Smoky Sweet Potato Hash With Baked Eggs And Manchego Recipes

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SMOKY SWEET POTATO HASH WITH BAKED EGGS AND MANCHEGO



Smoky Sweet Potato Hash With Baked Eggs and Manchego image

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

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

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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