Two-Potato Hash with Soft-Boiled Eggs
by: a Couple Cooks
Makes: 4
What You Need
• 1 ¼ pound sweet potatoes
• 1 ¼ pound red skinned potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• Fresh ground pepper
• 4 eggs
• 2 cups tender greens
• Microgreens for garnish (optional)
What To Do
1. Preheat the oven to 450°F.
2. Wash the red skinned and sweet potatoes, removing any bad spots but leaving the peels on.
3. Small dice the potatoes. In a bowl, mix with 2 tablespoons olive oil, 1 teaspoon kosher salt, and fresh ground pepper; mix thoroughly to combine. Pour the potatoes onto a parchment-lined baking sheet and roast for 30-35 minutes until slightly browned and cooked through, stirring once.
4. To prepare the soft boiled eggs, fill a saucepan with enough water to cover six eggs and bring to a boil. Once boiling, carefully lower the eggs into the water. Reduce the heat and gently simmer for 6 minutes.
5. Meanwhile, prepare a bowl with ice water. After 6 minutes, transfer the eggs to the bowl of water and allow to cool. Then gently peel the eggs.
6. When the potatoes are done, mix them with 2 cups greens and allow the heat to slightly wilt the greens.
7. To serve, place potatoes on a plate, then top with egg, a bit of kosher salt and pepper, and microgreens if desired.