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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 165.7
  • Total Fat: 8.7 g
  • Cholesterol: 211.0 mg
  • Sodium: 157.9 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 7.8 g

View full nutritional breakdown of Sweet Potato Hash ala Mexicana calories by ingredient
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Sweet Potato Hash ala Mexicana

Submitted by: LEDANSER


Number of Servings: 4

Ingredients

    1 tablespoons extra-virgin olive oil, 1 turn of the pan
    1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons
    1 large red onion thinly sliced, divided
    2 teaspoons chili powder, 2/3 palm full
    1 teaspoon ground cumin, 1/3 palm full
    2 teaspoons ground coriander, 2/3 palm full
    Salt and pepper
    2 vine ripe tomatoes, seeded and diced
    1 small jalapeno pepper, seeded and chopped
    2 to 3 tablespoons chopped fresh cilantro, a palm full
    1 lime, juiced
    1/2 cup chopped flat-leaf parsley, a few handfuls
    1 tablespoon vinegar
    4 large eggs



Directions

Preheat a large nonstick skillet over medium high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add the sweet potatoes and 3/4 of the chopped red onion, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.

While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.

Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Cover while you make the poached eggs.

Heat 2 to 3 inches of water in a large saucepan over medium heat until almost boiling. Add vinegar. Crack eggs into 4 small cups and slide one by one from the cup into the simmering water. Maintain the water just below a simmer, reducing the heat to low if necessary. Cook until the whites are set and the centers are still soft.


Transfer the poached eggs with a slotted spoon to the top of the hash, sprinkle with the fresh tomato salsa and serve.







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