We’ve always taken Saturday morning breakfast hash really seriously around here.
We’ve roasted it, par-boiled, par-microwaved, fried polish-style with parsley and onions, shredded them into Rösti, finely diced and sliced into hunks.
Being weird potato people, mastering the art and science of the perfect spud- steamy and soft on the inside and dangerously crispy to bite- ranks high on lazy weekend priority.
Seasoning is an important factor too. For salt- Maldon sea salt flakes are dangerously good at melting into nooks and crannies of the potatoes (and sprinkling it makes you feel super cheffy)
For sauce- we’ve done lots of creamy sauces; tahini and the works. But if you’re serving hash with eggs, nothing cuts through the richness like an herby pesto or chimichurri.
If you fall in love with anything garlicy and herby, trust me with this dangerous pepita slurry. It’s bright and fresh and compliments the spicy-smoky sweet potatoes especially well.
All of this is to say that practice, patience and research has come together in this ridiculously good and balanced bowl of crispy sweet potato hash and eggs. While there is a couple steps, it’s easy is completely worthy of lazy Saturday morning catching up on sleep and reading.
Do you have any secret potato tricks you’d like to share?
- 2 cups sweet potatoes, peeled and chopped into 1/2 inch pieces
- 1 tbsp apple cider vinegar
- 2 shallots, quartered lengthwise
- 2 tbsp olive oil
- 1 tsp flaky sea salt (or to taste)
- 1-2 serrano peppers or thai chilis (less if you're not keen)
- 1/2 tsp dried chili flakes (optional)
- 2 free range organic eggs
- 1/4 cup toasted pumpkin seeds
- 2 garlic cloves, minced
- 4 tbsp olive oil
- Juice from half a lime
- 1 tbsp apple cider vinegar/red wine vinegar
- 1/2 tsp salt
- 1 cup fresh cilantro
- 1 cup fresh flat leaf parsley
- Add the potatoes to a large pot and cover with well salted water. Add 1 tbsp of vinegar and bring to a boil. Once the water is boiling, reduce the heat and bring to a simmer on medium for 4 to 5 min, until you can put a fork through it easily without it being TOO soft. You want them a little to firm to eat before you fry them. Drain the water and add the shallots to the pot. Toss with the olive oil to coat every nook and cranny. Season heavily with salt.
- Heat a large pan over medium high heat. Add the potatoes and shallots to the pan in an even layer. Cook for 20 minutes, tossing every 3-4 minutes. In the last 5 minutes, add in the serrano pepper if using. You want the potatoes to be golden brown and black in parts. Turn the heat down if they are getting black too quickly. Don't undercook!
- Meanwhile, add all of the chimmichuri ingredients to a food processor. Blend, scraping down the sides as needed, for about 45 seconds until a smooth paste forms. Scoop out into a bowl until you're ready to use.
- When the potatoes are done. Heat up a small skillet with butter or olive oil. Fry your eggs to taste and season with salt and pepper.
- Serve the hash with a sprinkle of chili flake and extra salt if needed. Top with the egg and a spooning of the pepita chimichurri. Enjoy right away.
The pepita chimmichuri can be made a day in advance. You could also pre boil the sweet potatoes ahead to save time.