SMOKY SWEET POTATO HASH WITH BAKED EGGS AND MANCHEGO
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.
Provided by Manami
Categories Breakfast
Time 53m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 441.5, Fat 29.9, SaturatedFat 6, Cholesterol 372, Sodium 217, Carbohydrate 28.6, Fiber 4.4, Sugar 6.2, Protein 15
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