Special equipment
Cast iron or non-stick skillet
Ingredients
serves Serves 4, active time 30 minutes, total time 30 minutes
- 1 large sweet potato (about 12 ounces), cut into 1/2-inch dice
- Kosher salt
- 2 tablespoons vegetable oil
- 1 green bell pepper, cored and seeded, thinly sliced
- 1 red bell pepper, cored and seeded, thinly sliced
- 1 small onion, thinly sliced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons hot sauce, such as Frank's or Cholula
- Freshy ground black pepper
- 4 eggs
- 1 tablespoon chopped fresh parsley leaves (optional)
Procedures
-
Adjust oven rack to middle position and preheat oven to 400°F. Place sweet
potatoes in a large pot and cover with cold, salted water. Bring to a boil over
high heat and simmer until potatoes are tender, about 5 minutes. Drain in the
sink.
-
Heat oil in a large cast iron or non-stick skillet over high heat until
lightly smoking. Add drained potatoes and spread into an even layer. Cook until
well browned on first side, about 5 minutes. Add peppers and onions and toss
with a wooden spoon to combine. Continue to cook, allowing bottom of vegetables
to brown. Flip vegetables and toss them with a wooden spoon to expose new
sections to the bottom of the pan until well browned all over, about 10 minutes
total. Stir in thyme leaves and hot sauce, cook until fragrant (about 30
seconds), and season to taste with salt and pepper. Remove from heat.
-
Make four shallow wells in the surface of the hash and break an egg into
each. Sprinkle with salt and pepper. Transfer pan to oven and cook until eggs
are barely set but still runny, about 5 minutes. Serve
immediately.
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