Soft-Poached Eggs with Sweet Potato Hash


  • 2 large sweet potatoes
  • 1/3 cup olive oil
  • 1/2 white onion finely diced (about 6 tablespoons)
  • 1 small red bell pepper, finely diced
  • 2 links chorizo sausage, finely diced
  • 2 TBS chopped fresh sage
  • kosher salt and freshly ground black pepper
  • 2 TBS apple cide vinegar
  • 4 large eggs

Poached eggs and sweet potatoes are two of my favorite things – so this hash is one I often make in the morning. It’s even easier if you have leftover baked sweet potatoes.

Serves 4


Microwave the sweet potatoes, one at a time, on high power for 7 to 8 minutes, or until fork tender. Let the potatoes cool completely then peel and cut into small dice. (You can also cook the sweet potatoes 24 hours ahead of time.)

In a medium saute pan, heat the oil over medium-high heat and when shimmering, reduce the heat to low and cook the onion and pepper for 6 to 8 minutes or until softened. Add the sweet potato, chorizo and sage, increase the heat to medium, and cook, stirring, for 2 to 3 minutes or until hot and the sausage is lightly browned. Season lightly with salt and pepper.

Meanwhile, fill a shallow saucepan with water and bring to a simmer and add the vinegar. Crack the eggs in a bowl one at a time and carefully slide each one into the simmering water. Poach the eggs for about 3 minutes, until the whites become opaque but the yolks are still soft. If you feel confident, crack all four into a bowl and slide them into the water at once.

While the eggs are cooking, divide the hash between 4 serving plates.

Lift the eggs from the water with a slotted spoon, let them drain and set on top of the hash. Season with salt and pepper to taste.