Coogirl Candy Sweet Potato Breakfast Hash

Coogirl Candy Sweet Potato Breakfast Hash

Featuring

This hearty breakfast hash uses Coogirl Candy in two tasty ways. Chopped candied jalapeños are folded into the hash for pops of sweet heat, and the syrup is whisked into a simple hot honey style drizzle that finishes the eggs and vegetables with a glossy, spicy touch.

Ingredients

Hash

• 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes (about 3 cups)
• 1 small russet potato, peeled and cut into 1/2 inch cubes (about 1 1/2 cups)
• 1 small red bell pepper, diced
• 1/2 small red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/3 cup chopped Coogirl Candy jalapeños, drained well

Eggs

• 4 large eggs
• 1 tablespoon olive oil or butter (if needed, depending on your skillet)

Coogirl Candy Drizzle

• 3 tablespoons Coogirl Candy syrup from the jar
• 1 tablespoon warm water
• 1 teaspoon apple cider vinegar

To Serve

• 2 tablespoons chopped fresh cilantro or parsley
• 2 green onions, thinly sliced
• Lime wedges

Instructions

1. Start the hash
   1. Place the cubed sweet potatoes and russet potato in a microwave safe bowl. Add a splash of water, cover loosely, and microwave for 3 to 4 minutes until just starting to soften but not fully cooked. Drain any excess water.
   2. Heat 2 tablespoons olive oil in a large heavy skillet over medium heat.
   3. Add the par cooked potatoes to the skillet along with 1/2 teaspoon salt, black pepper, smoked paprika, and garlic powder. Stir to coat.
2. Crisp the potatoes
   1. Spread the potatoes into an even layer in the skillet and cook undisturbed for 4 to 5 minutes so the bottoms brown.
   2. Stir and continue to cook, stirring every few minutes, for another 6 to 8 minutes until the potatoes are tender and have golden, crisp edges.
3. Add vegetables and Coogirl Candy
   1. Stir in the diced red bell pepper and red onion along with the remaining 1/2 teaspoon salt.
   2. Cook for 4 to 5 minutes until the pepper is just tender and the onion is softened.
   3. Fold in 1/3 cup chopped Coogirl Candy jalapeños. Cook 1 more minute so they warm through and their sweetness infuses the hash.
4. Make the Coogirl Candy drizzle
   1. While the hash finishes, combine 3 tablespoons Coogirl Candy syrup, warm water, and apple cider vinegar in a small bowl.
   2. Stir until smooth and slightly loosened. Set aside for drizzling over the finished dish.
5. Cook the eggs
   1. Push the hash to the edges of the skillet to create four small wells, or cook eggs in a separate pan if you prefer.
   2. If the skillet seems dry, add 1 tablespoon olive oil or butter.
   3. Crack one egg into each well. Cover the skillet with a lid and cook over medium low heat for 3 to 5 minutes until the whites are set and yolks are cooked to your liking. For firmer yolks, cook a little longer.
6. Finish and serve
   1. Remove the skillet from the heat.
   2. Drizzle some of the Coogirl Candy sauce over the eggs and hash. Reserve a little for the table.
   3. Sprinkle with chopped cilantro or parsley and sliced green onions.
   4. Serve the hash straight from the skillet with lime wedges on the side and the jar of Coogirl Candy at the table so everyone can add extra sweetness and heat if they like.

Tips

• For extra protein, add cooked crumbled sausage or bacon when you stir in the peppers and onion.
• If you want a milder dish, use fewer Coogirl Candy jalapeños in the hash and more plain sweet potato.
• Leftover hash reheats well in a skillet; cook fresh eggs on top for another easy breakfast.