cast iron sweet potato onion hash and eggs

Buttery sweet potatoes slow cooked with onion and jalapeño. A simple one-dish breakfast you can make on your stove top.

It is another amazing sunny day, spring has gone full throttle but I have a cold and can’t smell a thing. Well, little hints. I can smell the daffodils- a scent like the color of a sunset, amazing in nature far less so when recreated by man-, my earl grey tea, onions and jalapeños frying in the cast iron skillet. I can smell but only with effort, tequila shots of scent when all I really want is a margarita. Everything I taste is like a shadow on the cave wall: I know what it represents but it lacks shape and substance. As a result I suspect that every meal I’ve cooked for the past few days has been a little spicier and a little saltier than normal. I’ll never know and they will never tell.

cast iron sweet potato onion hash and eggs

serves two hungry people

Ingredients

• One sweet potato cut into 1/4-1/2 inch pieces
• 1 cup finely diced yellow onion (or you could use white or sweet onions and well, red onion tastes fine but looks a bit startling next to sweet potatoes IMHO)
• 1 jalapeño minced
• Black pepper to taste
• Several shakes of paprika
• A few shakes of cayenne
• Optional ½ cup-cup of sausage of your choosing
• Optional ½ cup uncooked Kale, thinly sliced.
• 4 eggs

Instructions

Preheat an 11-inch cast iron pan over medium low heat. Add the minced jalapeño to the dry pan and allow to soften.

1. While the pepper is cooking dice the sweet potato and onion and add them to the pan along with a healthy glug of the oil of your choice (I used olive oil).
2. Stir to thoroughly combine and add the spices.
3. Cook over medium low heat until just tender (about twenty minutes). Keep the heat low enough that you can stir about every five minutes and the bottom layer will be slightly browned but not burnt.
4. If adding sausage add, in bite sized pieces, about eight minutes before you add the eggs so the sausage is browned and cooked through but not dry.
5. Add the eggs and kale and cook until the eggs are done to your liking. If you cover the pan the eggs will cook faster and the yolks will cook slightly. If you like a runny yolk cook until the whites have begun to turn white and then cover or the last five minutes or so.
6. Serve with hot sauce and avocado if desired.

cast iron sweet potato onion hash and eggs

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Ingredients

  

• One sweet potato cut into 1/4-1/2 inch pieces
• 1 cup finely diced yellow onion or you could use white or sweet onions and well, red onion tastes fine but looks a bit startling next to sweet potatoes IMHO
• 1 jalapeño minced
• Black pepper to taste
• Several shakes of paprika
• A few shakes of cayenne
• Optional ½ cup-cup of sausage of your choosing
• Optional ½ cup uncooked Kale thinly sliced.
• 4 eggs

Instructions

 

• Preheat an 11-inch cast iron pan over medium low heat. Add the minced jalapeño to the dry pan and allow to soften.
• While the pepper is cooking dice the sweet potato and onion and add them to the pan along with a healthy glug of the oil of your choice (I used olive oil).
• Stir to thoroughly combine and add the spices.
• Cook over medium low heat until just tender (about twenty minutes). Keep the heat low enough that you can stir about every five minutes and the bottom layer will be slightly browned but not burnt.
• If adding sausage add, in bite sized pieces, about eight minutes before you add the eggs so the sausage is browned and cooked through but not dry.

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