Deconstructed Sweet Potato Hash With Fried Eggs Recipes

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SOUTHWESTERN SWEET POTATO HASH WITH EGGS

Provided by Food Network Kitchen

Time 30m

Yield 2 servings

Number Of Ingredients 13



Southwestern Sweet Potato Hash with Eggs image

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.

2 slices thick-cut bacon, chopped
1 medium sweet potato (about 1 pound), chopped
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon chili powder
Kosher salt and freshly ground pepper
1 11- to 12-ounce Southwest-style chopped salad kit
2 tablespoons sour cream
Grated zest of 1 lime, plus 1 tablespoon lime juice
4 large eggs
1/4 cup shredded Mexican cheese blend
2 tablespoons chopped fresh cilantro
Hot sauce, for serving

SWEET POTATO ASPARAGUS HASH WITH FRIED EGGS

Provided by Trisha Yearwood

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10



Sweet Potato Asparagus Hash with Fried Eggs image

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.

Nutrition Facts : Calories 342, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 372 milligrams, Sodium 335 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 17 grams, Sugar 9 grams

2 large sweet potatoes, peeled and cut into 1/2-inch pieces
1/2 teaspoon smoked paprika
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 sweet onion, thinly sliced
2 cloves garlic, minced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 teaspoons finely chopped fresh sage
4 to 8 large eggs
Hot sauce, for serving

SWEET POTATO HASH WITH FRIED EGGS

Provided by Nancy Fuller

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11



Sweet Potato Hash with Fried Eggs image

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.

3 sweet potatoes (about 2 1/2 pounds)
3 tablespoons olive oil
3 cloves garlic, chopped
1 onion, diced
1 red bell pepper, diced
Kosher salt and ground black pepper
4 cups baby spinach
1 tablespoon butter
4 eggs
8 fresh basil leaves, torn or chopped
1/4 cup grated Parmesan

HAM AND SPINACH HASH WITH FRIED EGGS

This is a B, L or D: Breakfast, Lunch or Dinner recipe. The portions can easily be adjusted, up or down in number. The fresh spinach and basil can be swapped for pesto and frozen spinach, defrosted, making the recipe more versatile. You could keep all of the ingredients easily on hand, keeping you ever-prepared for a brunch in a crunch!

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13



Ham and Spinach Hash with Fried Eggs image

Steps:

  • Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes
  • Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.
  • While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 tablespoons butter, divided
8 small red potatoes
Salt and pepper
1 teaspoon fresh thyme leaves, chopped
1/4 teaspoon crushed red pepper flakes
1 medium red onion, chopped
1 large ham steak, finely chopped
4 extra-large eggs
2 cups baby spinach leaves, chopped or, 1 box, 10 ounces, defrosted frozen chopped spinach, wrung dry in a kitchen towel
10 leaves fresh basil, chopped or torn, a few rounded spoonfuls of prepared store bought pesto may be substituted
2 plum tomatoes, seeded and chopped
1/2 cup grated Parmigiano-Reggiano, a couple of generous handfuls

SWEET POTATO & SPROUT HASH WITH POACHED EGGS

This quick and easy pan-fried dish uses up leftover Brussels sprouts for a delicious Boxing day brunch, or a low fat, low calorie weeknight dinner

Provided by Cassie Best

Categories     Brunch, Dinner, Supper

Time 40m

Number Of Ingredients 6



Sweet potato & sprout hash with poached eggs image

Steps:

  • Put the sweet potatoes in a bowl, cover with cling film and microwave on high for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little.
  • Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy.
  • Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.

Nutrition Facts : Calories 357 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 28 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium

2 large sweet potatoes , cut into chunks
2 tsp olive oil
2 red onions , thinly sliced
300g Brussels sprouts , thinly sliced
grating of nutmeg
3 eggs

POTATO HASH WITH A FRIED EGG

This potato and onion hash is hearty and no-nonsense, substantial comfort food at its simple best. Although I tend to cook it just for myself at home, I bet if you gave it to a tableful of people when they came round for supper, they would be weepingly grateful, fashionable dietary restrictions notwithstanding. I like a little Tabasco sprinkled over the egg.

Provided by Nigella Lawson

Categories     easy

Time 30m

Yield 1 generous serving

Number Of Ingredients 6



Potato Hash With a Fried Egg image

Steps:

  • Place a large nonstick skillet over medium heat, and add oil. When oil is hot, add onion and a sprinkling of salt. Stir until onion begins to soften, about 1 minute.
  • Add potato and cayenne to pan. Reduce heat to low, and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, 30 minutes.
  • Push potato and onion hash to one side of pan, and increase heat. Crack egg into pan, and cook to taste. Spoon potatoes and onions on plate, and top with egg.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 19 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1103 milligrams, Sugar 7 grams, TransFat 0 grams

1 tablespoon vegetable oil
1 medium onion, sliced into half-moons
Salt
2 cups waxy potato, with skin, diced into 1/2-inch pieces (1 10-ounce potato)
1/4 teaspoon cayenne pepper
1 large egg

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