By the time I actually made this, I'd already been craving it for weeks, fully crafted and tasted in the corner of my mind. Living in rural Kansas makes it difficult to find some ingredients, especially now that winter's stock is starting to look weathered. I had to wait until a trip to the big city to find my veggie sausages and sweet potatoes that looked edible. And then, yum, just as I imagined.
For the past few months, I've been nabbing eggs from one of George's co-workers who keeps a flock in the country. She charges $1.50 for a dozen extra large, free range eggs. I love her so. The yolks are sunny yellow and delicately flavored, perfect for highlighting in a dish like this one.
Mixed Potato Hash with Eggs
Serves 4
1 large sweet potato, peeled and diced
2 large russet potatoes, peeled and diced
1/2 yellow onion, peeled and diced
1 T vegetable oil
1 T maple syrup
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
2 vegetarian sausages, diced (I used Field Roast's Italian sausage
4 large eggs, preferably organic or free range or both
4 slices whole wheat bread, toasted and buttered
Heat the oven to 400ยบ. Mix the potatoes and onions on a rimmed baking sheet. Pour the oil, syrup and spices over them and toss to coat. Bake for 20 minutes, turning once. Add the diced sausages, mixing together, then bake another 5-10 minutes, until the potatoes are golden and the sausages are starting to color and heated through. Taste for seasoning, adding more salt and pepper if needed. Set aside.
While the hash finishes, warm a saute pan over low-medium heat. Add oil or a pat of butter to coat the pan, then break the four eggs, one into each quarter of the pan. Break the whites around the yolk, but keep the yolk whole, if possible. Cook 4-5 minutes, depending on your heat and your eggs, until the whites are solid but the yolks are still runny.
Toast the bread and butter it generously, setting each piece on its own plate. Divide the hash between the plates, piling it atop the toast. Place an egg on top of the hash. Sprinkle the egg with salt and pepper, then serve.
For the past few months, I've been nabbing eggs from one of George's co-workers who keeps a flock in the country. She charges $1.50 for a dozen extra large, free range eggs. I love her so. The yolks are sunny yellow and delicately flavored, perfect for highlighting in a dish like this one.
Mixed Potato Hash with Eggs
Serves 4
1 large sweet potato, peeled and diced
2 large russet potatoes, peeled and diced
1/2 yellow onion, peeled and diced
1 T vegetable oil
1 T maple syrup
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
2 vegetarian sausages, diced (I used Field Roast's Italian sausage
4 large eggs, preferably organic or free range or both
4 slices whole wheat bread, toasted and buttered
Heat the oven to 400ยบ. Mix the potatoes and onions on a rimmed baking sheet. Pour the oil, syrup and spices over them and toss to coat. Bake for 20 minutes, turning once. Add the diced sausages, mixing together, then bake another 5-10 minutes, until the potatoes are golden and the sausages are starting to color and heated through. Taste for seasoning, adding more salt and pepper if needed. Set aside.
While the hash finishes, warm a saute pan over low-medium heat. Add oil or a pat of butter to coat the pan, then break the four eggs, one into each quarter of the pan. Break the whites around the yolk, but keep the yolk whole, if possible. Cook 4-5 minutes, depending on your heat and your eggs, until the whites are solid but the yolks are still runny.
Toast the bread and butter it generously, setting each piece on its own plate. Divide the hash between the plates, piling it atop the toast. Place an egg on top of the hash. Sprinkle the egg with salt and pepper, then serve.
3 comments:
YUM! I'm making this ASAP!!!
Jules
Seriously, the yoke dripping onto the potatoes gives me a craving. How much bacon could I add to this? LOL
I made these with regular potatoes (sorry!) because I hate, hate, hate sweet ones. Still turned out gorgeous and so yummy. Don't hate.
Julie B
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