Spicy All-Veggie Hash

Name: Spicy All-Veggie Hash
Yield: Serves 4-6
Ingredients: 2 tbsp olive oil, plus more for greasing; Lime wedges for serving; 8-12 poached or fried eggs; 3 tbsp chopped fresh cilantro, plus more for garnish; 1½ tsp ground cumin; 1 cup (185 g) fresh or thawed frozen corn kernels; 1 jalapeño chile, seeded and minced; Salt and freshly ground pepper; 1 red bell pepper, seeded and chopped; 1½ lb (680 g) Yukon gold potatoes, peeled and cut into small cubes; 1 yellow onion, chopped; 1½ lb (680 g) orange-fleshed sweet potatoes, peeled and cut into small cubes

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

Fragrant and flavorful, this hearty egg-topped hash features two types of roasted potatoes and a cumin-spiced sauté of onion, bell pepper, chile, and corn. A last-minute sprinkling of fresh cilantro, followed by a squeeze of fresh lime juice, adds depth to the dish.

Ingredients

2 tbsp olive oil, plus more for greasing
1½ lb (680 g) orange-fleshed sweet pot

Method

Preheat the oven to 400°F (200°C). Lightly grease a large, rimmed baking sheet. Combine all of the potatoes on the prepared baking sheet, toss with 1 tbsp of the olive oil, and spread in a