Hey there, foodie friends!
Do you ever wake up craving a burst of sunshine on your plate? Well, I’ve got just the thing to whisk you away on a Caribbean escapade, right from the comfort of your kitchen! Allow me to introduce you to my latest culinary love affair: a Jerk-Spiced Sweet Potato Hash topped with a perfectly cooked sunny-side-up egg. This dish combines the warmth of jerk spices with the hearty comfort of sweet potatoes — it’s like a sunrise in a skillet!
I’ve always been jazzed about the vibrant flavors that define Caribbean cuisine. It’s not just the heat; it’s that tongue-tingling combination of savory, sweet, and spicy that really makes dishes from this region dance on the palate. And when it comes to starting the day right or rounding off an evening meal with something not too hefty, this hash is the perfect compromise.
Now, hands up if you’re also a bit of a sweet potato enthusiast? Guilty as charged here! Their natural sweetness is the perfect foil for the punchy jerk seasoning. And when they’re roasted to perfection with a slight caramelization around the edges…oh, my days!
So, imagine my delight as I set about crafting this dish. I could hardly wait to toss those roasted cubes of heaven into the skillet, mingling with sautéed peppers and onions, fragrant with garlic and fresh thyme. The addition of black beans gives that all-important protein boost and a nod to traditional Caribbean ingredients.
And then, the pièce de résistance — a perfectly fried egg with a gloriously runny yolk that oozes into the hash, making every bite an absolute delight. Seriously, folks, I reckon this egg is what dreams are made of (or maybe that’s just me, a self-confessed egg aficionado).
As the subtle heat of the jerk spice begins to build, a squeeze of fresh lime juice provides a refreshing zing that balances the flavors to perfection. And because no dish is complete without a pop of color and freshness, a smattering of chopped fresh coriander seals the deal.
Trust me, the first forkful of this vibrant, flavour-packed hash will transport you straight to the heart of the Caribbean. Whether you choose to serve this up for an indulgent brunch, a laid-back dinner, or somewhere in between, it’s bound to be a crowd-pleaser. It’s a little taste of island life that’s ridiculously easy to prepare and can brighten the dreariest of days.
Now tell me, dear readers, are you ready to dive into this Jerk-Spiced Sweet Potato Hash adventure? Get those pans ready, because your taste buds are in for a treat. And as always, I love seeing your recreations and hearing your thoughts, so don’t forget to tag me in your culinary exploits!
Wishing you sunny vibes from plate to palate!
Stay spicy,
Al 🌶️🍳
Ingredients
– Sweet potatoes, 2 large, peeled and diced (about 500g)
– Red bell pepper, 1 medium, diced
– Yellow bell pepper, 1 medium, diced
– Red onion, 1 medium, finely chopped
– Garlic cloves, 3, minced
– Fresh thyme, 2 teaspoons, minced
– Scotch bonnet pepper, 1, seeded and minced (optional for extra heat)
– Jerk seasoning, 2 tablespoons
– Olive oil, 3 tablespoons
– Black beans, 1 can (400g), drained and rinsed
– Large eggs, 4
– Salt, 1 teaspoon or to taste
– Freshly ground black pepper, ½ teaspoon
– Fresh coriander (cilantro), a small bunch, chopped for garnish
– Avocado, 1, sliced for serving
– Lime, 1, cut into wedges for serving
Method
1. Preheat your oven to 200°C (400°F). While the oven heats up, prepare your sweet potatoes and other vegetables.
2. Spread the diced sweet potatoes on a baking tray lined with parchment paper. Drizzle 1 tablespoon of olive oil over the sweet potatoes, sprinkle with half of the jerk seasoning, and toss until all pieces are well coated. Roast in the preheated oven for 20-25 minutes, or until they are tender and starting to caramelize, stirring halfway through the cooking time.
3. While the sweet potatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 2-3 minutes until they start to soften. Stir in the minced garlic, diced red and yellow bell peppers, minced Scotch bonnet pepper (if using), and the rest of the jerk seasoning. Cook for another 5-7 minutes or until the vegetables are tender and aromatic, stirring occasionally.
4. Once the sweet potatoes are roasted, add them to the skillet with the sautéed vegetables. Mix in the drained black beans and fresh thyme, and cook for a further 3-4 minutes to warm through the beans and let the flavors meld together. Season the hash with salt and freshly ground black pepper to taste.
5. In another non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet, being careful not to break the yolks. Cook for 2-4 minutes for a runny yolk or longer for a firmer egg, according to preference. Season with a pinch of salt and pepper.
6. To serve, divide the hash among plates. Place a cooked sunny-side up egg on top of each hash serving. Garnish with fresh coriander, add slices of avocado alongside, and provide a lime wedge for squeezing over the hash.
7. Serve immediately while hot and enjoy a taste of the Caribbean for breakfast, brunch, or a flavorful dinner option.
