Sweet Potato Hash with Fried Egg

Potato hash and fried egg on white plate

Diced sweet potatoes are cooked with roasted poblanos, red onion, garlic and rosemary, then topped with a fried egg. These Sweet Potato Hash with Fried Egg are well-loved and perfect for any athlete (or non-athlete!) in your life!

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 187kcal

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 to taste
Freshly ground black pepper to taste
Egg (s) for frying

Instructions

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.
Once cooled, peel, seed and stem the peppers, then thinly slice and set aside for later use.
In a large skillet, heat the olive oil over medium-high heat.
Add the onion to the pan and cook until golden. This will take around 5 minutes, depending on your stovetop.
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.
Stir in the poblanos, then season with salt and pepper. Discard the rosemary sprig and serve with a fried egg on top.

Notes

Adapted from Kay Chun at Food & Wine.

Nutrition