Runner Food: Sweet Potato Hash with Fried Egg

by Erin on March 5, 2014

in breakfast, entrees, Runner Food, vegetables

Recipe Review (and Runner Food): Sweet Potato Hash Browns from Food & Wine's December 2013 magazine // The Speckled Palate

This past Sunday, I voluntarily ran 14.33 miles. It was the longest distance run of my life… and it surprisingly felt pretty good considering I was running 14.33 miles AND the temperature was dropping. In fact, a mini ice storm was rolling in as I was chugging along. (You can see an image of the crazy mist rolling off the lake on my Instagram feed. We’re friends, right?)

Marathon training is slowly taking over my life, and I can hardly believe that in less than two months, I’ll be lining up to start my 26.2 mile journey. It’s still terrifying, but it’s becoming a lot more real as the date draws nearer.

And the farther I get into my marathon training, the more I realize the food I fuel myself with is crazy important. (I mean, duh, right?) And the more I realize this, the more I know that I no longer have the stomach of steel I once did as a younger person.

Preparing meals before long runs is kind of like roulette these days. I think I know what’s going to work, but then I’ll whip up a pasta dish, the old standby for runners, and wake up the next morning feeling like death because apparently, my body’s not into pasta anymore. Which means I’m currently on the hunt for carb-y and delicious food to eat a ton of… and I think I’ve found a winner in this recipe, which I’ve adapted from Food & Wine’s December 2013 issue.

Sweet potatoes are amazing, and not only do they taste delicious, but they make me feel pretty darn good before and during a run.

Bonus points? This recipe can be made for breakfast or dinner… and I’ve eaten it for both and can attest to its deliciousness both ways.

Here’s how you can make your own:

5.0 from 2 reviews
Sweet Potato Hash with Fried Egg
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Entree
Serves: 6
Ingredients
  • 4 poblano peppers
  • 3 tablespoons extra virgin olive oil
  • 1 large red onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 large sweet potatoes, peeled and cut into ¼-inch dice
  • 5 garlic cloves, finely minced
  • 2 rosemary sprigs
  • Kosher salt and freshly ground black pepper for seasoning
  • Egg(s) for frying
Instructions
  1. Roast the poblanos under a preheated broiler, turning occasionally until charred all over. Transfer the peppers to a bowl, then cover tightly with plastic wrap and let cool.
  2. Once cooled, peel, seed and stem the peppers, then thinly slice and set aside for later use.
  3. In a large skillet, heat the olive oil over medium-high heat.
  4. Add the onion to the pan and cook until golden. This will take around 5 minutes, depending on your stovetop.
  5. Add the butter to the pan, and let melt. Once the butter is melted, add the sweet potatoes, garlic and rosemary. Cook over moderate heat, stirring occasionally, until the potatoes are tender and lightly browned.
  6. Stir in the poblanos, then season with salt and pepper. Discard the rosemary sprig and serve with a fried egg on top.

 

Recipe Review (and Runner Food): Sweet Potato Hash Browns from Food & Wine's December 2013 magazine // The Speckled Palate

Are you a sweet potato fan?

What foods make you feel good before you work out?

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{ 24 comments… read them below or add one }

Katherine March 5, 2014 at 12:52 pm

Sweet potatoes are such a great way to fuel for a run. I’m totally with you on pasta—once I started realizing that it wasn’t really cooperating with my body, I started to find some alternatives. Once it’s in season, zucchini makes great noodles and might be something for you to try as a substitute. Glad to hear your training is going well, too.

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Erin March 14, 2014 at 4:51 pm

I absolutely agree with you, Katherine, and isn’t it amazing how we can find alternatives when we realize that something isn’t working out as well as we thought it could? I LOVE zucchini noodles drenched in a hearty tomato sauce, and I absolutely cannot wait for the summertime so both veggies will be in abundance! Thanks so much!

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Tyler March 5, 2014 at 12:59 pm

That sounds great! I’ve never thought to do this with sweet potatoes. I’ll be using this for a running meal.

