Sweet Potato Hash with Poached Eggs

Ingredients · 2 servings

• 450 gSweet potato, diced
• 4Egg
• 120 gOnion, diced
• 80 gSpinach, washed
• 1 ½ tbspOlive oil
• ¾ tspSalt
• ½ tspBlack pepper, ground
• 60 mlWater

Equipment

oven, stovetop, cutting board, knife, mixing bowl, sheet pan, skillet, lid, spatula, slotted spoon, timer, serving plate

Instructions

1. 1
   Mise En Place

   Gather the measured ingredients, cutting board, knife, bowl, sheet pan, skillet, lid, spatula, slotted spoon, and timer. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Heat Oven

   Heat oven to 204°C / 400°F, then toss sweet potato and onion with olive oil, salt, and black pepper in a bowl. · 5 min

   What to look for: Vegetables are lightly coated with oil and seasoning.

3. 3
   Roast Hash

   Spread the vegetables on a sheet pan and roast for 20 minutes, stirring once, until the sweet potato is browned and tender. · 20 min

   What to look for: Sweet potato edges are browned and centers look soft.

4. 4
   Wilt Spinach

   Fold spinach into the hot hash on the sheet pan and return it to the oven for 3 minutes, until the leaves just collapse. · 3 min

   What to look for: Spinach is glossy, dark green, and just wilted.

5. 5
   Poach Eggs

   Transfer hash to a skillet, make 4 wells, pour water around the edges, crack in eggs, cover, and cook until whites set and yolks stay runny. · 6 min

   What to look for: Egg whites are opaque and yolks still jiggle gently.

6. 6
   Serve Hash

   Serve the hash at once, placing 2 eggs over each portion and spooning any tender sweet potato and spinach around them. · 1 min

   What to look for: Each plate has hot hash with glossy runny yolks on top.