Fried Eggs with Apple & Sweet Potato Hash, and my Rosh Hashanah Best Laid Plans

Last night was supposed to be spent making homemade applesauce. Today was supposed to be devoted to baking up a batch of deliciously festive applesauce cinnamon rolls, complete with honey drizzle to ring in the Jewish New Year for the belated family dinner I’m having tonight. But you know what they say about the best laid plans, and instead of doing all of that baking, I find myself pathetically just barely able to cut a chicken breast by myself – much less peel, core and chop 3 pounds of apples, knead the dough, and roll it all up into a irresistibly crafted confection.

You see, I finally got what I had coming to me. I’m not the most attentive in the kitchen. I don’t always curl my fingers under when chopping a carrot, I have a bad habit of using my hands to try to clear out sharp utensils like vegetable peelers and used cans of food, and I definitely don’t spend enough time cutting away from my body. And so, it was only a matter of time before karma came around to see me. On Wednesday I was trying to separate two frozen-together tortillas to make a wrap to take with me to a meeting around lunch time, and I chose a very sharp serrated knife for the job. Unfortunately, halfway through the prying process, my knife decided that it would much rather peel apart my left thumb, so it slipped right through those stinking tortillas and jabbed me smack down the side of my finger.

Four hours and five stitches later, I was asking my roommates to just this once please do the dishes for me, and watching a marathon of Say Yes to the Dress to counter the “trauma” of my first real ER experience. Now, that ridiculous bandage is off, but there’s a smaller one in its place to keep the stitches clean, and I still am having trouble with some fairly mundane tasks. So, it’s probably best that I wait on those beautifully tempting cinnamon buns. Just be sure that next week when I come home for Fall Break, I won’t be able to park my car and get in the kitchen fast enough to get these babies baking. Recipe to come, indeed.

Now, though, I can at least give you a recipe that involves apples. There’s no honey and it isn’t a dessert, so I’m afraid that it isn’t entirely festive, but it is breakfast. And we did just recently wake up and welcome in the Jewish year of 5772 with the first meal of the day. And it could have been this recipe for fried eggs with sweet potato and apple hash. And if it had been, it would have been a mighty fine start to the year. Cooking the egg this way is unbelievably easy, but if you like liquidy yolks, definitely keep the cooking time to a minimum – I thought I did, but in the end I would’ve preferred it even less cooked. The apple:potato ratio is perfect, though I might like the potatoes to be a little bit more cooked if we’re going to get really knit-picky. I mixed some of the leftover potato hash with chicken sausage for lunch the next day, and that was equally fantastic. The colors are vibrant, the meal isn’t greasy or heavy, and it’s super tasty, so definitely give this a shot!

One Year Ago: Chicken Chili Verde

Fried Eggs (or Sausage!) with Apple & Sweet Potato Hash, adapted from Mother Rimmy’s Cooking Light Done Right
Yield: 2 servings

The Ingredients
½ large sweet potato, cubed
1 teaspoon sesame (or other) oil
½ cup onion, finely chopped
1 medium apple, cored and chopped
1 teaspoon fresh parsley
¼ teaspoon curry powder
½ teaspoon paprika
3-4 cups spinach, rinsed and barely dried
2 large eggs1

The Method
Place the sweet potato cubes in a microwave-safe bowl along with 2 inches of water, and blanch in the microwave for 5 minutes, until tender-crisp.

Meanwhile, heat the oil and onion in a large skillet over medium heat, cooking for 5 minutes or until the onion is tender. Add in the apples, potatoes, parsley, curry powder and paprika and reduce the heat to medium-low. Cook for 20-25 minutes, allowing the mixture to soften and just begin to brown. Add in the spinach and cover to simmer and steam.

Heat a lightly greased smaller skillet over medium heat and, when hot, crack the eggs into it. Add 2 tablespoons of water, cover with a lid, and cook for 3-5 minutes, depending on how “soft” you like your yolks. Serve each person one egg and half of the apple and potato hash.

1If you’d like to use sausage instead of eggs (or in addition to – whatever your prerogative!), simply dice the sausage and add it to the hash a little before or right along with the spinach. 


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