Sweet Potato Hash with Za’atar and Chickpeas
By Suzy Karadsheh
Category
Breakfast
Cuisine
American, Mediterranean
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 Minutes
Potato hash is a very American thing that I love and appreciate for the humble and comforting dish that it is. This hash takes on a Mediterranean twist: cubed sweet potatoes are cooked in extra-virgin olive oil with red onion, bell pepper, and chickpeas, and are well seasoned with coriander, paprika, za’atar, and other warm spices. You can prepare the eggs any way you like to serve on top of the hash, but for me, cutting into a perfectly poached egg and allowing some of that yolk to run over the sweet potatoes is just magic.
Ingredients
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3 tablespoons extra-virgin olive oil
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1 medium red onion, chopped
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2 small sweet potatoes, about 1 ½ pounds total, peeled and cut into ½-inch cubes
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1 cup canned chickpeas, drained and rinsed
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Kosher salt and ground black pepper
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1 teaspoon ground coriander
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½ teaspoon ground cumin
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½ teaspoon sweet paprika
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½ teaspoon ground turmeric
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2 large garlic cloves, minced
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1 large red bell pepper, cored, seeded and chopped
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1 tablespoon za’atar, plus more as desired
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1 teaspoon distilled white vinegar
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4 large eggs
Directions
In a 12-inch cast-iron skillet, heat the olive oil over medium-high heat until shimmering but not smoking. Add the red onion, sweet potatoes, and chickpeas. Season with a big pinch of salt and black pepper (about ½ teaspoon each). Add the coriander, cumin, paprika, and turmeric. Stir to combine. Cook, stirring frequently, until the onion is nicely caramelized and the sweet potatoes have softened quite a bit, 10 to 15 minutes.
Reduce the heat to medium. Add the garlic and bell pepper. Continue to cook, stirring frequently, until the pepper has softened and the potatoes are now cooked through, another 5 to 10 minutes. Sprinkle with the za’atar.
Meanwhile, bring a medium pot of water to a steady simmer over medium-low heat and add the vinegar. Break each egg into a small bowl or ramekin. Stir the simmering water gently and carefully slide each egg in; the egg whites should wrap around the yolk. Cook for 3 minutes exactly, then remove the eggs from the simmering water using a slotted spoon and put them on a paper towel to drain briefly. Season with a pinch of salt, pepper and a little more za’atar.
Divide the sweet potato hash among 4 bowls and top each with a poached egg. Serve immediately.
Nutrition
Calories 317, Fat 15.9 grams, Monounsaturated Fat 9600 milligrams, Sodium 242.8 milligrams, Sugar 7.4 grams, Calcium 110 milligrams, Carbs 34.8 grams, Saturated Fat 3 grams, Trans Fat 0.02 grams, Potassium 640.6 milligrams, Vitamin A 434.3 milligrams, Iron 3.9 milligrams, Protein 10.3 grams, Polyunsaturated Fat 2400 milligrams, Cholesterol 163.7 milligrams, Fiber 7.1 grams, Vitamin C 44 milligrams