KCTS 9 Kitchen Recipe: Sweet Potato Hash with Poached Eggs

KCTS 9 Kitchen Recipe: Sweet Potato Hash with Poached Eggs

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Sue Silvernail, Otters Pond B&B, Orcas Island

Serves 6

Herbs and a touch of maple syrup accent this colorful breakfast or dinner dish. It is delicious with or without salmon. The fresh herbs tantalize the taste buds!

Ingredients

1/4 cup white wine vinegar
6 large eggs
2 tablespoons olive oil
2 pounds red-skin sweet potatoes and yams, peeled, cut into 1/2-inch cubes
3 cups chopped leeks (white and pale green parts only) or onion
1 large red bell pepper, diced
2 teaspoons dried thyme
1 cup smoked salmon or 8- to 10-ounce salmon fillet (optional)
3 tablespoons pure maple syrup
2 ½ teaspoons chopped fresh sage, chives, parsley and or fresh dill
paprika to sprinkle over the poached egg

Preparation

To poach eggs, we use our egg poacher or add enough water to a large pot to measure 3 inches in depth; add vinegar and bring to a simmer. Reduce heat to medium-low. Crack eggs open 1 at a time over simmering water and drop in. Poach eggs until whites are set, about 4 minutes.

Please note the 2 methods of cooking the sweet potato mixture:

Preheat oven to 400 degrees. Combine cubed sweet potatoes with chopped leeks or onion, red peppers, and dried thyme. Pour 2 tablespoons olive oil into the baking pan and add sweet potato mixture. Bake sweet potatoes for 10 to 15 minutes, stir and bake 10 additional minutes or until cooked tender. Add maple syrup, sage and salmon (optional) to hash, heat in oven about 5 minutes.

OR heat olive oil in each of 2 large nonstick skillets over low heat. Add half of sweet potatoes, leeks, bell pepper and thyme to each skillet; stir to coat with oil. Cover skillets; cook until potatoes are tender, stirring occasionally, about 8 minutes. Increase heat to medium-high. Uncover and cook without stirring until potatoes are golden on bottom, about 3 minutes.

Using spatula, turn hash over in sections and cook without stirring until potatoes are golden on bottom and tender, about 3 minutes longer. Add maple syrup, sage and cubed or flaked salmon to hash in each skillet. Cook and stir occasionally, about 3 minutes. Remove from heat.

Spoon hash onto warm plates. Place poached eggs on top of hash. Sprinkle with paprika and chives, parsley, sage and or fresh dill.

For those who love salmon, this is a special dish; the hash is also tasty without the salmon so you can please everyone. This is a wonderful gluten-free meal and healthy too.