Pancake

Sweet Potato, Broccoli & Wild Rice Hash

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Drescription

Cooking this hash in cast iron ensures you'll get crusty bits, but any nonstick skillet will work fine. Serve with your favorite hot sauce.

Ingredients

  • 2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
  • 1 pound sweet potato (1 large), peeled and cut into 1/2-inch pieces (3 1/2 cups)
  • ½ teaspoon salt, divided
  • 2 cups small broccoli florets
  • 3 small spring onions or scallions, sliced, whites and greens separated, divided
  • 1 clove garlic, minced
  • 1 cup cooked wild rice or wild rice blend (see tip)
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh tarragon
  • 4 large eggs

Directions

  1. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add sweet potatoes and season with 1/4 teaspoon salt. Cook, stirring often, until lightly browned and softened, 8 to 10 minutes. Add broccoli and 1 tablespoon oil; cook, stirring occasionally, until softened, 3 to 5 minutes. Add spring onion (or scallion) whites and garlic; cook, stirring, for 1 minute. Stir in rice, spring onion (or scallion) greens, parsley and tarragon and remove from heat. Transfer to a plate and cover to keep warm.
  2. Heat the remaining 1 teaspoon oil in the pan over medium heat. Crack eggs into the pan and season with the remaining 1/4 teaspoon salt. Cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk. Serve the eggs on top of the hash.
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