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Erin March 14, 2014 at 4:30 pm

Thanks, Tyler! I hope this meal is amazing fuel for you before a long run, too!

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Chelsea March 5, 2014 at 3:44 pm

This looks insanely awesome. I cannot wait to make it! Delicious!

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Erin March 14, 2014 at 4:28 pm

Thanks so much, Chelsea! I’d love to know what you think of it!

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Tina @ Tina's Chic Corner March 5, 2014 at 5:21 pm

I can’t wait for it to get warmer so I can go back to running outside! I love this meal. :)

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Erin March 14, 2014 at 4:27 pm

I’m excited for you to run outdoors again, Tina! I cannot imagine treadmill running all winter… but then again, I live in the South, so any “cold” weather is kind of a respite from the crazy summer weather we have, so I guess it all balances out? Glad you love this meal! Would love to know what you think of it if you make it!

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Jussi Tinnemeyer March 6, 2014 at 12:31 am

It sure is good running food. But, to be honest, it simply looks super delicious! Sweet potato hash and egg! A winning combination…

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Erin March 14, 2014 at 4:26 pm

Jussi, that’s so true! It’s super delicious and a winning combo for ANYONE.

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Jayne @ Tenacious Tinkering March 6, 2014 at 4:20 am

You’re such an active person! I really aspire to that and I wish I could find the willpower to do something more active in my life. I do so love sweet potatoes. Especially the Japanese kinds with the purple skin. Super sweet and soft. :-)

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Erin March 14, 2014 at 4:26 pm

Aww, thank you, Jayne! This marathon training is certainly causing me to be more active than I’ve been since, uh, high school. At least… And should you want to talk activeness, give me a holler, as I spend quite a bit of time on it these days. ;)

So happy that you’re a sweet potato lover, too. They’re the best, huh?

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Winnie March 6, 2014 at 1:59 pm

It looks fantastic!!
I can almost smell it, and I’m getting really hungry :)

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Erin March 14, 2014 at 4:25 pm

Thanks, Winnie! I hope you were able to satiate your hunger somehow after reading this post! :D

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Rachel G March 7, 2014 at 5:26 pm

I’ve never heard of, let alone eaten sweet potato hash, but that sounds pretty amazing!!

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Erin March 14, 2014 at 4:22 pm

Girl, you need to hop on the sweet potato hash bandwagon because it is AH-mazing. Of course, I’m a little biased, but still…

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Kathy March 13, 2014 at 10:57 am

Erin, this looks amazing!! I can’t wait for my neighbor to bring me more sweet potatoes from his farm so I can try this. Also featuring this on TFF tonight!

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Erin March 14, 2014 at 4:20 pm

Aww, thanks so much, Kathy! That’s AMAZING that your neighbor brings you sweet potatoes, and I cannot wait to hear what you think of this recipe!

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terra March 14, 2014 at 11:58 am

Well that looks amazing! I love putting a fried egg on just about anything because it’s delicious and amazing.

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Erin March 14, 2014 at 4:17 pm

Thanks, Terra! And a-freaking-men. A fried egg on top of anything just elevates it, in my humble opinion…

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Agos March 14, 2014 at 5:33 pm

Yum, I love sweet potatoes. I bet this is better than the original hash!

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Erin March 14, 2014 at 5:41 pm

I love sweet potatoes, too, Agos. Not sure if this is better than regular hashbrowns, but they’re pretty darn tasty!

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Emilie March 18, 2014 at 11:49 am

I am a new reader – I found you through Terra’s blog and am so glad that I did! This recipe looks incredible and I’m definitely going to try making it next week. I love, love, love sweet potatoes. I also love running and experimenting with new recipes so I have a feeling I’m going to spend hours pouring through older posts. Excited to find an awesome new blog to read :)

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Erin June 3, 2014 at 9:03 pm

Emilie, I’m a BILLION years late responding to your comment, but thanks for stopping by! I hope you enjoyed the recipe if you’ve already tried it out and would love to know what you think! I hope you’re doing well!

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