I love throwing stuff together and hoping it works. I come up with so many different ideas this way. Discover ingredients I didn’t ever think would work well together, go beautifully. Find tasty new combos.
This hash actually started that way. Some weekends, I just throw whatever I have in the fridge into a dish, roast/fry, and top with an egg. Ta da. The addition of the egg makes it brunch right? Well that’s my reasoning.
I got some of my inspiration for this hash from a brunch we had a while back at The Diner. I had a potato hash with tender short rib, which was fab! But since trying to eat more veggie, I wanted something with no meat, but just as much flavour. And let’s face it, sometimes you do just want something simple, cheap and flavoursome!
I think I nailed it.
This chunky sweet potato hash is aromatic, from the choice of herbs and seasoning, but not spicy. The onion helps bring out the flavours, and you can’t beat having red pepper in there too! Topped with a runny poached egg, some fresh and fragrant coriander, and served with fresh, juicy vine tomatoes, it’s one that’ll impress visitors – or even just yourself.
You could even add some feta if you wanted extra topping! The creaminess would go beautifully with the flavours of this dish.
The recipe is below – hope you enjoy as much as I do!
Lightly Spiced, Chunky Sweet Potato Hash
Aromatic, not spicy. Delicious veggie brunch dish!
- 1 sweet potato medium
- 2 tbsp vegetable oil
- ½ red pepper
- ½ onion medium
- ½ tsp cumin
- ½ tsp garam masala powder
- ½ tsp all purpose seasoning
- 1 egg
- 2 tsp fresh coriander roughly chopped
- black pepper for seasoning
- 2 vine tomatoes
Prepare the egg, cracking into a greased square of cling film, bringing the corners together and tying (or using a food bag clip), ready to poach. Leave to the side. Bring a small saucepan of water to boil, and leave simmering ready.
Top and tail the sweet potato. Cut into thin chips/small chunks (1cm squared). Bring to boil in a separate saucepan and cook for 5 or so minutes until just soft.
Whilst the potato is cooking, slice the red pepper and onion into thin strips. Place in a frying pan, with 1 tbsp oil, and fry until softening.
Drain the sweet potatoes, drizzle with the remaining oil, sprinkle and stir in the cumin, garam masala, all purpose seasoning and black pepper. Add to the peppers and onions in the frying pan, and continue to cook over a low-medium heat for 5 minutes, to allow the potatoes to crisp slightly, and the spices to infuse the dish.
Whilst the hash is cooking, place the egg in clingfilm into the first saucepan of simmering water. Cook until the white looks just cooked - Approx 4 minutes, but keep an eye on it as not to overcook. You should be able to tell by wiggling the clingfilm a bit to see if it's just formed. The middle (yolk) should still look like it's moving.
Serve the hash on a flat dish, top with the chopped fresh coriander and the poached egg. Accompany with fresh vine tomatoes. Enjoy!