Sweet Potato Hash and Fried Eggs
- Yield 2 servings
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Sweet Potato Hash and Fried Eggs sits in the Breakfast section of Regbie. The card serves 2 servings. Plan on 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 2 servings
- 1 large garnet yam, the cook use the term yam and sweet potato interchangeably
- 1 big pinch of kosher salt
- Several turns of freshly ground black pepper
- A few shakes of garlic powder
- A couple of dashes of onion powder
- A sprinkle of dried herbs, the cook used Penzeys Parisien Bonnes Herbes
- 2 tablespoons fat of choice, the cook used lard
- Aleppo pepper, skippable
- 4 large eggs, 2 per serving
- 1 tablespoon ghee or avocado oil
- Kosher salt
- Freshly ground black pepper
- Aleppo pepper, skippable
Method
Grab a yam or seven, depending on how many folks you’ll be feeding.
Peel and cut the yam lengthwise so the slices fit in the feeding tube of your food processor. Attach the julienne slicer blade to the machine and shred the yams. (Alternatively, you can use a spiralizer to make sweet potato "noodles.")
Move the shredded yams to a large bowl and toss with salt, pepper, garlic and onion powders, and dried herbs. You can definitely substitute fresh alliums and herbs if you’ve got them. Taste the mixture and adjust the seasoning.
Warm the fat in a large cast iron skillet over a medium burner. When the oil is shimmering, add the seasoned sweet potatoes/yams.
Turn everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the yams cook. The hash is ready when there’s some crunchy brown bits and texture is soft and tender.
You can plate it up with a dash of Aleppo pepper and gobble up the hash by itself or you can split the hash into two servings and top each dish with a couple of sunny-side-up eggs. The addition of the eggs brings a wonderful richness to the hash, making this a full and well-rounded dish with plenty o’ fat and protein to go with the carbs.
Tip in a tablespoon of ghee to a hot 8-inch cast iron skillet over a gentle burner. When the fat shimmers, crack two eggs into a bowl and pour ‘em gently into the hot pan.
Salt the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks.
Once they’re done, carefully slide them out of the skillet and on top of a mound of hash. Repeat with the remaining eggs. Scatter some more Aleppo pepper on top.
Kitchen notes
- Feel free to change up the seasoning with whatever you have on hand!
