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Recipes

Sweet Potato Hash

October 29, 2018

serves four people

Baked eggs nestle in a bed of savory sweet potato hash for a showstopper breakfast made in just one pan.

Ingredients

  • 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
  • 1 medium onion, cut in large dice
  • 3 cloves garlic, roughly chopped
  • 1 large red bell pepper, cored and cut in large dice
  • one 15-ounce can black beans, rinsed and drained
  • 1 cup corn kernels (frozen is fine)
  • 2 cups baby kale
  • 1 and 1/2 teaspoons chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground smoked paprika
  • kosher salt and freshly ground black pepper to taste 
  • 3 tablespoons olive oil, or more as needed
  • 8 large eggs, at room temperature 
  • 1/2 cup cooked chopped bacon, ham or sausage (optional)
  • 2 tablespoons chopped fresh cilantro or sliced green onions for garnish (optional) 

Preparation

  1. Preheat oven to 400 degrees. Line a half sheet pan with parchment paper. 
  2. In a large bowl or right in the pan, combine sweet potatoes, onion, garlic, bell pepper, beans, corn, kale, chili powder, cumin, paprika, and salt and pepper. Drizzle with olive oil and toss gently to lightly coat.
  3. Place sweet potato mixture in pan and bake for 25 to 30 minutes, stirring mixture at the halfway point to brown evenly. The sweet potatoes should be just tender at this point. 
  4. While the hash bakes, cook any breakfast meat you plan to add to the dish.
  5. Remove pan from oven and make eight wells in the sweet potato mixture, down to the parchment. Gently crack an egg into each opening and return pan to the oven. Bake for 8 to 10 minutes, or until eggs are just set. Remove pan from oven and top mixture with bacon and cilantro.
  6. Serve immediately, scooping the eggs and hash onto plates with a spatula. 

Cook’s note: Change the recipe up with feta or cotija cheese sprinkled on top. Add mushrooms, spinach instead of kale, or multicolored bell peppers. To make the parchment paper behave, use binder clips to anchor it to the edges of the pan. Once the veggies are in the pan, remove the clips.
 



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