It’s funny when you’re in a food coma and not because you ate too much, but just because it tasted that good. That strangely good. So good that you kind of don’t know what to do, except for write about it, because you don’t want to move.
Welcome to my current state of mind.
I had the pleasure of sleeping in today, and treated myself to a very late brunch. After stopping by Union Square Farmer’s Market yesterday, and buying some really neat-looking (and feeling!) duck eggs from the goat cheese lady, I was ready to whip up something delicious to test the beauty of these eggs. Something I have been working on is the art of creating good hash. Not the type that actually makes you legally high (though that is something my current state of mind might disagree with), but the type that you would eat with scrambled eggs and two slabs of bacon at a diner.
However, diner food has never been of fancy to me or my stomach. The idea of it most certainly does, but between the poor quality dairy, added flour, and chemicals galore, my Bubble Child digestion system says, “SUBSTITUTE!!!!” …and this is where the substitution of sweet potatoes and caramelized onions in this hash came from! Not to mention my egg of duck.
After trying several different methods, as in just butter, only oil, large saute’ pan, small small, etc, I have finally found something that tastes, simply, amazing. Imagine perfectly soft, sweet, and buttery on the inside, with a mild caramlized salty crisp on the outside. Those are the spuds. And the poached duck egg? The gal who sold them to me was right at the farmer’s market: these babies sure are fuller in flavor, creamier in yolk, and richer in protein.
Thus, enjoy this gluten and nut-free brunch treat, that will be sure to wow yourself, and whoever else may be joining you for breakfast. You don’t have to use duck eggs for it to be delicious. Super easy, and a nice and better-for-you and TASTIER-for-you twist on an old classic.
2 tbs. unsalted butter, divided*
1/2 yellow onion, chopped
1 small-medium sized sweet potato (or yam), jullienned, or grated coarsely
1/2 tsp. sea salt
pepper to taste
1-2 egg(s) + water + 1 tbs. vinegar + 1/2 tsp. salt (for the poached egg[s])
Preparation time: 3 minutes
Cook time: 15 minutes
1. Heat grapeseed oil in a large heavy-weight sauté pan over medium-high until it is shimmering, but not at all smoking (about 1 minute). Add 1 tbs. butter and stir until melted.
2. Add chopped onion, and sauté, stirring occasionally, until starting to brown, about 2 minutes. Add sweet potatoes, then salt, and pepper. Sauté for 1 minute. Add remainder of butter, and cook until potatoes are soft, stirring occasionally, about 5 minutes.
3. Flatten out potatoes on the pan to form your hash, and reduce heat to medium-low. These are going to cook untouched like this for about 5 minutes so it’s a good time to boil that water for your poached egg(s)! Boil enough water to cover an egg and add vinegar and salt. Keep boiling until you flip that hash!
4. Once you start to see small bubbles and clear browning on the bottom side of your hash, flip it over using a large spatula. Cook for an additional 3 minutes on the other side, or until it gets nice and browned, as well.
5. Now you drop in your egg(s). Use one for one person, two for one person, two for two people, or however many eggs you want to top your hash browns with**. To poach simply crack the egg, and drop into the boiling vinegar water. Let cook until the outside is clearly white and solid. For a really runny yolk, cook for about 3-4 minutes, meaning, remove right when you see the whole thing turn white. For a more solid egg, cook for an additional couple of minutes after you see the egg turn solid.
6. To serve, remove hash from heat, and serve up on one or two dishes. Top with the poached egg, and sprinkle a little chopped basil or parsley and sea salt on top of the egg to make things nice and pretty and tasty. You can also add a side of sliced tomato with chopped herbs and sea salt if you want some fruit/veggie into this succulent dish, as well.
*For Dairy Bubble Children, use Earth Balance buttery spread or goat’s milk butter (lower in lactose).
**When I made this for myself, the sweet potato and one egg made an excellent balance. But, what you ingest is all up to your stomach’s discretion!