I was home on a Saturday with a random assortment of food in my kitchen and needed to eat something hearty before leaving for a long morning of appointments and errands. I scanned my fridge for my usual yogurt/fruit/granola breakfast combo and was missing 2 of the 3 main components. What I did find was a container of leftover spiralized sweet potato. I like to use my spiralizer on a Sunday to make a big batch of vegetable noodles to make lunches for the week. I love the sweet potatoes because they hold up really well to storage and microwaving, but I definitely overestimated how many I needed for a week of lunches, so I had tons leftover on this Saturday.
Since they were already spiralized thin, the sweet potatoes were perfect for browning up like traditional hashbrowns because they cook so quickly. All they need is a little salt, pepper, a kick of hot sauce, and the addition of onions to saute up the perfect hash. I also love that they feel hearty like a potato but are super nutritious so paired with some protein rich eggs, this makes for a breakfast that's both healthy and hearty.
And speaking of eggs, I recently rediscovered soft boiled eggs (at brunch at Boho) and am obsessed with them. My mom used to make these eggs for me as a kid and served them in little egg cups with toast sticks for dipping in the runny yolks. I always thought they were tough to make and sort of forgot about them in favor of poached eggs which are actually even more of a challenge to cook properly!
Poached or sunnyside up eggs would have worked great with the sweet potatoes as well, but I love the way the softboiled eggs look on this dish: like little white eggs in a sweet potato nest, but with a soft yolky center that's rich and delicious against the sweet and spicy sweet potatoes. It's a simple and perfect combination. And if you're making this dish for a crowd, the softboiled eggs are a great option because they can all finish cooking at the same time.
- 1 large sweet potato
- 1 Tbs. olive oil
- 1/2 red onion, thinly sliced
- A few dashes of hot sauce
- 4 eggs
- Salt and pepper, to taste
- 1 tsp. dry parsley
Using a box grater or a spiralizer, shred sweet potatoes into thin strips. I kept the skins on mine, but you can peel the sweet potato first if you'd like. If you are spiralizing, check out this great tutorial from Inspiralized for pointers.
Heat olive oil in a medium skillet over medium heat. Add onion and a pinch of salt and saute for about 5 minutes, until onions begin to soften.
Raise heat to medium high and add shredded/spiralized sweet potatoes to the pan. Sprinkle with hot sauce. Saute for another 10-12 minutes until sweet potatoes are cooked through and slightly browned, stirring often.
Meanwhile, gently place the eggs in a medium saucepan and add enough cold water to cover them completely plus another inch. Heat over medium high heat and allow water to come to a boil.
Reduce the heat so that the water is gently simmering (to medium or medium low) and cook for 5 to 7 minutes. I prefer closer to 7 so that the whites are more set, though the yolk is a little less runny at this point as well.
Gently remove from water with a slotted spoon and transfer to a colander. Run under cold water for 1 minute. Using a knife or your kitchen counter, gently crack each egg's shell, You should be able to easily peel the entire shell off at this point, being careful as the egg is not completely set inside.
Plate the warm sweet potato and onion mixture in two bowls, sprinkle with parsley, and top each with two eggs. Serve immediately.