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Sweet Potato Hash
If you notice that the potatoes aren't getting brown in step 3, turn up the heat (but don't let them burn).
You will need a 12-inch nonstick skillet with a tight-fitting lid.
12 ounces russet potatoes, peeled and cut into 1/4 inch pieces
12 ounces sweet potatoes, peeled and cut into 1/4 inch pieces
2 tablespoons vegetable oil
salt and pepper
1 onion, chopped fine
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried
1/2 teaspoon chili powder
1/3 cup heavy cream
1/4 teaspoon hot sauce
8 large eggs
1. Microwave russets, sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper in covered bowl until potatoes are translucent around edges, 5 to 8 minutes, stirring halfway through microwaving.
2. Meanwhile, heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes.
3.Stir in garlic, thyme, and chili powder and cook until fragrant about 30 seconds.
Stir in hot potatoes, cream, and hot sauce. Using back of spatula, gently pack potatoes into pan and cook undisturbed for 2 minutes. Flip has, 1 portiion at a time, and lightly repack into pan.
Repeat flipping process every few minutes until potatoes are nicely browned, 6 to 8 minutes.
4. Off heat, make 4 shallow indents (2 inches wide) in surface of hash using back of spoon. Crack 2 eggs into each indent and season eggs with salt and pepper.
Cover and cook over medium-low heat until egg whites are just set and yolks are still running, 5 to 10 minutes. Serve.