Smoky Sweet Potato Hash With Baked Eggs and Manchego |
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Prep Time: 15 Minutes Cook Time: 38 Minutes |
Ready In: 53 Minutes Servings: 3 |
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From Melissa Rubel, Food & Wine Magazine. I like the way it uses only a few ingredients and makes the recipe totally vegetarian. Instead of the hot pimenton, you can use crushed red pepper flakes or those new flakes with chipotle peppers. I used sweet paprika (for color only) and a slight pinch of cayenne. Ingredients:
3 tablespoons extra virgin olive oil |
2 sweet potatoes, peeled, cut into 1/2-inch dice |
2 scallions, thinly sliced |
1 garlic clove, minced |
1 1/2 teaspoons hot pimientos or 1 1/2 teaspoons other hot smoked paprika |
kosher salt & freshly ground black pepper |
4 large eggs |
3 ounces manchego cheese, shredded |
Directions:
1. Preheat the oven to 375°F
2. In a large skillet, heat the olive oil.
3. Add the sweet potatoes and cook, stirring occasionally, until browned, about 10 minutes.
4. Add the scallions, garlic and pimentón and cook for 1 minute.
5. Season the hash with salt and pepper and transfer to an 8-inch square baking dish.
6. Bake the hash for 10 minutes, or until the potatoes are tender.
7. Using the back of a spoon, make 4 wells in the hash.
8. Crack an egg into each well, season lightly with salt and pepper and sprinkle the cheese on top.
9. Bake the eggs for 18 minutes, or until the whites are firm and the yolks are still runny.
10. Serve immediately.
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