Back when I was single 20-something, one of my favorite diner dishes was hash browns and fried eggs. There’s something dreamy about a creamy, runny yolk and soft, salty potatoes. Now that I am in my early 30s and have two kids and a husband, I don’t get to the diner as often as I’d like. But that doesn’t mean I can’t enjoy a diner favorite at home, right?
Enter Sweet Potato Hash Browns with Olive Oil Fried Eggs, a recreation of the dish I’ve always enjoyed. Seriously, this is like the sassy older cousin of my diner favorite – nutrient-rich sweet potatoes walk that sweet-savory line that makes them absolutely irresistible. And the eggs have a richness, both from the runny yolk and from the olive oil it’s infused with.
The key to making this dish? It’s all in the pans. For the potatoes, you want a heavy sauté pan that will heat evenly. Calphalon’s AccuCore 3-qt. Sauté Pan, Stainless Steel was perfect for this. Every bit of the pan was hot and ready to give the sweet potatoes that slight golden hue. But for the egg, you need a pan that will gently cook the egg without letting it stick. Calphalon’s Unison Nonstick 10-in. Omelette Pan worked like a charm, allowing the egg to cook evenly and then easily be spatula’ed out of the pan.
Ready to get cooking?
Sweet Potato Hash Browns with Olive Oil Fried Eggs
Prep Time: 10 minutes
Cook Time: 20 minutes
1 lb sweet potatoes, shredded
2 tbsp extra virgin olive oil
salt and pepper, to taste
1/2 tbsp butter
1 tbsp plus 1 tsp extra virgin olive oil
4 large eggs
Salt and pepper, to taste
First, parboil the potatoes: In a medium saucepan, heat a few inches of water to boiling. Stir in the shredded sweet potatoes. Cook for 3 minutes and then drain the potatoes in a fine mesh strainer. Press down gently with a large spoon to remove as much water as possible.
Heat a large skillet over medium heat. Add the olive oil and swirl to spread around. Add the sweet potatoes to the skillet and spread to an even layer. Cook for 5 minutes, then flip and cook for an additional 5 minutes. Flip again. Add the butter to the pan, allowing it to melt. Quickly toss the potatoes with the butter. Let cook for 5 more minutes, flipping once, until golden.
Meanwhile, heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Crack open an egg into a small bowl and slide into the oil. Cook, flipping once, until the egg white is fully cooked – 4 to 5 minutes. Repeat with remaining oil and eggs. Season with salt and pepper.
To serve, plate 1/4 of the sweet potatoes with one egg on each plate. Enjoy!
—Story and recipe by Sarah W. Caron, Sarah’s Cucina Bella
Calling all inspired foodies: feel free to chop, mix, stir, simmer and sauté in your own unique way. Your Set by Calphalon lets you choose cookware based on how you love to cook. Choose your pieces from two premium lines of cookware—Unison Nonstick™ and AccuCore™ Stainless Steel. Whether you’re cooking for a crowd or mastering a new technique, now you can create a set piece by piece from the best of Calphalon.
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Check out the site—www.calphalon.com/yourset