#Sweet potato hash recipe crack

To serve, season with kosher salt and freshly ground pepper along with thinly sliced scallions. Spray a 9x13-inch baking/casserole dish with cooking oil spray set aside.

#Sweet potato hash recipe crack

Mix to combine.Ĭreate 4 small divots and crack in 4 eggs into each divot then cover and cook over medium-low heat until the whites are set and the yolks are runny. To the last round of flipping/mixing, add in the sliced chorizo and finely minced sage. Repeat as necessary until everything is cooked and crisped all over. Once browned, remove the chorizo and add in the onions, and poblano pepper along with 1 chopped apple then saute for 3 minutes.Īdd in the drained sweet potatoes, toss to coat the potatoes evenly in oil, pat down, and let it sit undisturbed for 2 minutes on medium heat. Start by peeling and chopping 2 large sweet potatoes, place the ½” pieces into a bowl along with a pinch of kosher salt, freshly ground pepper, and a tablespoon of vegetable oil then mix to combine.Ĭover with plastic wrap or a plate and microwave for 5-6 minutes tossing once halfway through.Ĭhop ½ large onion, 1 poblano pepper (optional), and 3 links of smoked chorizo.Īdd a tablespoon of vegetable oil to the skillet before dumping in the chorizo slices and browning. In addition to kosher salt and freshly ground pepper, finish the potato hash with fresh minced chives. Crack in 4 eggs, one into each divot.Ĭover and cook over medium-low heat for 4-5 minutes, or until the whites are set and the yolks are still runny. Give the hash a flip and thoroughly mix to combine before digging 4 small divots in the mixture. Repeat this process about 4 times, until everything is cooked, crisp, and browned.īefore the final flip, add in a couple finely minced fresh sage leaves along with chopped bacon from earlier. Let sit undisturbed for another 2 minutes. Using a firm sharp spatula, dig under the potatoes and flip them before patting them back down into an even layer. Press everything down into an even layer, and let sit over medium heat undisturbed for 2 minutes. Remove meat and set aside.Īdd in the onions and red peppers and saute over medium heat for 3-5 minutes until softened and the onions develop color.Īdd in the chopped potatoes and give a thorough toss, making sure the potatoes are evenly coated in fat. In a cast-iron skillet, cook a few slices of bacon (or desired meat) until crispy. Also roughly chop ½ large white onion and red bell pepper. Peel and chop 3 leftover baked potatoes (russet or Yukon golds) into ½” pieces.