I absolutely LOVE breakfast for dinner. There is something so comforting about a big plate of bacon and eggs at night. But sometimes I’m left wanting for more. It’s like, “Okay, I’m ready to get this day started! Oh, damn. Bedtime.” But not too long ago, I made a crazy breakfast hash for The Boy and Chef J while they were at kung fu. We’d had red beans and rice earlier in the week so we had a link of delicious spicy andouille sausage left. We also had one big sweet potato so I decided to figure out something to do with those things. A quick Pinterest search led me to one of my favorite food blogs on the Washington Post. The ingredients weren’t exactly the same as what I had on hand, but I figured I could do something with it!
This ended up being a HUGE hit and we started putting it in the rotation any time we have red beans and rice. Both my boys (the big one and the medium one) loved this and gobbled it up. We’ve had it for dinner or for a big brunch on a slow Sunday morning. Hello, mimosas or Bloody Mary anyone?
Now, I don’t know if you are one of those (incredibly gifted and tasteful) people who like a runny egg yolk. I LOVE them – dip my toast points in them, sop them up with a biscuit, whatever. But I can’t tolerate an egg with any clear whites (apparently I’m also a Lowcountry Princess). A few years ago, on a cooking show, I saw a segment where a diner cook made basted eggs. It basically a fried and steamed egg. Adding a little water steams the tops of the eggs so that it’s fully cooked without being overcooked. I’ve done them that way since. All you need is a non-stick skillet with a lid that mostly fits (this ain’t rocket science). If you like your eggs cooked through, obviously, you can do that (oh, the humanity!). But the yolks make sort of a savory sauce for the hash that can’t be beat. Add a little hot sauce and you may just have the perfect meal.
Spicy Sweet Potato Hash with Basted Eggs
- 2 T vegetable oil
- 1 large sweet potato, peeled and diced (everything should be about 1/2 inch dice)
- 1 green bell pepper, diced
- 1 onion, diced
- 1/2 lb andouille sausage, diced
- 2 cloves garlic, minced
- Scant 1/8 t cinnamon
- 1/2 t cumin
- 2 T Butter
- 4 eggs
- Salt and Pepper
- 1-2 T Water
- Hot sauce to taste
- Fresh chopped parsley or chives, optional
Heat 1 T oil over medium high heat in a very large skillet. Saute andouille sausage until just beginning to brown, about five minutes. Add bell pepper, onion and garlic and saute until just translucent, about three to five minutes. Add cumin and cinnamon and stir to coat well. Add remaining oil to skillet (if needed) and saute sweet potato until beginning to soften and brown slightly. Don’t stir too much as you don’t want to mash up your potatoes. Simply toss and fold the ingredients now and then for about 15 minutes. Now is a good time to practice that wristy-pan-flip move. Salt and pepper to taste (seriously, taste before you salt – sometime the andouille can be very salty). Hold over warm heat until eggs are done.
When hash is almost done, in another non-stick skillet, melt butter over medium heat. Crack eggs into pan. As they begin to turn white, add salt and pepper. Then add a couple of spoons of water to the edge of the pan and cover with lid. Cook for a minute or two or until desired doneness. You don’t need to turn or flip at all.
Serve hash in shallow bowls and slide one of the basted eggs over the top. Top with hot sauce and garnish with parsley or chives if desired.
Serves three to four.
I like to serve with a thick piece of garlic bread. Yummy!