crispy sweet potato hash & poached egg
👨🍳 Chefy Tip: Strong pan contact is everything — that's where the crust forms. Flip once, then again after a few minutes. Multiple moves tear the crust before it sets.
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Ingredients
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Preheat the oven to 400°F (200°C).
Toss the sweet potato cubes with olive oil, salt, pepper, and chili flakes, and spread them on a baking sheet.
Roast the sweet potatoes for 20-25 minutes, turning halfway, until crispy and tender.
While the sweet potatoes roast, sauté the chopped onion and garlic in olive oil over medium heat until soft, about 5 minutes.
Poach the eggs in simmering water for 3-4 minutes, or until the whites are set and the yolks are still runny.
In a large bowl, toss the roasted sweet potatoes with the sautéed onions, garlic, and fresh parsley.
Divide the sweet potato hash between two plates and top each with a poached egg and a squeeze of lemon juice.
Serve immediately.
Sweet potatoes are rich in potassium, a vital nutrient for maintaining healthy blood pressure and heart function. Consuming potassium-rich foods like sweet potatoes can contribute to better cardiovascular health and longevity.