I was fortunate enough to be at Alice’s house for the last post – that quinoa and sweet potato combination was really quite tasty. It was so fun to be cooking in Alice’s kitchen on the other side of the world from my house, working together on a dish for the blog that we usually co-author from so far away.
I enjoyed her sweet potato dish so much that I decided to make a sweet potato hash
Hash is one of my favorite weekend dishes, I usually use leftover potatoes, vegetables and whatever meat I may have left over (see the Carnitas Hash). Topped with a poached egg, it makes for a delicious meal and is never the same dish twice. This time, I used some baked sweet potatoes that I had in my fridge, poached a chicken breast and topped with avocado, as well as the all important poached egg.
First I started by bringing a pot of water to a boil and poached the chicken.
I chopped up some onions and sauteed them in butter in a large skillet
…and promptly forgot to keep an eye on them, so they got a bit brown – but those bits taste really good!
Then I peeled and chopped up the sweet potatoes and tossed them into the skillet to brown as well
After the chicken was done, I chopped that up and added it to the skillet
After everything was appropriately heated and crisped, then it was time to serve it up. I topped it with a poached egg for a special treat and because I love poached eggs. (see here how to easily poach an egg)
The slices of avocado added a creaminess that was a good balance to this hash.
If you make the egg soft, then the delicious runny yolk will create a sort of sauce for the rest of the dish.
Add a latte made with Australian coffee beans and voila! You have a delicious breakfast that’s good enough for company, but is just as good served on your coffee table while you and two cats watch the snow fall outdoors.
Sweet Potato Hash
1/2 onion, chopped
2 tablespoons butter
2 small sweet potatoes, baked, peeled and chopped
1 chicken breast, poached (see this easy method)
Heat a large skillet over medium heat and melt the butter in the pan. When the butter is all melted, add the onions and saute, stirring regularly until they are softened and lightly browned. Then add the chopped baked sweet potato and toss while allowing to brown. Add the chicken at the end, just long enough to combine and heat through. Season with salt and pepper to taste. Top with avocado slices and a poached egg.
This is just a general starting point for hash. The beauty of this dish is you can add whatever you like or have in your fridge at that moment. I’ve made it with leftover baked potatoes, mushrooms, garlic, onions, spinach, bell peppers, cauliflower – the sky’s the limit. I like to add meat for an extra protein punch – steak, corned beef, pork, carnitas, roasted chicken, chorizo, roast beef…the list goes on and on. You can just as easily make it vegetarian by leaving out the meat and adding broad beans, cannellini, garbanzo beans, lentils or whatever your favorite bean might be. It’s great for using up leftovers without it tasting like you’re using up leftovers.
Try it, you’ll like it!
Alice, where can you go with this??