Breakfast Hash with Fried Eggs and Chive Sour Cream
A hearty hash made from a mixture of Yukon Gold and sweet potatoes is a warming accompaniment for eggs on a chilly morning. In the spring, serve the hash and eggs with a lightly dressed salad of seasonal greens and thinly shaved asparagus for an elegant brunch.
- 1/2 cup (4 oz./125 g) sour cream
- 2 Tbs. chopped fresh chives
- Kosher salt and freshly ground pepper
- 1 Yukon Gold potato, peeled
- 1 sweet potato, peeled
- 1/2 yellow onion
- 2 green onions, white and light green portions
- 5 eggs
- 2 Tbs. olive oil
In a small bowl, stir together the sour cream, chives and 1/2 tsp. pepper. Set aside.
In a food processor, combine the potato, sweet potato, yellow and green onions, 1 tsp. salt and 1/2 tsp. pepper. Process until finely chopped and combined but not pureed, about 30 seconds. Transfer the mixture to a bowl and stir in 1 of the eggs until well blended.
In a nonstick fry pan over medium-high heat, warm the olive oil. In batches as necessary, add 1/2 cup of the hash mixture to the pan and flatten with a spatula. Cook until the hash is golden-brown on the bottom, 4 to 5 minutes. Flip and cooked until the second side is golden-brown, 4 to 5 minutes more. Keep warm.
Wipe out the pan and reduce the heat to medium. In the same pan, fry the remaining 4 eggs until done to your liking. Season with salt and pepper.
Divide the hash among 4 plates and top each serving with a fried egg. Serve with the chive sour cream alongside.
Williams-Sonoma Test Kitchen