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Sweet Potato Hash with Mango Red Pepper Pico De Gallo

Recipe for Sweet Potato Hash with Mango Red Pepper Pico De Gallo (serves 4)

Yam/Potato Hash

2 medium-sized yams, peeled
2 medium-sized red potatoes, peeled
1 red onion, peeled and julienned
2 eggs whole

Method for Hash

Shred peeled yams and potatoes in food processor or grate into a mixing bowl. Add the 2 whole eggs and red onion. Mix together and season with salt and pepper. Strain excess liquid. Place on a parchment-papered sheet pan sprayed with canola oil. Bake at 350 degrees until crispy (approximately 10 minutes).

Poached Eggs

Bring a medium-sized pot of water to a boil and 1 cup of white vinegar (you should be able to taste the vinegar in the water). Stir water with a slotted spoon to create whirlpool and crack eggs into pot. Pull eggs out when they are done to your preference: soft, medium, hard. Drain with slotted spoon.

Sweet Potato Hash with Mango Red Pepper Pico De Gallo

Mango Red Pepper Salsa

1 mango, peeled and diced

1 red pepper, peeled and diced
1 yellow pepper, peeled and diced
1 red onion, peeled and diced
1 small pineapple, peeled and diced

Combine all ingredients

Dressing

1 lime, zested and juiced
2 Tbsp white sugar
¼ cup olive oil
Salt and pepper to taste

Whisk all ingredients together

Cumin Sour Cream

½ cup sour cream
1 ½ Tbsp of ground cumin
Zest of ½ lime
1 Tbsp lime juice

To Assemble

Place yam and potato hash on plate. Gently toss some arugula in the dressing and place on top of hash. Top with poached eggs. Add salsa to garnish. Top with a dollop of cumin sour cream.

Brambles Bistro

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