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
- 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.