Sweet Potato, Thyme and Apple Hash with Egg Baskets
Sweet potatoes are fried up into crispy cubes and paired with thyme-scented apples. Just before the hash is done, little "baskets" are made In the pan, and eggs are dropped in to cook alongside the vegetables. It is a perfect morning dish to get the day going-a well-balanced meal that is as healthy as it is delicious.
Suggested Varieties: Select firm apples that retain their shape when sautéed. Try Pippin, Cortland, or Granny Smith.
Total Timeunder 1 hour
Recipe CourseMain Course
Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
MealBreakfast, Brunch, Lunch
Taste and TextureHerby, Savory
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ medium yellow onion, finely diced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 medium sweet potato (about ½ pound), peeled and cut into medium dice
- 1 large apple, cored and cut into medium dice
- 4 teaspoons chopped fresh thyme (from about 10 sprigs)
- 4 large eggs
In a large sauté pan, heat the olive oil and butter over medium-high heat. When the butter is melted and beginning to fizz, add the onion, salt, and pepper and cook until it's just beginning to soften, 3 to 4 minutes. Add the diced sweet potato to the pan. Without stirring, cook the sweet potato until the first side is just browned, about 4 minutes. Toss and stir well, redistributing, and cook for another 2 minutes without stirring. Add the apple to the pan and cook, stirring often, until it's just softening and is warmed through. By adding ingredients to the pan slowly, you'll get sweet and nicely caramelized onion, crispy sweet potato, and just-cooked apple that will still maintain its shape and texture.
Reduce the heat to medium-low and make four 2-inch-wide wells in the sauté pan. To do this, push the vegetables aside with a spoon. Make sure the pan still has a bit of grease (add some butter to each well, if needed), crack 1 egg into each well, and cover the sauté pan. After 2 minutes, remove the lid and stir the sweet potato and apple without disturbing the eggs. Replace the lid and cook until the eggs are done to your liking; another 2 minutes (for an “easy” yolk), or up to 6 minutes (for a “hard” yolk). Serve immediately alongside toast.
Read NextPickled Beets and Eggs
2013 by Amy Pennington