Sweet Potato Hash with Maple Poached Egg and Radish Salad

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

Chef Jeremy Abbey & Chef John T. Piazza - Detroit Institute of Gastronomy
Course Breakfast, Appetizer, Main Course, Healthy Recipe
Cuisine American
Keyword sweet potato, egg, maple syrup, hash
Servings 6

Equipment

  • Thermometer

Ingredients

Sweet Potato Hash

  • 6 tbsp soybean oil
  • 3 medium sweet potatoes
  • 6 oz yellow onion peeled and diced
  • 1 red pepper diced
  • 4 oz spinach stems removed
  • 2 tbsp Dijon mustard
  • salt and pepper to taste

Maple Poached Egg

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

Radish Salad

  • 7 readishes cut into small julienne
  • 2 tbsp flat leaf parsley cleaned and rough chopped
  • 1 tbsp chives minced
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • salt and pepper to taste

Instructions

  • 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.

Salad Assembly

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

Hash Assembly

  • In a heavy bottom Sauté pan heat the oil.
  • Add the sweet potatoes and cook until tender stir occasionally. , 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.

Poaching

  • Crack each egg into a small ramekin.
  • Using a slotted spoon, gently stir the maple water poaching liquid to create a vortex in the liquid.
  • While the water is swirling, carefully pour the egg into the water on the side of the pan.
  • Repeat with the remaining eggs being careful not to overcrowd the pan. (3-4 eggs at a time, depending on pan size)
  • 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.

Plating

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