Sweet Potato Hash with Poached Eggs

On a chilly morning, brunch guests will be excited to tuck into this hearty autumnal breakfast. To make the dish vegetarian, simply omit the ham. 

 

Sweet Potato Hash with Poached Eggs 

 

Ingredients 

 

• 2 orange-fleshed sweet potatoes, about 3/4 lb. (375 g) total weight, peeled and cut into slices 3/4 inch (2 cm) thick
• 4 tsp. grapeseed or canola oil
• 1 cup (5 oz./155 g) finely chopped red onion 
• 1/2 Granny Smith apple, cored and diced 
• 3 oz. (90 g) Black Forest ham, diced 
• 2 tsp. fresh thyme leaves 
• 1/4 tsp. sweet paprika 
• 1 Tbs. distilled white vinegar 
• 1 tsp. salt 
• 6 eggs 
• Snipped fresh chives for garnish (optional) 
• Fresh thyme leaves for garnish (optional) 

 Directions 

 

1. In a large saucepan fitted with a steamer basket, bring 1 inch (2.5 cm) water to a boil. Evenly spread the sweet potato slices in the steamer basket, cover and steam until they are tender but still offer some resistance when pierced gently with a fork, about 8 minutes. Remove the steamer basket and let the potatoes cool to room temperature. At this point, the potatoes can be tightly covered and refrigerated for up to 24 hours. 

 

2. In a nonstick fry pan over medium-high heat, warm 2 tsp. of the oil. Add the onion and apple and sauté until the onion is lightly browned, about 10 minutes. Cut the sweet potatoes into cubes and add them to the pan with the ham, thyme and paprika. Continue to cook, stirring frequently, until the hash ingredients are browned and warmed through, 5 to 10 minutes. 

 

3. While the hash is cooking, fill a deep sauté pan halfway with cold water. Add the vinegar and salt and place the pan over medium heat. When the water begins to simmer, break the eggs, one at a time, into a cup and slip each one gently into the water. Cook for 1 minute, then gently slide a spatula under the eggs to prevent them from sticking. Poach to the desired doneness, 3 to 5 minutes.  

 

4. Divide the hash among individual plates. Using a slotted spoon, scoop the eggs from the simmering water, drain slightly, and place each on top of a serving of hash. Sprinkle chives and thyme over each serving, if desired, and serve immediately. Serves 6. 

 

 

 

Couples will find inspiring ideas for everything from weeknight suppers to Saturday dinner parties in our Newlywed Cookbook.