Chipotle Sweet Potato Hash with Poached Eggs

This is about as gourmet as my cooking skills get, folks. This recipe involves more prep work than most other recipes, but the results are, in a word, astounding.

The wife created this for dinner one night, and I didn’t really have high expectations. It sounded weird. And then I tried it. And as I told her, “Some meals are good. Most are great. But a few are exceptional, and this is one of them. Can we have it next week?”

For a recipe with NO meat, that’s high praise. There’s something about this…the spicy, the sweet, the richness of the egg yolk. I’m not a gourmand and normally don’t refer to recipes as “rich,” but no other words will do justice to this dish. What’s also amazing is the calories in this. Or rather, the lack thereof. I’m no nutritionist, but I would put an educated guess at about 600 calories or less for half the hash and one egg. If you’re looking to keep your calories down but feel full, this is an easy way to do it. If you’re looking for more calories in your diet, add eggs. I ate this with three.

Seriously, I ask very little of you guys. I beg you, make this asap. You will not regret it.

Chipotle Sweet Potato Hash With Poached Eggs

Serves 2
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Breakfast
Website Sweet Potato Chipotle Hash
This spicy, filling dish is great for breakfast, brunch, or even dinner. Simple poached eggs add flavor and richness to the spicy hash.

Ingredients

  • 1 Large sweet potato
  • 2 eggs
  • 3 chipotle peppers in adobo sauce
  • 1 red or yellow pepper
  • 1/2 bunch green onions
  • vinegar
  • salt & freshly ground pepper
  • olive oil

Directions

Step 1
Chop pepper into a medium dice.
Step 2
Heat olive oil in a large saute pan over medium high heat. Add peppers and cook for 3 minutes, stirring frequently.
Step 3
Chop chipotle peppers, and add to saute pan. If you like spicy food, add a tablespoon of the adobo sauce from the can. Stir and cook for a minute or two.
Step 4
Grate a large sweet potato, leaving the skin on. This should yield 3-4 cups of potato shreds.
Step 5
Add sweet potatoes, salt (generous) and pepper to the saute pan, stirring frequently. Reduce heat to medium and cook for 10-15 minutes, or until soft and brown.
Step 6
In the meantime, poach your eggs. The simplest way to do this is to fill a small pot halfway with water and add a tablespoon or two of vinegar. As bubbles begin to form, but before it boils, stir your water to create a tornado. Crack your egg into the swirl, and let cook for 3-4 minutes. Remove with a slotted spoon and allow to drain on a paper towel.
Step 7
Towards the end of cooking the hash, stir in the thinly sliced green onions.
Step 8
Serve the hash on two plates, topping with poached eggs.

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