Sweet Potato Hash + Chipotle Mayo

Welcome back to QCK!

Nothing screams the weekend like an extra special breakfast, am I right? So that’s what today’s recipe is. I’ve been obsessed with this sweet potato hash lately, it’s so great and perfect for the end of summer and early fall because you can throw anything from your garden in. It’s just a really great, really flavorful breakfast for those days when you have a bit of extra time to spend in the morning.

I mean it’s pretty much everything you want in a savory breakfast wrapped into one. The hash starts by sweating some garlic and onion in butter, then adding shredded sweet potatoes, diced red bell peppers, and tomatoes. That all caramalizes togther to bring out the natural sugars that pair so perefectly well with the chipotle mayo. Then season with a smoky mix of chili powder, cayenne, paprika, and a touch of cumin and then pushed aside to make room for two perfectly fried eggs with runny yolks. To finish, I add some shredded white cheddar and cilantro. Then a spicy chipotle mayo and toast for serving.

Substitutions and Add Ons

• Sweet Potatoes can be substituted for any other kind of potato or butternut squash.
• Tomato can be substituted for more red bell pepper, or omitted.
• Red Bell Pepper can be substituted for any color bell pepper, or poblanos.
• White Cheddar can be substituted for any cheese you have on hand.
• You can also add bacon, sausage, jalapeño, pickled jalapeño, avocado, sour cream, zucchini, red onion.

Recipe

Prep: 20 Min

Cook: 20 Min

Category: Breakfast

Servings: 2

Ingredients

• 4 Tbsp Unsalted Butter, seperated
• 1 Small Yellow Onion, diced
• 2 Cloves of Garlic, minced
• 1 Small Tomato, diced
• 1 Red Bell Pepper, diced
• 1 Large Sweet Potato, peeled and shredded
• 1 tsp Chili Powder
• 1/2 tsp Paprika
• 1/2 tsp Cumin
• 1/4 tsp Cayenne
• Salt and Pepper to taste
• 2 Eggs
• 1/8 C Shredded White Cheddar
• Chopped Cilantro, for serving
• Toast, for serving
• Hot Sauce, for serving

For the Chipotle Mayo

• 1/4 C Mayo
• 2 tsp Adobo Sauce, from a can of chipotles in adobo
• 1 tsp Lime Juice
• 1/2 tsp Chili Powder
• 1/4 tsp Paprika
• 1/4 tsp Cumin
• 1/8 tsp Cayenne

Directions

1. Start by cutting up all your vegetables as listed above.
2. In a medium frying pan, preferably cast iron, over medium-high heat, melt 2 Tbsp of butter and add garlic, onion, and a sprinkle of salt. Cook until transparent and aromatic.
3. Add tomato, bell pepper and sweet potato.
4. Season with chili powder, paprika, cumin, cayenne, salt and pepper. Mix well until everything is evenly coated.
5. Add a big splash of water or stock (2-4 tbsp) to the pan and cover to steam the sweet potatoes and help them cook faster. Leave covered until all water is evaoporated, 3-5 minutes.
6. Remove cover and turn heat down to medium and continue cooking until sweet potatoes are soft all the way through, stirring occasionally.
7. Once all the vegetables are cooked, use your spoon to push them to the sides of the pan, creating an empty circle in the center.
8. Add 2 Tbsp of butter to the circle and melt, then add eggs and season with salt and pepper.
9. Leave the eggs to cook until whites done all the way through but the yolk is still runny.
10. While the eggs are cooking, sprinkle your cheese over the vegetables.
11. If you want to speed this step up, you can cover the pan with a lid.
12. Once the cheese is melted and the eggs are cooked to your liking, remove from heat and let cool slightly before serving.
13. Make the chipotle mayo by simply mixing all the ingredients in a small bowl.
14. Serve the hash with chopped cilantro, toast, and hot sauce as well as any other add ons you like.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 

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