Sweet Potato Hash with Poached Eggs
For the best results, use cold eggs taken directly from the refrigerator, as their whites are thicker than those of room-temperature eggs. Using a spoon, gently swirl the water around each egg as the whites set in the water.
- 1 large red-skinned potato, about 1/2 lb., peeled and cut into 3/4-inch cubes
- 1 sweet potato, about 1/2 lb., peeled and cut into 3/4-inch cubes
- 2 Tbs. canola oil
- 1 small red bell pepper, seeded and chopped
- 1 small red onion, finely chopped
- 1 green onion, white and dark green parts, chopped
- Salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste
- 8 cups water
- 1 Tbs. white distilled vinegar
- 4 eggs
Cook the potatoes
Put the red potato and sweet potato in a saucepan and add cold water to cover. Bring the water to a boil over high heat, reduce the heat to medium-high and cook until the potatoes are almost tender, about 10 minutes. Drain well and set aside.
Assemble the hash
Meanwhile, in a large fry pan over medium-high heat, warm the oil. Add the bell pepper and red onion and sauté until the onion is translucent, about 2 minutes. Add the potatoes, spreading them in a single layer. Reduce the heat to medium and cook, stirring occasionally, until the potatoes start to brown and the pepper is soft, about 6 minutes. Stir in the green onion. Season with salt and pepper and cook, stirring, until the potatoes start to break down and the green onion is softened, about 1 minute.
Divide the hash among individual plates.
Poach the eggs
Meanwhile, in a deep sauté pan over medium heat, bring the water to a gentle simmer. Mix in the vinegar and the 1 tsp. salt. One at a time, crack the eggs into a small bowl, then slide them into the water. After 1 minute, slip a spatula under the eggs to prevent them from sticking to the bottom. Cook the eggs for 3 to 4 minutes.
Using a slotted spoon, carefully remove the eggs from the water, place on top of each serving of hash and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).