Friday, June 26, 2009

Sweet Potato Hash

1 pound sweet potatoes, peeled and diced
1/2 red onion, sliced
1/2 red bell pepper, diced
1/2 green pepper, diced
1 (12-ounce) can black-eyed peas, drained and rinsed
1 small clove garlic, chopped
2 tablespoons diced jalapeno pepper
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 eggs

In a large pot, place peeled and diced sweet potatoes and fill with enough cold water to cover. Bring to a boil, reduce heat to a simmer, and cook the potatoes until soft, about 15 to 20 minutes. Drain and cool potatoes. In a large bowl, combine the cooled potatoes, onion, red pepper, peas, garlic, jalapeno, cilantro, and thyme. Season with salt and pepper and serve with an egg over easy placed in the middle of the pile.
Serves 3

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