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Sweet Potato Hash with Poached Eggs

February 15, 2010

After last night’s meat-fest, I wanted a more vegetarian kind of Sunday night meal (except it is really Monday…oh long weekends!) As I looked through the fridge and stumbled upon some sweet potatoes, I remembered a brunch my family had 2 years ago at Mesa Grill, one of Bobby Flay’s NYC restaurants. It was the first time my parents met Z, and the casual Southwestern feel to the dining area made for the perfect place to meet the parents and drink Bloody Mary’s. For brunch I ordered Spicy Chicken and Sweet Potato Hash, with Poached Eggs and Green Chili Hollandaise. The dish was rich in flavors and “shazam”, and tonight I wanted to recreate my favorite elements for a dinner variation.

Sweet Potato Hash with Poached Eggs (adapted from Bobby Flay)

2 sweet potatoes, diced in ~1/2 inch cubes

1 onion, chopped

1 green pepper, diced

1 jalapeno, diced

1/4 cup light sour cream

2 teaspoons agave nectar


Salt, pepper, and garlic powder

Boil the diced sweet potatoes until fork tender. Drain.

While potatoes are boiling, sautee onion, green pepper, and jalapeno until cooked.

Add half of the sweet potatoes to the onion-pepper mixture. Mash the other half with the sour cream and agave nectar, then add to the rest of the ingredients.

Mix all of the ingredients together, along with the salt, pepper, and garlic powder, mushing the whole cubes of potatoes as well, until everything is well combined. Scoop out into a bowl. Now, form patties out of the mixture and pan fry until they become brown and crispy on the outside.

These sweet potato hash cakes will serve as the base of the dish. Now, just plop a poached egg on top, and you’re done!

Poaching an egg can seem daunting, but happens to be one of the skills I have mastered. It is my favorite way to eat an egg (and is how they served eggs Benedict eggs, yum!) and I learned at a young age how to make them perfectly cooked on the outside, perfectly runny in the middle. I will now divulge my secrets šŸ™‚

How to Poach the Perfect Egg

You will need: one small saucepan, water, white vinegar, a small bowl, a slotted spoon, a time and eggs

1. Fill a saucepan with water and bring it to a boil. Add 1 – 2 tsp of white vinegar. Trick — this will keep the whites together when you put the eggs in!

2. Crack each egg individually into a small bowl. This will allow you to remove any shell, as well as ensure that the yolk has not been broke.

3. Using the small bowl, place the egg into the water. You literally bring the bowl to the water’s edge and slowly tip the egg in. The worst thing is to break the yolk when it is in the water; the egg is then done for! This is a good method so you are not just dropping it in, allowing more opportunities for yolk spillage.

4. Once the egg is in the water, turn down the heat to low and set the timer for 3 minutes. Use your slotted spoon to move the egg just slightly, so the white is not stuck to the bottom of the pan. After that, LEAVE IT! Don’t touch the egg, more opportunity for yolk breaking! The water may or may not come to a boil again. If it does, turn down the heat even more. If white foam begins to form with the boiling water, blow on it a little. It will cool it down and make the foam back off while not having to touch the egg.

5. Immediately your timer goes off, use your slotted spoon to scoop out the egg. Make sure most of the water runs off of it. Serve it as quickly after it cooks as you can. The egg with continue cooking, so if you wait too long you will have a hard yolk. If you like hard yolks, leave the egg in the water for longer (4-5 minutes). I am a fan of the runny yolk, so I have never done that before and cannot give you a specific time. But 3 minutes is runny yolk perfection.

6. Enjoy!

Mmmm…there is nothing like a poached egg! This was the perfect ending to our indulgent long weekend. The hash was great…spicy and sweet at the same time, and I love the crispy outside created by the last minute pan frying. I also scooped a little sour cream on top of the hash before adding the egg to add some coolness to the combination. This would also make a great brunch dish! One time I will also try adding chicken like Bobby Flay does in his original recipe, but this is a great vegetarian option!

Time to go and try to tackle my taxes…oy! I hope everyone had a great long weekend šŸ™‚

16 Comments leave one →
  1. February 16, 2010 9:49 am

    I love Bobby Flay! We couldn’t resist going to Mesa Grill in Vegas, although I was a bit skeptical that we were falling for a gimmick and that the popularity might only be due to the brand-name. But fortunately, I was wrong. Both our dishes were so flavorful and well-prepared. I had salmon and Ben had veal, and I was very impressed at how perfectly both were cooked. I also love making up versions of my favorite restaurant meals at home. This sweet potato hash sounds great!

    • February 16, 2010 4:08 pm

      I would love to try the restaurant for dinner…I highly recommend the brunch!

  2. peanutbutterfingers permalink
    February 16, 2010 11:16 am

    oh wow i love this idea! i’ve never had sweet potato hash (or even poached my own egg!). looks fantastic!

  3. February 16, 2010 11:16 am

    Sweet potato hash with egg? Omg, that looks soooo good. I’m going to have to try that!

  4. February 16, 2010 11:34 am

    this look AMAZING! love that you used sweet potato! beautiful photo – it is making my mouth water! I’m going to try this ASAP šŸ˜‰

    • February 16, 2010 4:08 pm

      Thanks for the photo love, I’m trying to get better at taking pictures of my meals šŸ™‚ Sweet potato is definitely a favorite of mine.

  5. February 16, 2010 1:40 pm

    Anything with sweet potatoes has my name written aaaaallll over it – the hash sounds fantastic!

    Great poached egg tutorial… I need to perfect my technique!

    • February 16, 2010 4:09 pm

      I love poached eggs…they can be temperamental, but are well worth it!

  6. February 16, 2010 3:45 pm

    This recipe looks amazing! I love how it’s a sweet potato hash versus a white potato one. Sweet potatoes make everything taste better IMHO. And thank you so much for the egg poaching tutorial – I honestly had no idea how to poach an egg!

  7. February 16, 2010 5:30 pm

    I’ve never really poached eggs before but I will try.

  8. February 16, 2010 6:33 pm

    omg this sounds absolutely amazing!! I have a sweet potato obsession and I love hash and eggs, so I’m definitely going to have to try this soon. Bookmarked!!

  9. February 17, 2010 6:29 am

    I haver never had poached eggs but sure your dish sounds delicious! Thanks for sharing šŸ™‚

  10. June 3, 2013 6:56 pm

    Hi there! I simply want to give a huge thumbs up for the
    good info you have here on this post. I will probably be coming back to your weblog for more soon.


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