Ingredients
View recipe page- 12 ounces russet potatoes, peeled and cut
- into 1/4-inch pieces
- 12 ounces sweet potatoes, peeled and cut
- into 1/4-inch pieces
- 2 tablespoons vegetable oil
- Salt and pepper
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1½ teaspoon minced fresh thyme or 1½ teaspoon dried
- 1/2 teaspoon chili powder
- ½ cup heavy cream
- 1/4 teaspoon hot sauce
- 8 large eggs
Instructions
- Toss russet and sweet potatoes with 1 tablespoon
oil, ½ teaspoon salt, and ½ teaspoon pepper in bowl.
Cover and microwave until potatoes are translucent
around edges, 5 to 8 minutes, stirring halfway
through microwaving. - Meanwhile, heat remaining 1 tablespoon oil in 12-inch
nonstick skillet over medium-high heat until shim-
mering. Add onion and cook until softened and lightly
browned, 5 to 7 minutes. - Stir in garlic, thyme, and chili powder and cook
until fragrant, about 30 seconds. Stir in hot potatoes,
cream, and hot sauce. Using back of spatula, gently
pack potatoes into pan and cook undisturbed for
minutes. Flip hash, a portion at a time, and lightly
repack into pan. Repeat flipping process every few
minutes until potatoes are nicely browned, 6 to
minutes. - Off heat, make 4 shallow indentations (about
inches wide) in surface of hash using back
of spoon. Crack 2 eggs into each indentation and
season with salt and pepper. Cover and cook over
medium-low heat until egg whites are just set
and yolks are still runny, 5 to 10 minutes. Serve.