Savory Sweet Potato Hash with Poached Eggs

Welcome to my culinary blog where we explore the world of flavors and textures. Today, I’m excited to share a dish that combines the earthy sweetness of sweet potatoes with the richness of poached eggs. This Savory Sweet Potato Hash with Poached Eggs is not only delicious but also packed with nutrients. It’s perfect for those who are looking for a hearty yet healthy breakfast or a comforting lunch.

Ingredients

4 medium sweet potatoes, peeled and diced
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
1/4 cup fresh parsley, chopped (for garnish)
Optional: 1 tablespoon butter for the eggs

Instructions

Prepare the Sweet Potatoes: Start by preheating your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss to coat evenly. Roast in the preheated oven for about 25 minutes, or until the sweet potatoes are tender and slightly caramelized. Remove from the oven and set aside.
Cook the Onions and Garlic: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Spices and Sweet Potatoes: Sprinkle the smoked paprika, ground cumin, dried thyme, salt, and black pepper into the skillet. Stir well to combine. Add the roasted sweet potatoes to the skillet and stir everything together. Cook for another 5-7 minutes, allowing the flavors to meld and the sweet potatoes to become slightly crispy on the edges.
Poach the Eggs: While the sweet potato hash is cooking, prepare to poach the eggs. Fill a saucepan with about 2 inches of water and bring it to a gentle simmer. Add a splash of white vinegar to the water if you prefer. Crack each egg into a small bowl and gently slide them into the simmering water. Cook for about 3-4 minutes, depending on how runny you like your yolks. Use a slotted spoon to remove the eggs from the water and place them on a plate lined with paper towels to drain excess water.
Assemble the Dish: Divide the savory sweet potato hash among four plates. Carefully place one poached egg on top of each portion of hash. Garnish with freshly chopped parsley for color and freshness. If desired, drizzle a little extra virgin olive oil or a pat of butter over the eggs for added richness.

Tips for Perfect Poached Eggs

Poaching eggs can sometimes be tricky, but with these tips, you’ll achieve perfectly cooked eggs every time:

Use fresh eggs for better results.
Ensure the water is at a gentle simmer, not boiling.
Adding a splash of vinegar helps the whites to set faster.
For easier removal, crack the eggs into small bowls before sliding them into the water.

Nutritional Benefits

This dish is not only delicious but also nutritious. Sweet potatoes are rich in vitamins A, C, and B6, as well as fiber and antioxidants. They provide a natural sweetness that pairs wonderfully with the savory spices used in this recipe. Eggs are a great source of protein and essential nutrients like choline, which supports brain health. Together, these ingredients create a balanced meal that will keep you satisfied and energized throughout the day.

Variations and Substitutions

Feel free to customize this recipe according to your preferences or dietary restrictions:

Vegetarian Option: Omit the eggs and serve the hash with a dollop of Greek yogurt or avocado for added creaminess.
Gluten-Free: This dish is naturally gluten-free. Just ensure that any condiments or toppings you use are also gluten-free.
Spice Level: Adjust the amount of smoked paprika and cumin based on your preference for spiciness.
Protein Addition: For a heartier meal, add some cooked sausage, bacon, or tofu to the hash.