This is an elegant brunch dish that no one will guess is healthy. A little bit of ham adds smoky flavor without too much additional fat, but you can omit it for a vegetarian version.
Sweet Potato Hash with Poached Eggs
2 medium-size 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, diced
3 oz. (90 g.) nitrite-free Black Forest ham, diced
2 tsp. fresh thyme leaves
1/4 tsp. sweet paprika
1 Tbs. distilled white vinegar
Sea salt
6 large eggs
In a large saucepan fitted with a steamer basket, bring 1 inch (2.5 cm.) water to a boil. Put the sweet potato slices in the basket, spread evenly, cover and steam until the potatoes are tender but still offer some resistance when pierced gently with a fork, about 8 minutes. Remove the pan from the heat, remove the steamer basket from the pan, and let the potatoes cool to room temperature.
In a nonstick frying pan, heat 2 teaspoons of the oil over medium-high heat. Add the onion and apple and saute until the onion is lightly browned, about 10 minutes. Cut the sweet potatoes into rough cubes and add them to the pan with the ham, thyme and paprika. Continue to cook, stirring frequently, until the ingredients are browned and warmed through, 5-10 minutes.
While the hash is cooking, poach the eggs: Fill a deep saute pan halfway with cold water. Add the vinegar and 1 teaspoon 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, 3-5 minutes.
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. Serve right away. Serves 6.
Find more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.
