Sweet Potato Hash Browns with Olive Oil Fried Eggs is like the sassy older cousin of my diner favorite – nutrient-rich sweet potatoes walk that sweet-savory line that makes them absolutely irresistible. And the eggs have a richness, both from the runny yolk and from the olive oil it’s infused with.
I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.
When I was at my cousin’s for Thanksgiving dessert last week, eggs came up — and my love of them. Actually, it went more like this: my cousin was giving some fresh farm eggs to my other cousin and said “Sarah loves eggs. She eats them every day.”
I wonder how he knew that. It’s really not common knowledge. I don’t think.
But it’s true — I eat eggs nearly every day and almost always ones that are in the runny, creamy style like poached or fried. Sometimes they are breakfast with toast, sometimes they are lunch served over veggies. Sometimes they are dinner or over rice or with avocado. But one way I really, truly love runny eggs is over hash browns.
Back when I was single 20-something, one of my favorite diner dishes was hash browns and fried eggs. There’s something dreamy about a creamy, runny yolk and soft, salty potatoes. Now that I am in my early 30s and have two kids and a husband, I don’t get to the diner as often as I’d like. But that doesn’t mean I can’t enjoy a diner favorite at home, right?
Enter Sweet Potato Hash Browns with Olive Oil Fried Eggs, a recreation of the dish I’ve always enjoyed. Seriously, this is like the sassy older cousin of my diner favorite – nutrient-rich sweet potatoes walk that sweet-savory line that makes them absolutely irresistible. And the eggs have a richness, both from the runny yolk and from the olive oil it’s infused with.
The key to making this dish? It’s all in the pans. For the potatoes, you want a heavy sauté pan that will heat evenly. Calphalon’s AccuCore 3-qt. Sauté Pan, Stainless Steel was perfect for this. Every bit of the pan was hot and ready to give the sweet potatoes that slight golden hue. But for the egg, you need a pan that will gently cook the egg without letting it stick. Calphalon’s Unison Nonstick 10-in. Omelette Pan worked like a charm, allowing the egg to cook evenly and then easily be spatula’ed out of the pan.
Ready to get cooking?
- 1 lb sweet potatoes, , shredded
- 2 tbsp extra virgin olive oil
- salt and pepper, , to taste
- 1/2 tbsp butter
- 1 tbsp plus 1 tsp extra virgin olive oil
- 4 large eggs
- Salt and pepper, , to taste
- First, parboil the potatoes: In a medium saucepan, heat a few inches of water to boiling. Stir in the shredded sweet potatoes. Cook for 3 minutes and then drain the potatoes in a fine mesh strainer. Press down gently with a large spoon to remove as much water as possible.
- Heat a large skillet over medium heat. Add the olive oil and swirl to spread around. Add the sweet potatoes to the skillet and spread to an even layer. Cook for 5 minutes, then flip and cook for an additional 5 minutes. Flip again. Add the butter to the pan, allowing it to melt. Quickly toss the potatoes with the butter. Let cook for 5 more minutes, flipping once, until golden.
- Meanwhile, heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Crack open an egg into a small bowl and slide into the oil. Cook, flipping once, until the egg white is fully cooked – 4 to 5 minutes. Repeat with remaining oil and eggs. Season with salt and pepper.
- To serve, plate 1/4 of the sweet potatoes with one egg on each plate. Enjoy!
Calphalon has developed a fantastic new way for people to buy their cooking sets — and it’s perfect for those who love to cook. You know how sets come with a prescribed array of pots and pans — and they are all one type (such as all nonstick)? Well, that’s always seemed a little impractical to me. I mean, while I love my set of stainless steel pans, I needed more than just one type of pan — nonstick is important to have for cooking things like eggs too. So my cabinets are filled with nonstick and stainless pans that I have assembled together to create my own set … but now making that perfect for you set is way easier. At www.calphalon.com/yourset, you can create your own set based on your specific needs (how cool is that?!?).
I can’t tell you how much I adore the two pans I tried out from Calphalon. They both cook evenly and feel so sturdy. With the Unison Nonstick Omelet pan, it’s so easy to cook up foods that would normally stick — like eggs — and let them slide to the plate without a broken yolk or stuck-on-bit. The AccuCore Stainless Steel, with its copper core for even distribution of heat, is perfect for searing meats (or making hash browns!), letting the food get a nice golden hue. I really, truly love these pans.
What’s your ideal mix of pans for cooking?
Disclosure: I was compensated by Calphalon via Clever Girls Collective for participation in this program and also provided with two pans to work with. All opinions are my own.