Recipe by Manami
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.
Top Review by COOKGIRl
This was a wonderful dish! Every Thursday is "Eggs for Dinner" and I chose your recipe. I replaced one sweet potato with a Yukon God potato and used Spanish smoked paprika. I cleaned out the fridge and threw in a small amount of diced yellow onion and red onion. The scallions were not baked with the egg rather sprinkled on top as garnish. Most of the vegetables were either from our CSA box or the farmer's market. For the meat eaters you could add chorizo, bacon, leftover ham from Easter, parma/serrano ham. For the vegetarians: tempeh bacon, veggie sausage, etc. Other cheese options: Parmesan, pecorino-romano, cotija, etc. The eggs were cooked in a little over 15 minutes. Smoked Sweet Potato Hash was served with a simple tossed salad (loose leaf lettuce, carrots, red bell pepper, cucumbers, celery, raisins, chocolate cherry tomatoes) and a quick vinaigrette: 2 parts Trader Joe's Orange Muscat Champagne Vinegar and one part extra virgin olive oil; s/p. Earned a high rating in my Best of 2011 Cookbook! Congratulations! Thanks for posting! A really good recipe: filling, cheap, easy, versatile!
- 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 See How It's Made
- Preheat the oven to 375°F
- In a large skillet, heat the olive oil.
- Add the sweet potatoes and cook, stirring occasionally, until browned, about 10 minutes.
- Add the scallions, garlic and pimentón and cook for 1 minute.
- Season the hash with salt and pepper and transfer to an 8-inch square baking dish.
- Bake the hash for 10 minutes, or until the potatoes are tender.
- Using the back of a spoon, make 4 wells in the hash.
- Crack an egg into each well, season lightly with salt and pepper and sprinkle the cheese on top.
- Bake the eggs for 18 minutes, or until the whites are firm and the yolks are still runny.
- Serve immediately.