Best 2 Smoky Sweet Potato Hash With Baked Eggs And Manchego Recipes

Smoky sweet potato hash with baked eggs and manchego is a delectable dish that combines the earthy sweetness of roasted sweet potatoes, the smoky flavor of paprika, the richness of eggs, and the nutty sharpness of manchego cheese. This savory breakfast or brunch dish is a true symphony of flavors and textures, offering a satisfying and nutritious start to your day.

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POTATO HASH WITH BAKED EGGS

Potato Hash with Baked Eggs image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 35m

Yield 6 servings as a first course, or 4 as a main course

Number Of Ingredients 7

Ingredients

4 large Russet potatoes, peeled and cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup chopped onion
8 eggs
2 teaspoons chopped fresh oregano leaves
6 tablespoons freshly grated Parmesan, Asiago or other aged cheese

Steps:

Preheat the oven to 375 degrees F.
Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.
Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes
Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.
Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.

SMOKY SWEET POTATO HASH WITH BAKED EGGS AND MANCHEGO

Smoky Sweet Potato Hash With Baked Eggs and Manchego image

From Melissa Rubel, Food & Wine Magazine. I like the way it uses only a few ingredients and makes the recipe totally vegetarian. Instead of the hot pimenton, you can use crushed red pepper flakes or those new flakes with chipotle peppers. I used sweet paprika (for color only) and a slight pinch of cayenne.

Provided by Manami

Categories Breakfast

Time 53m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons extra virgin olive oil
2 sweet potatoes, peeled, cut into 1/2-inch dice
2 scallions, thinly sliced
1 garlic clove, minced
1 1/2 teaspoons hot pimientos or 1 1/2 teaspoons other hot smoked paprika
kosher salt & freshly ground black pepper
4 large eggs
3 ounces manchego cheese, shredded

Steps:

Preheat the oven to 375°F
In a large skillet, heat the olive oil.
Add the sweet potatoes and cook, stirring occasionally, until browned, about 10 minutes.
Add the scallions, garlic and pimentón and cook for 1 minute.
Season the hash with salt and pepper and transfer to an 8-inch square baking dish.
Bake the hash for 10 minutes, or until the potatoes are tender.
Using the back of a spoon, make 4 wells in the hash.
Crack an egg into each well, season lightly with salt and pepper and sprinkle the cheese on top.
Bake the eggs for 18 minutes, or until the whites are firm and the yolks are still runny.
Serve immediately.

Nutrition Facts : Calories 441.5, Fat 29.9, SaturatedFat 6, Cholesterol 372, Sodium 217, Carbohydrate 28.6, Fiber 4.4, Sugar 6.2, Protein 15

Tips:

For the best results, use sweet potatoes that are about the same size so that they cook evenly.
If you don't have a cast iron skillet, you can use a large nonstick skillet instead.
Be careful not to overcrowd the skillet when cooking the sweet potatoes. If necessary, cook them in batches.
Once the sweet potatoes are cooked, season them with salt, pepper, and smoked paprika to taste.
To make the baked eggs, use a large baking dish that is big enough to hold the sweet potatoes and eggs in a single layer.
Bake the eggs in a preheated oven at 400 degrees Fahrenheit for 10-12 minutes, or until the eggs are cooked to your desired doneness.
Serve the sweet potato hash and baked eggs immediately, topped with manchego cheese and chopped cilantro.

Conclusion:

This smoky sweet potato hash with baked eggs and manchego is a delicious and easy-to-make breakfast or brunch recipe. The sweet potatoes are roasted with smoked paprika and cumin, giving them a smoky and flavorful taste. The baked eggs are cooked to perfection and the manchego cheese adds a rich and creamy flavor. This dish is sure to be a hit with your family and friends!

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