I feel like this blog is sort of becoming a somewhat vegetarian blog. I realize that I post a lot of vegetarian recipes, some in the name of tricking my husband (he’s still sort of angry, by the way), others because I don’t feel they require meat. Regardless, I also really enjoy a juicy burger or a perfectly cooked steak, so I’m going to get some meaty recipes on here for all of you carnivores soon. Rooaaaarrrrr….MEAT.
I never feel deprived by a vegetarian recipe when there is a poached or fried egg on top. This sweet potato and brussels hash came about because I bought a small bag of aleppo pepper at a spice shop, and then that bag stayed pinned to my kitchen bulletin board for six months, being ignored. I finally broke it out, and was so surprised by the flavor of the pepper. It’s not as spicy as red pepper flakes, but has a spicy-fruit quality. It’s bright and interesting, and perfect on top on an egg.
- 2 tablespoons olive oil
- 1 large sweet potato, peeled and cut into 1-1/2-inch cubes
- 1 pound brussels sprouts, stems removed, halved
- Nonstick cooking spray
- 4 large eggs
- Allepo pepper
- Maldon sea salt
- Heat oil in large cast iron skillet over medium-high heat. Add sweet potato; cook undisturbed for 4 minutes.
- Stir sweet potato. Add brussels sprouts; cook 5 to 7 minutes or until vegetables are deeply browned, stirring every 2 minutes.
- Add 1 cup water; cook 6 to 8 minutes or until potatoes are tender. Add additional water in 1/4 cup increments, if necessary, until potatoes are tender.
- Meanwhile, heat griddle or large nonstick skillet over medium heat. Spray with nonstick cooking spray; crack eggs onto griddle. Cook 3 to 5 minutes or until whites are cooked through but yolks are still soft.
- Divide sweet potato mixture between 4 plates. Top each plate with an egg; sprinkle eggs with allepo pepper and sea salt.