.txt · Last modified: 2017/12/19 19:42 by admin