You’re probably on a first-name basis with potato hash but have you tried a sweet potato version? I try and substitute these sweet spuds in most recipes that call for potatoes not just because of their better nutritional profile, but also because I love their subtle sweetness especially when paired with something deeply savoury like chillies.
I wanted to make this dish for breakfast and pair the spicy sweet potatoes with baked eggs. A one-skillet meal with protein, carbs, veg, all in one shot. The sweet potatoes benefit from a good bit of colour on them so I took the easy route and roasted them in the oven whilst I drank my morning coffee. (You could do this in the skillet too. It’s definitely more hands-on though and you’d require a bit more oil and a bit more patience.)
And in keeping it as breakfast-friendly as possible, the savoury sauce base comes courtesy of ketchup. I didn’t want to be mucking around chopping onions and tomatoes early in the morning, so this condiment works as a great substitute here. I also use spring onions instead of a regular onion for this very reason. Whatever you do, don’t skimp on the chilli powder. I have put down quantities based on my family’s spice tolerance, but taste the sauce and add more if you prefer. The sweetness of the ketchup and sweet potatoes can take however much you throw at it.
Once the sauce is cooked out and you have the right consistency—reduced and thick but also saucy—make indents with the back of your ladle or spatula and crack in the eggs. Cover and cook just until the whites set and the yolks remain runny. (Or cook them for longer for hard-set yolks; just don’t tell me about it.)
SPICY SWEET POTATO HASH WITH BAKED EGGS
- 750 grams sweet potatoes
- ¼ cup + 1 tablespoon ketchup
- 1 ¼ teaspoons chilli powder
- 3 garlic cloves
- 5 spring onion stalks, chopped
- 2 tablespoons olive oil
- 10 grams butter (or 1 tbsp olive oil)
- 6 eggs
- Salt, to taste
- Preheat the oven to 180 C.
- Peel and chop the sweet potatoes into approx 2 cm cubes. Lay them out on a large baking tray and toss with salt and olive oil. Bake for 45 mins in the centre rack until they are cooked through on the inside and golden on top.
- Add butter/olive oil to a skillet and sauté the garlic and bottom parts of the spring onions (retain the greens for later). Once lightly browned, stir in the sweet potatoes, ketchup and chilli powder.
- Add ¼ cup of water to the skillet and cook over medium heat coating all the sweet potatoes evenly in the sauce. Cook for 5-7 mins or until the sauce reduces and becomes syrupy. Add more water if necessary to get the right consistency.
- (Note: I don’t add salt because the ketchup is salty enough. Check and adjust seasoning and add more chilli powder if you want at this stage. If you add more chilli, cook it out for at least 3 mins longer.)
- Once you’re happy with the consistency of the sauce, make indents between the sweet potatoes with a spatula/ladle and crack in your eggs. Season the eggs with salt. Cover and cook just until the whites set, about 5 mins.
- Sprinkle over the spring onion tops and serve hot with crusty bread to mop up all those soft eggs and sauce with.