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Mexican Sweet Potato Hash

Mexican Sweet Potato Hash with Fried Egg and Avocado Crema

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Recipe Details

Story

Chef Taylor gives one of our favorite breakfast dishes, potato hash, a Mexican spin in tonight’s recipe. She sautés kale, spinach, and tomato in a skillet with ancho chile and cumin, then adds roasted sweet potatoes and Monterey Jack cheese. The hash bakes until bubbly, then gets topped with the requisite fried egg and a drizzle of cool avocado crema. All you need now is an ice-cold cerveza and a fork for breaking that yolk. 

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 660
  • Protein 26g
  • Total Carb 66g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dinosaur kale
    6 ounces
    dinosaur kale
  • baby spinach
    4 ounces
    baby spinach
  • sweet potatoes
    2
    sweet potatoes
  • cilantro
    1/8 ounce
    cilantro
  • lime
    1
    lime
  • shallot
    1
    shallot
  • garlic
    2 cloves
    garlic
  • diced tomatoes
    1 can
    diced tomatoes
  • shredded Monterey Jack cheese
    2 ounces
    shredded Monterey Jack cheese
  • avocado
    1
    avocado
  • nonfat sour cream
    2 packets
    nonfat sour cream
  • dried Mexican oregano
    1/2 teaspoon
    dried Mexican oregano
  • ground cumin
    1 teaspoon
    ground cumin
  • caraway seeds
    1/2 teaspoon
    caraway seeds
  • ancho chile powder
    1/8 teaspoon
    ancho chile powder

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium high-sided ovenproof pan
  • potato masher (optional)
  • blender or food processor (optional)
  • 10" medium nonstick pan with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Pat spinach dry with paper towel. Halve sweet potatoes lengthwise; cut crosswise into ¼-inch half-moons. Roughly chop cilantro leaves, discarding stems. Halve lime. Peel shallot, halve, and thinly slice. Mince garlic. Drain diced tomatoes, discarding juices.

  2. Roast sweet potatoes

    Roast sweet potatoes

    On a baking sheet, toss sweet potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until tender and beginning to brown, 9-12 minutes. Meanwhile, heat ½ tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add shallot and half of garlic. Sauté, stirring frequently, until shallot has softened, 2-3 minutes.

  3. Sauté kale and tomatoes

    Sauté kale and tomatoes

    Add spice mix, kale, spinach, and half of cilantro to pan with aromatics, still over medium-high heat, and cook, stirring, until wilted, about 2 minutes. Add diced tomatoes, ¼ cup water, ½ teaspoon salt, and pepper as desired and cook, mashing tomatoes with a potato masher or fork to break down, until liquid has almost evaporated, 2-3 minutes. Once roasted, add sweet potatoes to pan and stir to combine. 

  4. Make avocado crema

    Make avocado crema

    Sprinkle Monterey Jack over sweet potato hash, transfer to oven, and bake until cheese melts, 4-6 minutes. Meanwhile, halve avocado and discard pit; carefully scoop out flesh, discarding skin. In a blender or food processor, combine sour cream, juice of 1 lime, avocado, remaining garlic, 2 tablespoons water, ½ teaspoon salt, and pepper and blend until smooth. Set crema aside.

  5. Fry eggs

    Fry eggs

    Heat 2 teaspoons olive oil in a medium nonstick pan over medium heat. When oil is shimmering, crack 2 eggs into pan and season with salt and pepper as desired. Fry until whites start to set, 2 minutes. Cover pan and continue frying until whites are mostly set but yolks are still runny, 2 minutes more. 

  6. Plate sweet potato hash

    Plate sweet potato hash

    Spoon avocado crema onto bottoms of serving plates and spread in an even layer. Top with sweet potato hash and fried eggs. Garnish with remaining cilantro and dig in! 

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