Sweet Potato & Chile Hash with a Fried Egg

Sweet Potato & Chile Hash with a Fried Egg
Photo by Amy Albert

Ingredients

  • 2 tsp. coarse salt; more to taste
  • 1 small onion, diced (to yield 1 cup)
  • 2 Tbs. chopped fresh cilantro
  • 2 Tbs. minced garlic
  • 1 to 2 jalapeños, cored, seeded, and minced
  • ½ cup mayonnaise
  • 2 tsp. chopped fresh oregano
  • + 11 more ingredients
    • 2 small fresh poblano or 4 Anaheim chiles (or other medium-hot chiles), cored, seeded, and diced (to yield ¾ cup)
    • 3 Tbs. salsa or adobo sauce
    • 6 eggs
    • 6 Tbs. olive oil; more as needed
    • Freshly ground black pepper
    • 1 lb. sweet potatoes, peeled and cut into ½-inch cubes
    • 6 sprigs fresh cilantro
    • 1 Tbs. fresh lime juice
    • 1 Tbs. fresh lime juice
    • Salt and freshly ground black pepper to taste
    • ½ red bell pepper, diced (to yield ½-cup)

In a bowl, combine the mayonnaise, salsa, and lime juice; add the salt and pepper. Whisk until smooth. Taste and adjust the seasonings; set aside.

View full recipe at Fine Cooking

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