Sweet Potato and Brussels Sprout Hash with a Fried Egg

Posted by Rachel

October 22, 2009

Dinner doesn’t get much easier than this.

legal hash

This evening, I was standing in that old familiar position: head in the fridge, just staring, wondering what the heck I was going to make with all these random bits and pieces. I knew that anything requiring more than a few minutes of cooking was out of the question. I’ve been cooking a ton the last few days, and just didn’t have the energy to whip up something fancy for myself. Eventually, I spotted the sweet potato on the counter, the sprouts at the bottom of the veggie bin and a lone egg staring back at me, begging to be released from its shell.

This meal makes such a great weeknight vegetarian dinner. In fact, ever since I found Vital Farms Eggs I’ve been topping lots of things with fried eggs – steamed spinach, pumpkin cornbread, even roasted asparagus – to make simple, nutritious, and fast meals. They are the only eggs that I have found that I can eat with very little to no allergic reaction. I don’t know why I seem to be okay with these eggs and not any others, but I sure am glad I found them.

BLACKENED SWEET POTATO AND BRUSSELS SPROUT HASH WITH A FRIED EGG
makes two to four servings
Feel free to prepare these eggs however you like. I prefer sunny side up, but you can make them over easy or poach them. Part of the joy of this meal is eating the veggies covered in runny, gooey yolk, so I would recommend that however you prepare the egg, the yolk remains soft.

2 Tbs. olive oil
1 medium sized sweet potato, peeled and diced into 1/2″ cubes
about 15 to 20 Brussels sprouts, cut in half lengthwise and thinly sliced
1 Tbs. blackening spice
salt, to taste
1 fried or poached egg per serving

1. Place a 10″ cast iron skillet over medium heat. Add the oil, let it heat up a bit, and add the sweet potatoes. Add the blackening spice and stir to evenly coat the potatoes. Stir the potatoes occasionally, but not too often so that they can brown.
2. When the potatoes are almost cooked through, add the shredded Brussels Sprouts. Stir and cook for about 5 minutes, or until the potatoes are cooked and the sprouts are softened and browned.
3. Season the hash with salt and/or more blackening spice. Divide the hash evenly on serving plates and top each serving with an egg.

Oh, and I almost forgot. Look who I got to meet this weekend:
Me and my pal, Alton Brown