Ever since I had my first breakfast hash at brunch in District Commons, I realized that hash is one of the greatest things to ever happen to breakfast. Caramelized vegetables studded with bits of salty meat and topped with a runny egg – I mean, it’s completely irresistible.
This recipe is meat-less but it’s so flavorful that it doesn’t feel like anything’s missing. The way the sweetness of the sweet potatoes, carrots and onion mixes with the fragrance of curry is divine and unique, and I foresee myself returning to this flavor combination again and again in the future.
It is also important to point out that sweet potatoes are a power food. They are a low calorie food that is high in fiber and potassium, but most notably in Vitamin A, which acts as a powerful antioxidant and aids in preserving eyesight. They are very versatile so they’re easy to incorporate into any diet.
(Yield: 4 servings)
2 tbsp extra virgin olive oil
2 medium sweet potatoes, cut into 3/4″ cubes
1 yellow onion, diced
1 portobello mushroom, diced
1 large carrot, diced
2 garlic cloves, minced
1 tsp yellow curry powder
1-2 (to taste) tsp red curry paste
Salt + pepper
1 tbsp chopped cilantro
1 tbsp Butter
Procedure: Heat a large skillet over medium heat and add oil. Add all vegetables and cook, stirring frequently, for about 10 min.
Then season with a generous pinch of salt and add garlic and curries. Stir and cook for a few more min, until potatoes are fork tender. Turn heat off, stir in cilantro, taste and re-season if necessary, and keep warm on the stove. Meanwhile, heat a griddle or skillet over medium-high heat. Melt butter on griddle. Gently break eggs onto griddle and season with salt and pepper. Cook until edges are browned and middle is set. Divide hash amongst four plates and top each one with an egg. Serve hot.
What is your favorite way to cook sweet potatoes?