Saturday morning SupperInStereo original! It was good, real good. To serve two, this is all you need:

  • 2-3 Tbsp olive oil
  • 1 medium sweet potato
  • 1 medium onion
  • 2 cloves of garlic
  • 1/2 tsp smoked paprika (chile powder also works)
  • 3 Tbsp chopped, toasted pecans (optional, but awesome)
  • 4 eggs
  • Salt, Pepper to taste

For the (quick) Hollandaise Sauce:

  • 1 egg yolk
  • Splash of lemon juice
  • Pinch of salt
  • Pinch of smoked paprika (cayenne also works and is more standard, but we’re on a smoked paprika kick)
  • 1/3 cup butter

Instructions:

  • Heat oil over medium heat in a large frying pan.
  • Grate sweet potato. Roughly chop onion. Mince garlic.
  • Give garlic and onion a head start in the pan, cooking them until golden before adding the sweet potato.
  • Cook until browned. Don’t stir too much or it won’t get crispy. About 20 minutes.

When sweet potato mix is almost done:

  • Poach eggs (not sure about that link’s last recommendation, saran wrapping the eggs)
  • Add toasted pecans to the sweet potato hash.

While eggs are cooking:

  • Melt butter in small frying pan.
  • Whisk egg yolk, salt, smoked paprika and lemon juice together until creamy.
  • While whisking, slowly pour the melted butter into the mixture. It will thicken into a rich sauce.

Serve poached eggs on a bed of sweet potato hash. Generously (more than pictured above) drench plate in Hollandaise sauce. Eat.