I have an awesome spring-themed brunch recipe to share with you all today: Sweet Potato Hash with Poached Eggs.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you great content every week!
This recipe is this month’s McCormick partnership creation; my challenge was to share a twist on Easter dinner or brunch. The star of this recipe, besides the awesome poached eggs (yep, I’m obsessed), is the delicious seasoning.
The flavor is amped up a notch thanks to the addition of bright and springy mustard powder, dried tarragon, and dried thyme. They go nicely with the potatoes as well as with the ham! (If you’re a vegetarian, firm tofu would work well here instead of the ham, or simply leave it out altogether.)
The sweet potatoes take awhile to roast, so if you’d like to save time on the day of the brunch, feel free to roast the sweet potatoes and make the hash ahead of time. It will keep well in the fridge overnight and you can quickly throw it into a pan to reheat and crisp it up just before serving.
The poached eggs can also be made ahead of time and stored in the fridge overnight.
To reheat the eggs, just dip them into hot (but not boiling or simmering) water for about 30 seconds just before serving.
Don’t have time or don’t want to figure out the whole poached egg thing? Fried eggs would also be a win here – don’t stress yourself out! Also, as I mention in the recipe ingredients, depending on how hungry your audience is, feel free to give everyone two eggs instead of just one. More eggs is never a bad idea, as far as I’m concerned…
Alright, enough jabbering. Here’s the full recipe. Let me know how you like it!
Sweet Potato Hash with Poached Eggs
This flavorful recipe is a twist on Easter dinner or brunch. The star of this recipe, besides the awesome poached eggs, is the delicious seasoning.
Ingredients:
- 4 very small (or 2 large) sweet potatoes, peeled and diced
- 1 teaspoon mustard powder
- 1 teaspoon dried tarragon
- 1/2 teaspoon dried thyme leaves
- 1 red onion, chopped
- 1 cup cooked smoked ham, chopped (optional)
- 1 cup frozen green peas
- 4 eggs (or 8, if each person wants 2)
- white vinegar
- olive oil
- salt & pepper
Instructions:
- Preheat oven to 425 degrees F.
- Toss the diced sweet potatoes with the mustard powder, tarragon, thyme, a drizzle of olive oil, and a pinch of salt and pepper. Spread the sweet potatoes on a sheet pan in an even layer and roast for about 30 minutes, until tender and browned around the edges.
- In a large sauté pan, heat a drizzle of extra light olive oil over high heat. Add the onion and ham; cook until the onion is tender/translucent and the ham is browned and crispy around the edges.
- Add the sweet potatoes to the pan and stir to combine. Add the peas and cook until heated through.
- Meanwhile, poach the eggs: Fill a large pot with about 2 inches of water. Add a splash of white vinegar (to help coagulate the egg whites) and a pinch of salt, then bring to a simmer over medium heat.
- Crack the eggs into individual bowls, then pour the eggs one at a time into the simmering water. Turn the heat off, cover the pot, and allow to cook for 4 minutes.
- Using a slotted spoon, remove the eggs from the water and serve over the hash.
Thank you to McCormick for sponsoring this post! For more delicious Easter-themed recipes, check out their website. I’m loving the look of their Cherry Bourbon Glazed Ham, Mediterranean Deviled Eggs and Dill Deviled Eggs. Try using plain Greek yogurt in place of the mayo in the egg recipes; it would be just as good, especially with the added flavor from the spices!
If you missed my previous McCormick posts, check those out, too:
- Vegan & Gluten Free Shepherd’s Pie
- Healthy Tuna Noodle Casserole <— get your 90’s on
- Spiced Baked Apple Chips Recipe <— obsessed
- How to Add Flavor to Meals Without Salt or Sugar
- Lemon & Herb Fish Recipe
- Mexican Shrimp Salad Bowl <—great for spring
- Braised Chicken with Dried Plums, Olives & Capers <—LOVE
- How to Pickle Cucumbers Quickly at Home
- Gluten-Free Grilled Taco Wings
