Recipe for Sweet Potato Hash with Mango Red Pepper Pico De Gallo (serves 4)
2 medium-sized yams, peeled
2 medium-sized red potatoes, peeled
1 red onion, peeled and julienned
2 eggs whole
Method for Hash
Shred peeled yams and potatoes in food processor or grate into a mixing bowl. Add the 2 whole eggs and red onion. Mix together and season with salt and pepper. Strain excess liquid. Place on a parchment-papered sheet pan sprayed with canola oil. Bake at 350 degrees until crispy (approximately 10 minutes).
Bring a medium-sized pot of water to a boil and 1 cup of white vinegar (you should be able to taste the vinegar in the water). Stir water with a slotted spoon to create whirlpool and crack eggs into pot. Pull eggs out when they are done to your preference: soft, medium, hard. Drain with slotted spoon.
Mango Red Pepper Salsa
1 mango, peeled and diced
1 red pepper, peeled and diced 1 yellow pepper, peeled and diced 1 red onion, peeled and diced 1 small pineapple, peeled and diced
Combine all ingredients
1 lime, zested and juiced 2 Tbsp white sugar ¼ cup olive oil Salt and pepper to taste
Whisk all ingredients together
Cumin Sour Cream
½ cup sour cream 1 ½ Tbsp of ground cumin Zest of ½ lime 1 Tbsp lime juice
Place yam and potato hash on plate. Gently toss some arugula in the dressing and place on top of hash. Top with poached eggs. Add salsa to garnish. Top with a dollop of cumin sour cream.