Poached Egg Over Sweet Potato Hash
Recipe type: Breakfast
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 2 large onions, chopped
  • 1 lb of chorizo, squeezed out of casing. (Chorizo is Mexican pork sausage that is soft and seasoned primarily with paprika. You can find it near the prepackaged sausage in your local grocery stores)
  • 6 cloves of garlic, minced
  • 3 medium sweet potatoes, peeled and chopped into small 1 inch pieces
  • salt and pepper to taste
  • 1 tablespoon of rosemary
  • olive oil
  • 4-6 eggs, depending on how many people you are feeding (I made 2 eggs per person. The hash will serve about 4-5 people but trust me make it all and save the rest. It is THAT good).
  1. Preheat oven to 450 degrees.
  2. Coat heated pan with olive oil and then cook onions on medium heat for about 20 minutes until onions are soft and browned, and get that caramelized texture/ look. Make sure to occasionally stir the onions to avoid burning while you are prepping the sweet potatoes and other ingredients over the next 20 minute period.
  3. While onions are cooking, peel and chop sweet potatoes into small 1 inch cubes.
  4. Place cubed sweet potatoes in a mixing bowl and the add rosemary, salt, pepper and 2 tablespoons of olive oil. Go ahead and get your hands dirty and mix everything together.
  5. Line a cookie sheet with a piece of tinfoil (or parchment paper) to help with clean up later. Place all the seasoned sweet potatoes flat on the cookie sheet and place in the oven for 30 minutes.
  6. Once onions are browned, take the onions off the heat and place in the same bowl where you mixed the sweet potatoes with the seasonings. Do you see a pattern? I am trying to avoid you from washing 10 different dishes. In the same pan you caramelized the onions, heat a little more olive oil and then squeeze out the chorizo from the casing and cook for about 7-9 minutes until browned.
  7. Once chorizo is cooked through and browned, take off the heat and mix the onions with the chorizo and minced garlic in your mixing bowl. This should be about 15 minutes into the sweet potato cooking time. Temporarily take out the cookie sheet and spread the chorizo and onion mixture on top of the sweet potato as best as you can and then place it back in to the oven for the remainder 15 minutes to cook all together. Now you have officially made sweet potato hash.
  8. While the sweet potato hash is cooking, start preparing for your poached eggs. If you don't like poached eggs go ahead and cook eggs to your liking to serve with the sweet potato hash. You can serve your eggs sunny side up or scrambled. Or even better you can cook the eggs directly in the hash pan. If you want to do it this way you will need to make little craters within the hash and crack eggs directly into the hash and cook them in the oven for 15 minutes altogether, baking the eggs along with the hash. Too easy.
  9. Basically all I did was I used my nonstick frying pan and put 1 inch of water (I know it said 1½ inches but my pan was not deep enough and it still worked) to simmer. Once the water started bubbling I lowered the heat and slowly dropped 4 eggs into the water. I didn't take the temperature of the water and I actually forgot to put vinegar in the water as well like the tutorial said and it still worked. See my disorganization and scatter-braininess should prove to you that poaching eggs is idiot proof so don't be afraid to try it. Before this morning, I thought poaching was difficult and after doing it, I can tell you it was easy peasy. I timed the eggs cooking in the water bath for 4½ minutes and then took them out with a slotted spoon and placed them on a cloth to cool down for a second before I placed them on top of the hash.
  10. Take out tummy sweet potato hash of the oven if you haven't done so already, place on plates, and add your poached eggs and crack them and prepare to be unbelievably wowed. Yum yum yum.
Recipe by Our Full Plate at https://ourfullplate.com/recipes/poached-egg-over-sweet-potato-hash/