Roasted Sweet Potato Hash with Poached Eggs

The dreaded, the most feared of all the cooked eggs- poached!  

I’m hoping that the step-by-step instructions in the recipe on how to poach the perfect egg will subside some of those fears.  

One thing that might not be well known is that the term poached refers to the temperature of the water or liquid that the eggs are cooking in. 

The technical terms for the temperature of the cooking liquid are:

Boiling: 212 degrees F, the most well-known cooking temperature

Simmering: 185-200 degrees F 

Poaching: 160-180 degrees F 

Poaching is the method we are using for the eggs. This is the most delicate of the cooking methods. This method cooks the food slower and more gently, leaving a soft but not tough food product in the end. When cooking poached eggs I use a shallow pan, this allows me to see and handle the eggs easier. I add a dash of white vinegar to the poaching liquid (in this case, water). This helps in the cooking/firming of the eggs. 

This is another recipe where you can add whatever you like or don’t like to the hash. 

I like to think of a hash as- what’s in my refrigerator that I need to use! If you are Low FODMAP, you might want to choose items such as bell peppers, scallions (the green part), ground turkey, and kale for your hash. If you use ground sausage, check the ingredients to ensure it is FODMAP friendly if it contains additional seasoning. 

For this particular sweet potato hash, I’m going to add mushrooms, sweet potatoes, onions, jalapeno, and some ground sausage. But don’t let your imagination stop you there. You can add whatever is in your refrigerator for added nutrition, such as chopped carrots, celery, peppers, greens, or anything else you find in your vegetable drawer!

A Note About Cooking the Sweet Potatoes: 

I recommend throwing the sweet potatoes in the microwave for 5-10 minutes to soften them before dicing them. Just poke a couple of holes with a fork on all sides of the potatoes and then place them in the microwave. This will give your hand a little break when cutting them up. Additionally, I leave the skin on my potatoes when using them in the sweet potato hash.

On this Fireside Cookalong ~ Chef Lisa Green cooks this recipe while Dr. Allison Koch makes a Low FODMAP version! Check out the episode!