In my futile attempt to simplify weeknight dinner, I've found myself preparing potato hash at least once a week. It's simple, filling, and since we addressed the whole potatoes are actually good for you thing, it's healthy too.
Being the foodie I am, I'm not satisfied with a simple mix of potato, pepper and onion. Of course I've got to get all fancy with it. One kitchen success included spinach, tomatoes and Indian spices. Another favorite was made with fingerlings, beets, kale, and blue cheese. But this one was my absolute favorite, and made a pretty picture with it's contrasting colors, so I'm sharing it with you today.
The thing that drives me nuts about sweet potato hash is when I cook sweet potatoes in the skillet, they always burn before cooking all the way through. The result is a mess of half charred, half raw potatoes. Huge bummer.
I found my solution in a picture of Edible Perspective’s simple sweet potatoes and eggs. Instead of dicing, she juliennes it, yielding a delicious tangle of perfectly cooked sweet potato, with just the right balance of crispy and tender bits. Genius! To quickly julienne, use a spiralizer then roughly chop, or julienne with a mandolin slicer.
The hash itself, with caramelized sweet potatoes, sharp cheddar, smoky spices, and runny eggs, is pretty rich. The salsa and garlicky chimichurri balance it out with a bit of freshness. If you've never tried chimichurri before, get ready for a revelation. It is a traditional Argentinian condiment, made with parsley, olive oil, and garlic, usually spooned over grilled meats. I could eat have eaten it by the spoonful.
Shredded Sweet Potatoes with Eggs, Chimichurri and Fresh Salsa
Potatoes and eggs:
1 1/2 tablespoons olive oil
1 large red onion, diced, 1/4 cup reserved for tomato salsa
3 large sweet potatoes, peeled and spiralized or julienned
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1 cup shredded sharp cheddar cheese
1/2 cup parsley
1/2 cup cilantro
1/4 cup extra-virgin olive oil
1 garlic clove, minced
2 cups quartered cherry tomatoes
Reserved diced red onion (1/4 cup)
1/2 jalapeno, seeded and minced
Juice from 1/2 lime
First, make the chimichurri. Blend all ingredients together in a food processor until finely chopped, scraping down sides as needed. Season with salt to taste.
Next, make the salsa by combining all the ingredients together in a bowl and season with salt to taste.
Preheat oven to 375 degrees.
Heat olive oil a large skillet on medium-high heat. Add onion and cook about 3 minutes until translucent. Add sweet potatoes, spices, salt and pepper, and saute until tender and golden, about 10 minutes.
Make 4-6 wells in the potatoes with the back of a spoon, and crack an egg into each well. Sprinkle cheese over the top.
Place potatoes and eggs in the oven and bake 5-7 minutes until whites are set and eggs are runny.
Serve with chimichurri and salsa dolloped over the top.