Posted by Anne @ FANNEtastic Foodhttps://www.fannetasticfood.com/sweet-potato-hash-with-poached-eggs/
Sweet Potato Hash with Poached Eggs
Prep Time15 minutesPrep Time
Cook Time45 minutesCook Time
Total Time1 hr Total Time
very small (or 2 large) sweet potatoes, peeled and diced
teaspoon mustard powder
teaspoon dried tarragon
teaspoon dried thyme leaves
red onion, chopped
cup cooked smoked ham, chopped (optional)
cup frozen green peas
eggs (or 8, if each person wants 2)
salt & pepper
Preheat oven to 425 degrees F.
Toss the diced sweet potatoes with the mustard powder, tarragon, thyme, a drizzle of olive oil, and a pinch of salt and pepper. Spread the sweet potatoes on a sheet pan in an even layer and roast for about 30 minutes, until tender and browned around the edges.
In a large sauté pan, heat a drizzle of extra light olive oil over high heat. Add the onion and ham; cook until the onion is tender/translucent and the ham is browned and crispy around the edges.
Add the sweet potatoes to the pan and stir to combine. Add the peas and cook until heated through.
Meanwhile, poach the eggs: Fill a large pot with about 2 inches of water. Add a splash of white vinegar (to help coagulate the egg whites) and a pinch of salt, then bring to a simmer over medium heat.
Crack the eggs into individual bowls, then pour the eggs one at a time into the simmering water. Turn the heat off, cover the pot, and allow to cook for 4 minutes.
Using a slotted spoon, remove the eggs from the water and serve over the hash.