Deconstructed Sweet Potato Hash With Fried Eggs Recipes

SOUTHWESTERN SWEET POTATO HASH WITH EGGS

Steps:

• Preheat the oven to 425˚ F. Put the bacon on a 9-by-13-inch rimmed baking sheet or baking dish and bake until crisp, 6 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon, leaving the drippings on the baking sheet. Add the sweet potato, red onion and bell pepper to the baking sheet and season with the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss well to coat. Bake until the vegetables are tender and browned, about 18 minutes.
• Meanwhile, thinly slice the vegetables from the salad kit and transfer to a large bowl. In a medium bowl, whisk the dressing from the salad kit with the sour cream and lime juice; set aside.
• Stir the lime zest into the vegetables on the baking sheet and make 4 wells in the mixture; crack 1 egg into each. Bake until the egg whites are almost set, 6 to 8 minutes. Sprinkle the eggs with the Mexican cheese blend and the shredded cheese from the salad kit. Continue to bake until the cheese melts, 2 more minutes.
• Sprinkle the salad over the hash and drizzle with the dressing mixture. Top with the tortilla strips from the salad kit and the bacon and cilantro. Serve with hot sauce.

SWEET POTATO ASPARAGUS HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the sweet potatoes in a bowl with the paprika, 1 1/2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on a rimmed baking pan in a single layer and bake, stirring once or twice, until tender and golden in spots, about 15 minutes.
• Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and golden, about 15 minutes. Add the garlic and cook, stirring, 1 minute. Increase the heat to medium high and add the asparagus. Cook, stirring often, until the vegetables are tender, about 3 minutes. Stir in the roasted sweet potatoes and sage and season with salt and pepper. Transfer the hash to a bowl, cover and keep warm.
• Add the remaining 1/2 tablespoon oil to the skillet and heat. Crack the eggs into the skillet and fry the eggs as desired. Divide the hash among plates and top with the fried eggs. Serve with hot sauce.

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

JERK PORK BELLY AND SWEET POTATO HASH WITH FRIED EGGS

Steps:

• For the jerk rub: Combine the coriander, ginger, sugar, garlic and onion powders, salt, habanero powder, thyme, allspice, cinnamon, cloves and black pepper in a medium bowl. Set aside 2 tablespoons of the rub for the pork belly. Reserve remaining rub in an airtight container for another use.
• For the hash: Preheat the oven to 300 degrees F. Sprinkle the pork belly generously with salt and black pepper and place in a medium high-sided saute pan with a lid. Add the stock, cilantro sprigs and smashed garlic and bring to a simmer. Cover with the lid and transfer to the oven. Let the pork belly braise until really tender, about 2 hours 30 minutes. Uncover and let it cool to room temperature in the stock. Remove the pork, pat it dry and put it in a large shallow bowl. Cover the bowl with plastic and place another bowl on top with a can of beans or tomatoes to weight it down. Chill for 8 hours and up to 24 hours.
• Remove the pork belly from the refrigerator and remove the skin. Cut the pork into 1/2-inch cubes. Toss the cubes in the 2 tablespoons jerk rub. Heat a few tablespoons of canola oil in a large cast-iron skillet over medium heat. Add the pork and cook until golden brown and crispy. Remove the pork with a slotted spoon to a plated lined with paper towels.
• Add the onion, red pepper and poblano to the pork drippings in the pan and cook until soft. Add the chopped garlic and cilantro and cook for another minute. Add the sweet potatoes and more oil if needed. Season with salt and black pepper and cook the potatoes, pressing firmly with a spatula, until they are deep golden brown on the bottom. Add the pork, turn the potatoes and cook, pressing with the spatula, to brown the other side of the potatoes and heat the pork.
• Heat the butter in a nonstick or cast-iron pan over medium heat. Carefully crack the eggs into the pan and sprinkle with salt and black pepper. Fry until the edges begin to set and the yolk is slightly firm. Flip them over and cook for another minute longer. Or, instead of flipping, cover the eggs with a lid for 1 to 2 minutes to "baste"; the yolk should still be runny. Divide the hash among 4 plates and top each with an egg. Drizzle with hot sauce and garnish with more cilantro.
• For the jerk rub: Combine the coriander, ginger, sugar, garlic and onion powders, salt, habanero powder, thyme, allspice, cinnamon, cloves and black pepper in a medium bowl. Set aside 2 tablespoons of the rub for the pork belly. Reserve remaining rub in an airtight container for another use.
• For the hash: Preheat the oven to 300 degrees F. Sprinkle the pork belly generously with salt and black pepper and place in a medium high-sided saute pan with a lid. Add the stock, cilantro sprigs and smashed garlic and bring to a simmer. Cover with the lid and transfer to the oven. Let the pork belly braise until really tender, about 2 hours 30 minutes. Uncover and let it cool to room temperature in the stock. Remove the pork, pat it dry and put it in a large shallow bowl. Cover the bowl with plastic and place another bowl on top with a can of beans or tomatoes to weight it down. Chill for 8 hours and up to 24 hours.
• Remove the pork belly from the refrigerator and remove the skin. Cut the pork into 1/2-inch cubes. Toss the cubes in the 2 tablespoons jerk rub. Heat a few tablespoons of canola oil in a large cast-iron skillet over medium heat. Add the pork and cook until golden brown and crispy. Remove the pork with a slotted spoon to a plated lined with paper towels.
• Add the onion, red pepper and poblano to the pork drippings in the pan and cook until soft. Add the chopped garlic and cilantro and cook for another minute. Add the sweet potatoes and more oil if needed. Season with salt and black pepper and cook the potatoes, pressing firmly with a spatula, until they are deep golden brown on the bottom. Add the pork, turn the potatoes and cook, pressing with the spatula, to brown the other side of the potatoes and heat the pork.
• Heat the butter in a nonstick or cast-iron pan over medium heat. Carefully crack the eggs into the pan and sprinkle with salt and black pepper. Fry until the edges begin to set and the yolk is slightly firm. Flip them over and cook for another minute longer. Or, instead of flipping, cover the eggs with a lid for 1 to 2 minutes to "baste"; the yolk should still be runny. Divide the hash among 4 plates and top each with an egg. Drizzle with hot sauce and garnish with more cilantro.