Sweet potato and onion hash with poached eggs

Sweet potato and onion hash with poached eggs

Love sweet potato? Us too. Try this sweet potato and onion hash recipe for a delicious twist on a brunch staple.

A sassy riff on classic hash browns, this is a wonderful brunch dish for a group. Nestled in the savoury hash that gets a lively kick from Marley Coffee Spice Blend and an infusion of Mystic Morning coffee, the eggs feature deliciously runny yolks and firm whites.

Ingredients (makes 5 servings)

2 large sweet potatoes, peeled and cut into ½-inch (1 cm) dice

60 ml extra-virgin olive oil

1 red bell pepper, cored, seeded, and diced

¼ onion, diced (about ¼ cup, or 40 g)

2 cloves garlic, minced

½ bunch fresh curly parsley, stemmed and chopped

2tbsp Marley Coffee Spice Blend

1tbsp chopped fresh thyme leaves

1tsp unsalted butter

60ml brewed Mystic Morning coffee

5 eggs

Salt and freshly ground pepper to taste

Directions

Preheat the oven to 190°C.

Bring a 2-quart saucepan of water to a boil over high heat. Add the sweet potatoes and return the water to a boil. Reduce the heat to low and simmer the sweet potatoes, uncovered, for 4 to 6 minutes, or until they just start to soften. Drain well and set aside.

In a large, heavy, ovenproof skillet or sauté pan over medium heat, heat the olive oil for 2 minutes, or until very hot.

Add the cooked sweet potato, red bell pepper, onion, garlic, parsley, Marley Coffee Spice Blend, thyme, and butter. Sauté the mixture for about 5 minutes, or until the vegetables begin to caramelise and the sweet potato starts to turn a golden brown colour.

Add the coffee and simmer for 2 minutes more. With a spatula, spread the vegetable mixture evenly in the pan.

Crack the eggs over the vegetable mixture, taking care not to break the yolks. Place the pan in the oven. Bake the hash and eggs for 8 to 10 minutes, or until the egg whites are opaque and the yolks are still a bit runny. If you like your yolks on the firmer side leave the pan in the oven for another 3 minutes or so. Season with salt and pepper and serve immediately.

The Marley Coffee Cookbook by Rohan Marley. Published by Quarry Press, and imprint of The Quarto Group (£16.99). Out now.

Pic credit: c/o Quarry Press, an imprint of The Quarto Group

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