Once you’ve learned to poach an egg, there are infinite possibilities for using it. And what better a way than for brinner? (Yes, that’s breakfast for dinner for those of you unfamiliar with this fine concept!)
This recipe caught my eye a while ago mainly because of the sweet potatoes, and they definitely made the dish! They added a slight sweetness that complimented the other ingredients perfectly. Add a creamy egg yoke to the top and you’ve got a satisfying weeknight brinner! While it was a bit more effort than our typical skillet meal, I’d definitely try it again…and maybe add a waffle for dessert?
Sweet Potato Hash with Poached Eggs
Adapted from Williams Sonoma Vegetarian Food Made Fast
What You Need
2 medium red potatoes
1 large sweet potato
1 red pepper
1 medium red onion
3 green onions
Fresh ground pepper
1 Peel the red potatoes and sweet potato and chop them into 1/2 inch chunks. Place the potatoes in a pot and cover with water. Bring the water to a boil, then lower it to a simmer and cook about 10 minutes until the potatoes are tender. Drain the potatoes.
2 Prepare the ingredients and equipment for the poached eggs.
3 While the potatoes are cooking, dice the red pepper and red onion. Chop the green onion.
4 When the potatoes are finished boiling, heat about 2 tablespoons olive oil in a large skillet at medium high. Saute the red pepper and red onion for 3 minutes. Add the potatoes spread them into a thin layer. Cook until the potatoes start to brown, about 7 minutes.
5 Poach the eggs and set aside while the potatoes are browning.
6 Add the green onion to the potatoes and cook a few minutes more, until the onion is soft and the potatoes start to fall apart. Add salt and pepper to taste. Serve topped with a poached egg.