Yams & Jalapeno Hash with a Fried Egg
Serve: 6
Ingredients:
For Chile Mayonnaise:
3/4 cup mayonnaise
4 tbsp adobo sauce
2 tbsp fresh lime juice
Pinch of Salt and Pepper
For the Hash:
1 lb yams potato, peeled and cut in ¼ inch cubes
1 cup olive oil
2 small shallots, diced
1 yellow bell pepper, diced
2 small Jalapeno diced
Pinch of Salt and Pepper
3 tbsp minced garlic
2 tbsp chopped fresh basil
2 tsp chopped fresh oregano
2 tbsp fresh lime juice
6 eggs
12/16 fresh basil leaf
Directions:
1) In a small bowl, combine the mayonnaise, adobo and lime juice; add the salt and pepper whisk and set aside
2) Cook the potatoes in boiling salted water for about 3 minutes, set aside
3) In a large nonstick pan with 3 tbsp of the oil cook the shallots, pepper, and diced jalapenos, till nice and brown
4) Stir in the garlic, cook for 1 minute, set aside
5) With the remaining 3 tbsp oil in the pan add the sweet potatoes and cook, tossing frequently, until the edges begin to brown
6) Return the onion and pepper mixture to the pan stir in the basil, oregano, lime juice, salt, and black pepper to taste
7) Set aside
8) Crack the eggs into the pan and fry them using the oil left over in the pan if any or add little bit just enough to get the eggs cooked
9) Portion the hash among 6 plates, top with a fried egg, spoon of the mayo, and a basil leaf