Sweet Potato Hash & Poached Egg
Nov 05, 2014 04:00PM ● Published by Cate Reynolds
I don’t know about you, but I can’t get enough of sweet potatoes in the fall, or in general really. This recipe is a nice twist on the sweet potato hash with the addition of diced apples, ham, and red onion. I imagine shallots would be another tasty alternative/addition. It can never hurt to add a little bacon too, being that it makes everything better. I also love the subtle flavor of fresh thyme in this dish. I've said it before and I'll probably say it again: the use of fresh herbs is great because it's a natural and healthy way to add flavor. The second column (A Healthier Halloween) provides a tip for picking tedious herbs like thyme if you're feeling a bit on the humdrum side, but this recipe only calls for a small amount; I'm sure you can handle it. Otherwise, there's a minimal amount of prep work involved. Practice your slicing, dicing, and chopping skills on the modest amount of fruit and veggies involved. That time can be cut down even further if you have a food chopper handy. See the Kitchen Tool of the Week for more help on poaching the eggs.
Ingredients – Serves 6
- 2 medium-size orange-fleshed sweet potatoes, peeled and cut into slices ¾ inch thick
- 4 teaspoons grapeseed oil
- 1 cup finely chopped red onion
- ½ Granny Smith apple, diced
- 3 oz. nitrite-free Black Forest ham, diced
- 2 teaspoons fresh thyme leaves
- ¼ teaspoon sweet paprika
- 1 tablespoon distilled white vinegar
- Sea salt
- 6 large eggs
1. In a large saucepan fitted with a steamer basket, bring 1 inch water to a boil. Put the sweet potato slices in the basket, spread evenly, cover, and steam until the potatoes are tender but still offer some resistance when pierced gently with a fork, about 8 minutes. Remove the pan from the heat, remove the steamer basket from the pan, and let the potatoes cool to room temperature.
2. In a nonstick frying pan, heat 2 teaspoons of the oil over medium-high heat. Add the onion and apple and sauté until the onion is lightly browned, about 10 minutes. Cut the sweet potatoes into rough cubes and add them to the pan with the ham, thyme, and paprika. Continue to cook, stirring frequently, until the ingredients are browned and warmed through, 5-10 minutes.
3. While the hash is cooking, poach the eggs: Fill a deep sauté pan halfway with cold water. Add the vinegar and 1 teaspoon salt and place the pan over medium heat. When the water begins to simmer, break the eggs, one at a time, into a cup and slip each one gently into the water. Cook for 1 minute, and then gently slide a spatula under the eggs to prevent them from sticking. Poach to desired doneness, 3-5 minutes.
4. Divide the hash among plates. Use a slotted spoon, scoop the eggs from the simmering water, drain slightly, and place each on top of a serving of hash.
Adapted from: Jacobi, Dana. “Sweet Potato Hash and Poached Egg.” Good for You: Easy, Healthy Recipes for Every Day.” Weldon Owen, Inc. and Williams-Sonoma, Inc. California: San Francisco, 2013: Print