FRIED EGG WITH ASPARAGUS-POTATO HASH
Eggs go elegant with the addition of asparagus in this quick-to-the-table, sunny side up preparation. To easily prep asparagus so that it will cook quickly and be tender, bend the spears near the bottom until the woody part snaps off. Or, use only the points of the spears and reserve the middle of the asparagus stalks for another preparation such as a veggie stir-fry or steamed in a green salad. Microwaving the potato before sautéeing it ensures that it's soft inside, with a crisped, browned exterior, a perfect hashed topping to your egg.
Categories Brunch
Time 22m
Yield 1 servings
Number Of Ingredients 8
Steps:
- Microwave potato until tender, about 3-4 minutes; cut into small dice.
- Heat oil in a medium nonstick skillet over medium-high heat. Add asparagus and potato; cook, stirring occasionally, until potatoes are browned and asparagus are crisp tender, about 4 minutes. Add scallion and thyme; cook, stirring, until scallion wilts, about 30 seconds. Season with salt and pepper; serve with egg.
- Makes 1 serving.
Nutrition Facts : Calories 304 kcal
SWEET POTATO AND KALE HASH WITH FRIED EGGS
Corned beef hash is one of my all-time-favorite diner breakfasts. This lightened-up version ditches the meat, swaps the white potato for sweet, and introduces a few fistfuls of healthy kale. Lunch is a dairy-free risotto that's as indulgent as those made with butter and parmesan, while dinner is an aromatic, filling, and flavorful vegetable chili that I like to serve it with extra jalapenos.
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Set a large skillet over medium-high heat. Add 2 tablespoons of the coconut oil, the sweet potato, and a pinch of salt and cook until the potatoes begin to soften and brown, about 5 minutes. Add the kale, bell pepper, scallion, cumin, paprika, a pinch of salt, and a twist of black pepper and cook until the kale wilts and softens, about 5 minutes. Taste, adding salt and pepper as needed.
- Meanwhile, in a small nonstick skillet, heat the remaining 1/2 tablespoon coconut oil over medium heat. When the pan is hot, carefully crack the eggs into the pan. Cover and cook until the whites are set but the yolks are still runny, about 3 minutes. Season with a pinch of salt and a twist of black pepper.
- Top the hash with the eggs and serve.
SPRING VEGETABLE HASH WITH FRIED EGGS
No corned beef in this hash, only carrots, asparagus, peppers and onions with the potatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Fill a medium saucepan with cold water, and add potatoes. Bring to a boil, reduce heat, and simmer for 5 minutes. Add carrots, and continue cooking until vegetables are just tender, 10 minutes more. Remove from heat, drain vegetables, and set them aside until cool enough to handle. Cut potatoes and carrots into 1/2-inch cubes.
- In a large nonstick skillet, heat 1 tablespoon butter and oil over medium heat. Add onion, and cook until transparent and golden at edges, about 10 minutes. Add red peppers, and cook, stirring another 10 minutes, or until soft. Add half the thyme and rosemary. Add potatoes and carrots, and mix well. Cook over medium heat, stirring only occasionally, until a golden crust forms on potatoes, about 15 minutes.
- Cut off asparagus tips, and cut remaining tender parts into 1/2-inch lengths. Discard woody ends. Add tips and pieces, remaining thyme and rosemary, and stock to skillet, and cook a few more minutes, until stock reduces and thickens slightly and asparagus is tender. Season to taste with salt and plenty of pepper. Transfer to a serving platter; keep warm.
- Meanwhile, heat butter to taste in a clean skillet, and fry eggs. Serve eggs on a bed of hash, and sprinkle with scallions.
ROASTED SWEET POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil.
- 2. Put the sweet potatoes on the foil, drizzle with half of the oil and sprinkle with half of the celery salt and red pepper flakes. Turn with a spatula to coat. Roast until the potatoes are tender and beginning to shrivel, about 20 minutes.
