Sweet Potato Hash, Maple poached egg (or scrambled), Radish salad

Recipe by Chef Jeremy Abbey & Chef John T. Piazza
Detroit Institute of Gastronomy

Serves 6

Sweet Potato Hash

  • 6 tablespoons – soybean oil
  • 3 medium sweet potatoes – peeled and diced
  • 6 oz – yellow onion – peeled and diced
  • 1 red pepper – diced
  • 4 oz – spinach- stems removed
  • 2 tablespoons – Dijon mustard
  • Salt and pepper

Maple Poached Egg

  • 2 quarts water
  • 1 tablespoon – distilled vinegar
  • 1 cup – maple syrup
  • 12 – large eggs

Radish Salad

  • 7 radishes – cut into small julienne
  • 2 tablespoons – flat leaf parsley – cleaned and rough chopped
  • 1 tablespoon – chives – minced
  • 2 teaspoons – olive oil
  • 1 teaspoon – lemon juice
  • Salt and pepper

Heat the water, vinegar and maple syrup in a pot to 155 degrees F. Using a thermometer, keep it at this temperature until ready to poach eggs.

Combine the radish with the herbs, oil, and lemon juice. Season with salt and pepper and reserve until service.

In a heavy bottom Sauté pan heat the oil. Add the sweet potatoes and cook until tender stir occasionally. Once sweet potatoes are tender, remove from pan. Return the pan to the heat and add more oil if needed. Sauté the onions and the peppers until tender. Add the sweet potatoes back to the pan and stir. Add the spinach and cook until wilted. Stir in the mustard and season with salt and pepper. Keep warm until ready to serve.

Using a slotted spoon, gently stir the maple water poaching liquid to create a vortex in the liquid. Crack each egg into a small ramekin. While the water is swirling, carefully pour the egg into the water on the side of the pan. Repeat with the additional eggs being careful not to overcrowd the pan. Probably thee batches. Gently lift the egg from the bottom of the pan as it cooks. Once the egg has poached for 3-4 minutes, carefully remove using the slotted spoon and keep warm on a cookie sheet until ready to serve.

To serve, place a spoon of the hash in the center of a plate. Create a well. Place two poached eggs in the well and top with the radish salad.

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