Sweet Potato-Chicken Hash Topped With A Poached Egg
Lookin for a good time?
Toss an egg on it!!!
Fun Jen Fact: I have high cholesterol! Before you’re quick to be like, “Well, duh, I’ve seen your blog posts,” you should be aware that it’s hereditary. So while I love cream cheese, ice cream, butter, yada yada, I was actually doomed from the start.
Anyway, I’ve never known how to feel about eggs. They have great health benefits, especially the yolk, which is the main source of an egg’s vitamins and nutrients, such as Vitamin A, B12, D, calcium, and Omega 3s.
My whole life I went believing that eggs (yolks) were the devil reincarnated, and now, nutritionists are turning my world upside down. Maybe I’m screwing my arteries over by believing this, but I am starting to think that we should just eat what’s most natural to us. The greatest toxins to our body are probaablly not in the form of egg yolks or cream. They are probably in the form of everything the barons in the food industry have been doing to reap their profits.. Who knows anymore. Not. Me.
Anyway, this meal came out so much better than I could have asked for, and my expectations had started semi-high too, as I love crunchy, browned sweet potatoes. The part that really makes it all come together though is the final saute, when you brown the patties — so don’t you dare skip this step! Fricken yum. You can eat these even without the final egg as topping; it’s great on its own. ..But it’s awesome with. Almost sinfully so.
Plus if you choose to go with the poaching method, you get the pure, blissfulness of having yolk seep its way through your meal with all of its yummy umami-ness.
Eat this for breakfast, lunch..and dinner. Then call it a day.
Moroccan Spiced Sweet Potato-Chicken Hash Patties Topped with a Poached Egg
2 large sweet potatoes
2-3 boneless, skinless chicken breasts
1 medium onion, finely chopped
1 tablespoon curry powder
1 tablespoon cumin
1 tablespoon cinnamon
1 teaspoon ground ginger
2 teaspoons garlic powder
1 tablespoon honey
Salt and freshly ground pepper, to taste
2-3 tablespoons olive oil for sauteing
3 cups water
1 tablespoon white wine vinegar
To prepare the patties: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. The skins should fall off relatively easily.
Season the chicken breast with salt and pepper and place in a saucepan of simmering water with half the curry, cinnamon, and cumin added. Poach for 10-12 minutes or until cooked through.
Cut each breast into 1/2-inch cubes or shred into small pieces. Place the potatoes, chicken, onion, remaining spices, and honey in a large bowl and mix gently until combined.
Form into patties. You may need to squeeze out excess water to get the patty to stick. If they fall apart, while cooking, don’t worry, you can re-define the patties afterwards.
Heat the oil in a large saute pan on medium-high. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
To prepare the poached eggs: Heat the water and vinegar until simmering in a deep pan.
Break each egg into a cup. Swirl water with a spoon and gently add egg to the center.
Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Refrain from moving it around, unless you see it sticking to the pan.
Remove the eggs from the pan with a slotted spoon to drain the liquid and top each patty with a poached egg.