When we got back from Cincinnati with a cooler full of veggies from my dad's garden, and a big poblano growing out in my pots, I knew this week's dinners would revolve around the veggies. I always have eggs and potatoes on hand, so I figured a hash would be quick and easy.
Southwest Sweet Potato Hash
1 large sweet potato, cubed
2 green bell peppers, diced
1 poblano chile, diced
1/2 large red onion, diced
3 cloves garlic, minced
Splash of chicken stock
Salt and pepper
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne pepper
Sour Cream, optional
Steam the sweet potato for 6-8 minutes until just tender. Set aside.
In a large pan over medium heat, sautee peppers, onions and garlic. Season with salt and pepper. Sweat for 8-10 minutes until just soft. Turn heat up a bit, add potatoes, cumin, chili powder, half the cayenne and chicken stock. Press the potatoes into the peppers and let the mixture brown and form a bit of a crust.
Meanwhile, heat another nonstick skillet over medium low. Spray with nonstick spray, crack in eggs. Sprinkle with cayenne, salt and pepper. Cook until desired doneness, then flip and cook.
Flip and press the hash mixture continuously until browned and crispy.
Plate over grits, top with egg and sour cream.