- 3. While the potatoes are roasting, toss the asparagus with the remaining oil, celery salt and red pepper flakes in a medium bowl. Using a spatula, add the asparagus pieces to the sweet potato pan and toss to combine. Cook until the asparagus softens and the tips begin to brown, another 10 minutes. Sprinkle the Parmesan over the vegetables and cook until the cheese just melts and coats the vegetables, another 5 minutes. Spread the vegetables on a serving platter and sprinkle with the chopped parsley. Serve warm.
DECONSTRUCTED SWEET POTATO HASH WITH FRIED EGGS
Steps:
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add 4 sage leaves and fry quickly until crisp, about 30 seconds. Transfer to a paper towel lined plate to drain. Reserve.
- Add the sweet potatoes to the skillet, toss until coated in the butter, then add the water and the remaining 8 sage leaves. Bring the water to a simmer and cook the potatoes, uncovered, until the water has evaporated and the potatoes are just fork tender, about 10 minutes. If there is any excess water in the pan, remove it with a large spoon and reserve. Continue cooking the potatoes, scraping the pan frequently with a spoon, until crusty brown, about 10 more minutes. Add a tablespoon of the leftover cooking liquid or fresh water if the potatoes stick or begin to scorch.
- Meanwhile, melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the chopped onion and cook, adding water as necessary when the pan gets dry, until deep golden brown, about 20 minutes. Transfer the onions to a serving bowl. Wipe out the pan, add the remaining 2 tablespoons butter, and fry the eggs, 2 at a time, to your preference. Cook's Note: I like mine over easy.
- Plate the potatoes in the center of 4 plates with the caramelized onions alongside. Top each plate with 2 fried eggs, garnish with a fried sage leaf and enjoy!
- Cook's Note: Serve with your favorite breakfast meat.
LEFTOVER BRISKET FLANNEL HASH WITH CRISPY FRIED EGGS
If you've made brisket for Rosh Hashanah or Passover, or for a no-occasion dinner, this flannel hash is a great way to use up some leftovers. It gets its name from the way the red beets create a checkered look, like a cozy blanket, with apple and sweet potato upping the autumnal ante. Using schmaltz is optional but highly recommended for the ultimate in flavor and crispness. Enjoy this simple yet sublime meal for breakfast, lunch or dinner, rounded out with a little green salad.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the Yukon Gold and sweet potatoes and the garlic in a medium pot and add water to cover. Bring to a boil, add 2 tablespoons of salt and cook until the potatoes are just fork tender, about 4 minutes. Drain and allow to dry on a clean kitchen towel.
- Heat a large cast-iron skillet over medium-high heat. Add the schmaltz and heat until melted and shimmering. Add the apple and onion and cook, stirring frequently, until slightly softened, about 1 minute. Add the potatoes, brisket, beets and hot pepper. Season with a big pinch of salt and several grinds of black pepper and stir to combine. Spread evenly in the skillet and cook undisturbed until browned on the bottom, about 2 minutes.
- Flip the pieces and repeat this process to cook until browned all over, about 8 minutes. Resist the urge to stir during each 2-minute interval so the hash can crisp throughout. Remove from the heat, cover and set aside.
- Heat a large nonstick skillet heat over medium-high heat. Add the olive oil and swirl to coat the pan. Crack in the eggs and sprinkle each with a pinch of salt. Cook until the whites are almost set, then tip the pan slightly away from you and use a large spoon to baste the tops with some hot oil. Cook until crisp around the edges and the yolks are the desired doneness, 2 to 4 minutes.
- Divide the hash among 4 bowls and top each with a crispy fried egg. Serve with hot sauce.
SOUTHWESTERN SWEET POTATO HASH WITH EGGS
Provided by Food Network Kitchen
Time 30m
Yield 2 servings
Number Of Ingredients 13
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 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.
HAM AND SWEET POTATO HASH WITH FRIED EGGS
Categories Breakfast Brunch Quick & Easy Ham Sweet Potato/Yam Fall Winter Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.
- Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.
- Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.
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