Deconstructed Sweet Potato Hash with Fried Eggs
- Yield 4 servings
You can use a leftover cooked sweet potato to make this dish. Add some cooked spinach to the hash if you like.
- 1/4 cup (1/2 stick) unsalted butter, divided
- 2 medium sweet potatoes, peeled and cut into1/2-inch cubes
- 1/4 salt
- 1 cup water
- 8 fresh sage leaves, divided
- 2 Vidalia or sweet onions, chopped
- 8 large eggs
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add sweet potatoes and toss until coated in the butter, then add water and sage leaves. Bring water to a simmer and cook potatoes, uncovered, until the water has evaporated and the potatoes are just fork tender, about 10 minutes. If there is any excess water in the pan, remove it with a large spoon and reserve. Continue cooking potatoes, scraping pan frequently with a spoon, until crusty brown, about 10 more minutes. Add a tablespoon of the leftover cooking liquid or fresh water if the potatoes stick or begin to scorch.
- Meanwhile, melt 1 tablespoon butter in a medium skillet over medium heat. Add chopped onion and cook, adding water as necessary when the pan gets dry, until deep golden brown, about 20 minutes. Transfer onions to a serving bowl. Add remaining 1 tablespoon butter, and fry eggs, 2 at a time, to your preference. Place potatoes in the center of 4 plates with caramelized onions alongside. Top each plate with 2 fried eggs.
Recipe by Claire Robinson.