Sweet Potato and Egg Hash Julienne

Serves 4-6



2 12-ounce bags frozen “Seasoning Blend” (onions, peppers, celery and spices) OR 1 large onion, choppedfeb2014validity_24

2 Tablespoons unsalted butter

1 1/2 lbs. sweet potatoes or yams, washed and scrubbed

2 large garlic cloves

2 Tablespoons olive oil

Salt and pepper, to taste

4-6 large eggs

1/4 cup Parmesan cheese



1. Heat butter over medium heat in large pot or skillet.  Pour entire contents of the Seasoning Blend or onion into the skillet while keeping an eye on it to prevent burning.  Let cook for 30 minutes or until blend is translucent and brown, but not burned.

2. Julienne the sweet potatoes and set aside.feb2014validity_23

3. Combine sweet potatoes, garlic and olive oil with the Seasoning Blend, stirring frequently for about 10 minutes.

4. Set oven broiler on high.

5. Make 4-6 small craters in sweet potato mixture and crack eggs into them.  Sprinkle with salt and pepper and put dish in oven.

6. Keeping a close eye, let cook for a few minutes, about 3-5, or until eggs are done to liking.

7. Sprinkle with Parmesan cheese and serve.



Recipe originally published in the February 2014 issue of Validity.  Article written by Katie Hayes.  Recipe heavily adapted from www.thekitchn.com.

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