Sweet Potato Hash*gf Recipe

Prep

Peel and dice sweet potatoes into ~1/2" cubes so they cook evenly. Seed and dice the poblano, slice the leek (use only white and light green parts), trim and cut asparagus into 1" pieces, and mince the garlic.

Start the sweet potatoes

Heat a large (10–12") heavy skillet over medium-high heat until hot. Add 2 tbs olive oil. Add the diced sweet potatoes in an even layer. Let them cook undisturbed 4–5 minutes to develop color, then toss or flip and continue cooking another 6–8 minutes, stirring occasionally, until mostly tender and nicely browned.

Add aromatics and peppers

Reduce heat to medium. Push sweet potatoes to one side, add 1 tbs butter to the empty area of the pan, then add the sliced leek and diced poblano. Sauté 3–4 minutes until the leek softens. Stir to combine with the sweet potatoes.

Season and add remaining veg

Add the minced garlic, smoked paprika, ground cumin, kosher salt, and black pepper. Stir 30 seconds until fragrant. Add the corn kernels and asparagus pieces and cook 3–4 minutes more until asparagus is bright and just tender and the corn is heated through.

Finish the hash

Add the packed spinach in batches, stirring to wilt between additions. Once all spinach has wilted, squeeze in 1 tbs fresh lemon juice, taste and adjust salt and pepper if needed. Keep the pan on low warm while you make the mousse and eggs.

While the hash is cooking, make the mousse: put the room-temperature goat cheese and 2 tbs heavy cream into a small bowl. Using a fork or small whisk (or a handheld immersion blender), beat until smooth and airy, about 30–60 seconds. Fold in 1 tbs chopped chives, 1 tbs chopped parsley, 1/2 tsp lemon zest, 1/8 tsp salt and 1/8 tsp pepper. If the mixture is too thick, add a little more cream 1/2 tbs at a time until it has a smooth, moutheasy consistency. Taste and adjust seasoning. Transfer mousse to a small bowl and keep at room temperature.

Cook the eggs (over-easy)

Heat a separate nonstick skillet over medium-low. Add 1 tbs butter and let it foam but not brown. Crack eggs gently into the pan, spacing them so they don't touch. Cook until whites are nearly set, about 2–3 minutes. Carefully flip each egg with a spatula and cook 20–30 seconds for over-easy (yolk runny). Remove to a plate and keep warm. (For slightly firmer yolks, cook 45–60 seconds after flipping.)

Plate

Divide the sweet potato hash between 2 plates (or bowls). Dollop or pipe 1/4 of the goat cheese mousse onto each portion of hash (reserve any extra for serving). Top each serving with 2 over-easy eggs.

Garnish & serve

Sprinkle chopped chives or microgreens over the eggs and hash. Serve immediately with hot sauce on the side, if desired.