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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Recipe Information
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
Instructions
1. Preheat your oven to 400°F (200°C). Peel the sweet potatoes and cut them into small, bite-sized cubes.
2. Dice the red bell pepper and yellow onion. Mince the garlic cloves.
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.
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.
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.
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.
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.
8. In the same skillet used for the vegetables, combine the roasted sweet potatoes and sautéed vegetables. Toss together to create the hash.
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.
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
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1422 mg | 474% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 26.9 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 367 mg | 28% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
