Sweet Potato Hash with Poached Eggs

Guys. The boyfriend met the kids this weekend. I made Sweet Potato Hash, which doesn’t sound sexy. But sexy is in the attitude, not necessarily the name. He poached eggs. Which is as sexy as it sounds, beli’e you me. The kids tucked themselves around the breakfast table as they drifted out of bed. We all survived. Even the boyfriend. Whose name, bytheway, is Steve.

He poaches eggs, people. He meets kids, people. The world still holds that much goodness. Don’t give up. Life is glorious.

Even if Sweet Potato Hash is a little less than sexy.

In other news, Sweet Potato Hash tastes awful sexy. Like hullo-baby-sexy. It’s all rich and savory and speckled with the slightest kiss of Indian-inspired spices. We tossed in the salty bite of bacon, and topped it all with fresh-grated parmesan and a little sprinkle of parsley, but basil would have been divine, too.

The poached eggs all up top, however. That’s where the magic is. Just oozy, yolky, folksy magic.

And yes, I have utilzed the terms sexy, hullo-baby,  kiss, and magic…all in the last two paragraphs. Maybe someone around these parts is feeling rather happy about Sweet Potato Hash.

Um, yeah. It’s definitely the Sweet Potato Hash…


Sweet Potato Hash with Poached Eggs


2 large sweet potatoes
2 cups tri-colored fingerling potatoes
1/2 stick butter
1/2 sweet onion, chopped
1/2 teaspoon garam masala
1/2 cup bacon, cooked and crumbled
1/4 cup fresh chopped basil or parsley
1/2 cup freshly grated parmesan
6 eggs, poached


Pierce the sweet potatoes with a fork and microwave until tender, about 8-12 minutes. Remove, cool, dice. Do the same with the fingerling potatoes (they'll need to be zapped for about 4-7 minutes). Set aside.

In a large skillet or wok, melt the half-stick of butter over medium heat. Toss in the onion and cook until caramelized, about 2-3 minutes. Add diced sweet potatoes and potatoes. Cook until golden brown on several of the sides. Season with garam masala and salt to taste. Trasnfer to bakeware, top with bacon and basil or parsley. Serve topped with a poached egg (my favorite directions for poaching an egg are over at Simply Recipes ) and parmesan. Pepper if desired.