Sweet Potato Hash* Gf Recipe
Corn, poblano pepper, asparagus, leeks, spinach, herbed goat cheese mousse, over easy eggs, watercress
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Ingredients
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Vegetable Hash
Herbed Goat Cheese Mousse
Eggs & Garnish
Method
Vegetable Hash
- 1
Prep
Peel and dice the sweet potatoes into roughly 1/2" (1.2 cm) cubes so they cook evenly. Trim asparagus and cut into 1" pieces. Seed and dice the poblano. Halve the leek lengthwise, slice thinly and rinse thoroughly to remove grit. If using fresh corn, remove kernels from the cob.
- 2
Cook sweet potatoes
Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 1 tbs olive oil and the 1 tbs butter. When butter has melted and is foaming, add the diced sweet potatoes in a single layer. Season with a pinch of kosher salt and black pepper. Let cook undisturbed for 4–5 minutes to develop color, then stir and continue to sauté, reducing heat to medium if necessary, until tender and browned in spots, about 8–10 minutes total.
- 3
Add aromatics and vegetables
Push the sweet potatoes to one side of the pan, add the remaining 1 tbs olive oil, then add the sliced leeks and diced poblano. Sauté 3–4 minutes until leeks soften and poblano begins to blister. Add the asparagus pieces and cook another 3 minutes until asparagus is bright and slightly tender.
- 4
Finish hash
Stir in the corn kernels and sprinkle the smoked paprika over everything. Cook 2–3 minutes more, letting the corn caramelize slightly. Add the baby spinach in batches, stirring until just wilted. Taste and adjust seasoning with kosher salt and black pepper. Keep the hash warm on the lowest heat while you make the mousse and eggs.
Herbed Goat Cheese Mousse
- 5
Combine
Place the goat cheese in a medium bowl. Add the crème fraîche (or Greek yogurt), chopped chives, chopped parsley and lemon zest. Use a small whisk or fork (or an immersion blender/food processor for a silkier texture) to blend until smooth and airy. Season with a pinch of kosher salt and a grind of black pepper; taste and adjust.
- 6
Adjust texture and chill
If the mixture is too thick to pipe or spoon easily, add up to 1 tbs more crème fraîche or a splash of milk and blend again. Transfer the mousse to a piping bag or a bowl, cover and refrigerate for 10–15 minutes while you cook the eggs so it firms slightly but stays spreadable.
Eggs & Assembly
- 7
Cook over-easy eggs
Heat a nonstick skillet over medium heat and add the 2 tbs unsalted butter. When the butter foams but before it browns, carefully crack the eggs into the pan (work in batches if needed). Season lightly with salt and pepper. Cook until the whites are set but the yolks are still jiggly, about 2–3 minutes. Gently flip each egg with a spatula and cook 20–30 seconds on the second side for over-easy (shorter if you want runnier yolks). Remove eggs to a plate and keep warm.
- 8
Plate
Divide the sweet potato hash among 4 plates (about 1 cup hash per plate). Using a spoon or piping bag, place a generous dollop (about 1 oz / 2 tbs) of the herbed goat cheese mousse on top or to the side of each hash portion.
- 9
Finish and garnish
Top each portion with two over-easy eggs (for a total of 8 eggs). Scatter a small handful of watercress over each plate, drizzle with the finishing 1 tbs extra-virgin olive oil, and sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve immediately so yolks remain runny and the mousse is cool-creamy against the warm hash.
