Sweet Potato Hash with Fried Eggs

This dish is such a feel good dish.  It is nourishing, warm, soul-satisfying, and satiating.  I was hesitant to tell hubby that I was making a hash with sweet potatoes, as he is not the biggest fan of altering traditional dishes. (As you know, I am the exact opposite)! I did tell him, and he was apprehensive and said "sweet potatoes are supposed to be sweet".  The verdict? A changed man. 

Typically, a hash is made with meat, such as corned beef, along with hearty veggies like carrots.  It usually uses regular potatoes, too, so substituting in sweet potatoes is not that big of a jump from the norm, but it definitely packs a different - but powerful - punch of flavor. 

This version of a hash is a delightful option for Meatless Mondays, as the meat is omitted, and the peppers and onions bring a lighter, brighter mouthfeel.  The original recipe does not use peppers, but I love the color and flavor the peppers bring to the dish. 

I plan to make this Sweet Potato Hash with Fried Eggs again very, very soon.  Enjoy!

Sweet Potato Hash with Fried Eggs
Source:  Adapted from www.foodnetwork.com/5fix

Ingredients (serves 4):
3 sweet potatoes, peeled and diced into 1/2 - 1" cubes
2 green peppers, seeded and diced
1 red bell pepper, seeded and diced
1 onion, peeled and diced
4-5 fresh sage leaves
4 eggs
1 T. butter
olive oil
1 cup water
S & P
sharp cheddar cheese (optional)

The Process:
Add 1 T. butter to a skillet on medium-high.  As soon as the butter is melted and a little bubbly, add the fresh sage leaves to the pan.  Allow the sage to fry up in the butter for about 45 seconds - 1 minute.  Remove the herbaceously delicious-smelling leaves from the pan, and let them cool on a paper towel.  You will crumble these up later and add them to the hash .... Mmmm.

Warm up a drizzle of olive oil, along with any of the remaining butter, in the same pan.  Add the sweet potatoes, and stir to combine.  Add a touch of S & P.  After a few minutes of crisping up, add in the 1 cup of water, add a lid to the pan, and reduce the heat to medium.  Allow the sweet potatoes to cook and steam within the pan for about 10 minutes (or until all of the water has disappeared).  The potatoes should be fork-tender at this point but not mushy.

Remove the lid, and add in the peppers and onions to the sweet potatoes.  Add another drizzle of olive oil and turn up the heat to medium-high.  Allow the peppers and onions to cook with the sweet potatoes for about 5 minutes or so , while you stir everything every now and then, until the veggies are cooked a bit but not burned or too soft.

In another pan, fry up the eggs.  I like mine over-easy for this recipe.

Add one fried egg on top of the hash, and crumble up the crispy sage leaves to sprinkle on to each plate.  Decorate with a bit of sharp cheddar cheese if desired.  Adjust the S & P if needed, to your taste.   

The egg is already mixed into my hash in this picture ~ I was too excited to start eating that I forgot to take a beginning shot of the dish.  :-)

Bon Appetit!