Mushroom and Sweet Potato Hash

 Mushroom and Sweet Potato Hash with Poached Eggs

from Ellen's kitchen, with thanks to WSJ, serves 4

Ingredients:

• 5-6 tbs olive oil, more as needed
• 1 lb mushrooms, oyster or shitake preferred, but  small portobello work fine also, stemmed and cut into quarters
• 4 cups peeled and diced (1/4") sweet potatoes, about 2
  
• 1 medium onion, finely diced
• salt and pepper
• 2  cups frozen corn, thawed
• 4 scallions, white and green parts, thinly sliced
• 3 cloves garlic, minced
• 4 eggs
• 4 tbs crumbed cotija or feta cheese (parmesan also good)

Place:

•     large lidded skillet on high heat.  Add 2 tbs oil and once hot, add mushrooms.  Stir and sear, about 3-5 minutes/side.  Set aside on plate and salt.

Reduce:

• heat to medium and add 2 tbs oil.  Add onions and season with salt.  Cook until soft, not colored, about 3-5 minutes.  Add sweet potatoes, pinch of salt, and 1/4 water.  Cover and cook about 10 minutes, into potatoes are tender.  Add additional water, if needed to soften potatoes.

Uncover:

• and stir in corn and 3/4 of scallions.  Saute until liquid cooks off and corn warms through.  Return mushrooms to pan and add garlic, stirring and cooking until fragrant.  Season with salt and pepper.  

Meanwhile:

• Fill wide pot with about 3" water and bring to gentle simmer.  Reduce heat to low, so water barely trembles, and gently crack each egg into water and poach until cooked as desired, about 3 minutes.  Remove with slotted spoon.

Serve:

• hash with egg on top, and sprinkle with remaining scallions and cheese.

Note:  Added some broccoli when added sweet potatoes and was delicious.  Also added red pepper flakes at the same time for a bit of heat.