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Sweet Potato Hash with Poached Duck Egg


by molly

I used to keep a packed schedule.  All of my time was accounted for weeks in advance.  There were good reasons for this.  Years of going to school and working multiple jobs being some of them.  There were bad reasons too.  I didn’t know who I was or what I needed.  I tried to fill myself up with plans, but found myself empty instead.  Now I leave big gaps in my schedule.  I know I need time to recharge; to do all the things that are fulfilling for me.  One of my regular indulgences is Saturday morning breakfast.  And breakfast is just one act of the show.  It begins upon waking without an alarm and then not getting up, for as long as possible.  Once out of bed, I do a lot of putzing around, maybe tidying up a bit.  I make coffee and then the kind of breakfast you wouldn’t dream of pulling off during the week.  Baked oatmeal, pancakes, or something with eggs.

I have a jar of harissa that I purchased to make this decadent dish that I typically refer to as my “restaurant food” because it’s so rich and delicious.  The harissa wasn’t cheap and I’m determined to use it all.  This sweet potato recipe is my first solution.  If you have some other ideas, please let me know!  You certainly don’t need a duck egg, a chicken egg will work just the same.  I do prefer it due to the big glorious yolk.  I added asparagus and cilantro for color and the cilantro is now a must in my book.  Try parsley or go without if you think cilantro tastes like soap.




Moroccan-Spiced Sweet Potato Hash

1/2 yellow onion, diced
1 clove garlic, minced
1 small sweet potato, diced
1 tablespoon extra virgin olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon harissa
salt and pepper to taste
6 thin asparagus stalks, diced
handful of minced cilantro

Warm saute pan to medium heat.  Add oil, onion and garlic, saute until soft and golden.  Toss the potatoes in and cook for about 5 minutes.  When everything appears yellow and glossy, add the cumin, paprika, harissa, salt and pepper.  Continue to saute and taste for doneness periodically.  Adjust seasonings.  Once you’re happy with the flavor and the potatoes are tender, add the asparagus, it doesn’t need much time to cook, about a minute.  Top hash with poached egg and cilantro.  The hash serves 2 (but you’ll need to add another egg).



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