Sweet Potato Hash with Spicy Hollandaise
Brighten up your brunch table with this Sweet Potato Hash with Spicy Hollandaise, a perfect balance of hearty and fiery flavors. Featuring tender roasted sweet potatoes tossed with caramelized bell peppers, onions, and garlic, this vibrant hash is elevated with a rich and zesty homemade hollandaise sauce infused with hot sauce and cayenne pepper. Top each plate with a perfectly poached egg for a creamy yolk that mingles beautifully with the spicy sauce. Packed with bold spices like smoked paprika and ground cumin, this gluten-free dish is as nutritious as it is indulgent. Ideal for a weekend brunch or a satisfying dinner, this recipe delivers a restaurant-quality experience at home in just 40 minutes.
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Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 large red bell pepper
- 0.5 large yellow onion
- 2 pieces garlic cloves
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup unsalted butter
- 3 large egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon hot sauce
- 0.25 teaspoon cayenne pepper
- 2 tablespoons fresh parsley
- 4 large eggs
Directions
Step 1
1. Preheat your oven to 400°F (200°C). Peel the sweet potatoes and cut them into small, bite-sized cubes.
Step 2
2. Dice the red bell pepper and yellow onion. Mince the garlic cloves.
Step 3
3. In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, smoked paprika, ground cumin, salt, and black pepper. Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast for 20 minutes, flipping halfway.
Step 4
4. While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes, or until softened.
Step 5
5. Add the diced red bell pepper and minced garlic to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are slightly caramelized. Remove from heat.
Step 6
6. To make the spicy hollandaise, melt the butter in a small saucepan over low heat until fully melted and slightly bubbling. In a blender, combine the egg yolks, lemon juice, hot sauce, and cayenne pepper. Blend on low speed for 10 seconds.
Step 7
7. With the blender running on low, slowly drizzle in the melted butter until the hollandaise is thick and creamy. Set aside and keep warm.
Step 8
8. In the same skillet used for the vegetables, combine the roasted sweet potatoes and sautéed vegetables. Toss together to create the hash.
Step 9
9. In a small pot, bring water to a gentle simmer. Poach the eggs by carefully cracking each egg into the water and cooking for 3-4 minutes or until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon.
Step 10
10. To serve, divide the sweet potato hash onto four plates. Top each portion with a poached egg and a generous drizzle of spicy hollandaise. Garnish with chopped fresh parsley. Serve warm and enjoy!
Nutrition Facts
| Serving size | (976.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1530.7 |
| Total Fat 109.9g | 0% |
| Saturated Fat 43.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1421.5mg | 0% |
| Sodium 1832.4mg | 0% |
| Total Carbohydrate 99.2g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 26.9g | |
| Protein 42.7g | 0% |
| Vitamin D 218.9IU | 0% |
| Calcium 367.1mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 978.2mg | 0% |
Source of Calories