Thursday, May 24, 2012

Fried egg on sweet potato hash

Seeing that it has been a while since my last post, I thought thought that I should post something up really quickly. 

This recipe is one that we made several weeks ago. The inspiration came from a food magazine, of coarse in my quest to make it healthier, the mayonnaise is homemade, and the salsa is a fresh organic brand from whole foods.

This dish is a perfect Saturday, or Sunday brunch, and would the perfect crowd pleaser!


  • 1/2 cup of mayonnaise (homemade if you like)
  • 3 tablespoons of salsa
  • 1 teaspoon of lemon

  • 3 small to medium sweet potatoes
  • 6 tablespoons of extra virgin olive oil, or coconut oil
  • 1 cup of onion (diced)
  • 2 Anaheim Chilis, cored, seeded and diced
  • 1/2 cup of red bell pepper (diced)
  • 2 tablespoons of minced fresh garlic
  • 1 jalapeƱos
  • 2 tablespoons of cilantro
  • 2 teaspoons of oregano
  • 1 tablespoon of lemon juice
  • 6 eggs


  1. In a bowl mix all ingredients for the mayonnaise.
  2. Peel sweet potatoes and dice them. Cook in boiling water until firm/tender. About 3 to 5 minutes. Dreain and set aside and in a large nonstick skillet heat 3 tablespoons of oil on medium heat. Cook onion, red pepper, and diced chiles. Stir frequently on medium heat for 15 minutes. Add in garlic and jalapeƱos. Cook for about 2 more minutes and then transfer to a plate.
  3. Increase the heat to medium high, and add the rest of the oil. Add in potatoes and cook for about 8 to 10 minutes until brown. Return onion and pepper to mix, stir in cilantro, oregano, lemon juice, salt and pepper. Remove from heat, and mix in mayonnaise mixture. Stir in transfer to a plate. 
  4. Fry 6 eggs, that will top servings of hash. 

Serve and enjoy!!

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