sweet potato hash

Sweet potato hash, like tortilla soup, is something I never ate growing up but make for myself constantly as an adult. This is not unusual - sweet potato hash was not exactly sweeping Baltimore in the 90's the way it's kind of become a staple in Brooklyn / Los Angeles 2017. I started making this for myself after Grossman brought a bowl of it to me in the shed one morning when I was in LA for meetings. Sweet potato hash with a boiled egg, greens and a scoop of yogurt with Harissa is his go-to breakfast when he's hosting overnight guests - be they friends in from out of town, tinder dates or the scrub who's always crashing in his shed (that would be me). I often sub tiny cubes of sharp cheddar for the yogurt and harissa and add sliced almonds for crunch to my version of this when I make it at home but really - with the potato / onion base - the sky's the limit for variations.

feet peeking out in the breakfast nook

sweet potato hash

one large sweet potato (or squash)

onion or shallot 

some kind of green - kale, arugula, spinach, etc...

one egg

some kind of cheese or a scoop of yogurt (optional)

sliced almonds or something for crunch (optional)

Cut one large sweet potato (or squash) into cubes. Drizzle with olive oil, salt & pepper and roast on a baking sheet until soft (usually around 25min at 400). You can do this step ahead of time and keep in the fridge for up to a week. One large sweet potato usually gets me about three lunch bowls. 

Set water to boil in a small pot. Once boiling add an egg and set a timer for nine minutes. Remove egg and put in an ice bath. 

Slice or dice half a small onion or a shallot and cook in olive oil over medium-low heat until soft and a little crisp (7-10 minutes). Add sweet potato to warm. That's your hash! 

If I am using frozen greens I add them to the skillet at the same time as the sweet potato. With fresh greens, I place them on the bottom of a wide bowl and layer the hash on top of them. I like to drip balsamic over the whole thing. Add cheese, yogurt or almonds if using. Shell and slice your egg and add it to the top of the hash. Salt and Pepper to taste.

I like to make this for lunch and send Adam a picture to make him jealous even though he is probably at Lugers or Diner or Saltie or any of the other best restaurants in Brooklyn that surround his office and is only telling me he is jealous to make ME feel better.