Recipes

Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa

Makes 4 servings

Ingredients

2 Tbsp extra-virgin olive oil
1 medium sweet potato, scrubbed clean, cut into 1/2 inch cubes
1/2 green pepper, seeded, and diced
1 large red onion thinly sliced,
2 tsp chili powder
1 tsp ground cumin,
2 tsp ground coriander
Salt and pepper to taste
3 yellow vine ripe tomatoes, seeded and diced
1 small jalapeno pepper, seeded and chopped
2–3 Tbsp chopped fresh parsley
1 lime, juiced
1 cup grated extra-sharp Cheddar
1 Tbsp butter
4 large eggs

Directions

Preheat a large nonstick skillet over medium high heat with 2 tablespoons of olive oil.
Add the sweet potato and green pepper to the hot pan 3/4 of the chopped red onion season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 5 to 10 minutes, or until the onion and green pepper are soft.
If using already cooked sweet potatoes wait to add them in after cooking the green peppers and onions.
While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, parsley, lime juice and a little salt and pepper.
Once the hash is cooked, sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter.

Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

Recipe courtesy Rachael Ray