Smoky Sweet Potato Hash with Eggs
I think I mentioned a few posts ago that cooking from Aida Mollenkamp’s Keys to the Kitchen has reminded me that eggs don’t just have to be for breakfast. This recipe is one of the ways she reminded me of that. It’s also been one of my favorites from the book. But first, I want to talk about chipotles, those little smoked hot peppers in adobo sauce that can be found in the Mexican food section of most grocery stores.
The first time I bought a can of chipotles in adobo, I used all of one pepper (that’s usually all you need for a recipe; they impart a lot of flavor and heat) and had almost the whole can left over. I was like, what do I do with this? So I divided the contents of the can into one of the silicone ice cube trays I used to freeze homemade baby purées, and once the cubes were frozen, I stored them in a quart-sized plastic freezer bag. Whenever I need some chipotles in adobo for a recipe, I defrost a cube or two. One can of chipotles lasts me a looooong time.
When it comes to chipotles in adobo, I tend to err on the side of less is more, and I always start with about half of a chipotle, adding more as needed. Like I said, they are incredibly flavorful, and a small amount goes a long way. If you’ve never cooked with them before, proceed with caution. They’re wonderful, but it’s not hard to overdo it. And now, let’s get on to the hash.
E’s only feedback on this recipe was that it would be better with sausage. Not surprising coming from a man who can smell a vegetarian dinner a mile away. I do think it would be good with some smoked sausage added to it, though, and I’m going to try that the next time I make it. As for my own adjustments, I used red bell pepper instead of green, I used chicken stock rather than vegetable broth because I like the flavor it imparts, and I tweaked some other things, like the amount of oil I used for frying and the amount of garlic.
This recipe is also great in that it’s versatile – it can be dinner, or it can be breakfast (if you like savory breakfasts with a little kick). It doesn’t have to made with poached eggs; it can be made with eggs any way you like them. I made it for dinner with poached eggs, then ate the leftovers for breakfast the next morning with a fried egg on top. It can be as spicy or as mild as you want, although if you want it to be super mild, I’d still add at least a little adobo sauce for the smokiness factor. (Side note: the smoky spiciness did not deter L at all – she ate her way through an entire bowl without pause.)
Serve with sour cream and sliced avocado or fresh guacamole. If your people can’t eat hash without ketchup, then offer that as well.
Smoky Sweet Potato Hash with Eggs
Adapted from Aida Mollenkamp’s Key’s to the Kitchen
1 tablespoon extra virgin olive oil
1 large sweet yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced or pressed
2 large or 3-4 small sweet potatoes, peeled and diced (about 4 cups diced, or 1 pound)
1/2 chipotle in adobo sauce, chopped (about a teaspoon), plus more to taste
1/2 cup chicken or vegetable stock
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
For garnish:
sour cream
sliced avocado or guacamole
ketchup for the ketchup lovers
In a large cast iron or nonstick skillet, heat the olive oil over medium heat until warm. Add the onion, bell pepper, and garlic, and sauté until tender, about 5 minutes.
If you are poaching your eggs, start them now (for free-form poached eggs, just start the water; for eggs poached in ramekins, get them into the pan now, over low heat). If you are frying or scrambling, wait a bit. I poached ours in ramekins:
Add the sweet potatoes and cook, stirring continually to prevent the sweet potato from sticking, until the potato cubes are beginning to soften and to brown a bit, 5 minutes or so. Cook until they have some nice browned edges.
Add the chopped chipotle, stock and thyme, and give it a few stirs. Cover with a tight-fitting lid and reduce the heat to medium-low, cooking until the potatoes are fork tender, 5-8 minutes. Season to taste with salt and pepper, adding more chipotle if you want more heat/smoky flavor.
If you are free-form poaching or frying your eggs, cook them now.
Serve one or two eggs per person on top of the hash, with the garnishes.
Serves 4.
Here’s the printable recipe. Bon appétit!
