Southwest Sweet Potato Hash

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 22, 2012

Nutrition Information (per serving)

calories 
185
protein 
10 g
sodium 
568 mg
carbohydrates 
21 g
fat 
7 g
fiber  
3 g
cholesterol 
219 mg
Servings 
5
Ingredients 

3 med sweet potatoes
1 tsp canola oil
¼ cup chopped scallions
½ cup diced red onion
½ cup diced red bell pepper
¼ cup canned, diced green chilies
½ cup prosciutto, thinly sliced then diced
½ tsp sea salt
¼ tsp freshly ground black pepper
5 lg eggs
5 Tbsp Roasted Red Pepper & Guajillo Sauce

For Roasted Red Pepper & Guajillo Sauce:

¾ cup roasted red peppers
1 tsp Guajillo chili powder (Chipotle or other chili powders can be substituted)
½ tsp sea salt
¼ tsp freshly ground black pepper
2 Tbsp fresh cilantro

Place all ingredients in a blender container and puree until smooth.



 

Instructions 
  1. In a large pot, steam or boil sweet potatoes until tender. Cool, peel and dice.
  2. In a large sauté pan, over medium heat, sauté sweet potatoes, scallions, onions, bell pepper, green chilies and prosciutto in canola oil until onions and peppers are tender. Season with salt and pepper.
  3. Poach eggs in simmering water for 1 to 2 minutes, or until cooked through.
  4. Place ¾ cup of Sweet Potato Hash on a plate and top with 1 poached egg and 1 tablespoon Roasted Red Pepper & Guajillo Sauce.

 

For Roasted Red Pepper & Guajillo Sauce: ¾ cup roasted red peppers 1 tsp Guajillo chili powder (Chipotle or other chili powders can be substituted) ½ tsp sea salt ¼ tsp freshly ground black pepper 2 Tbsp fresh cilantro Place all ingredients in a blender container and puree until smooth.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.