Wednesday, December 2, 2009

Softly Poached Eggs on Crispy Sweet Potato Hash Browns, Asparagus with Horseradish Cream Sauce

Softly Poached Egg on Crispy Sweet Potato Hash Browns, Asparagus with Horseradish Cream Sauce
4 servings

As Shared from the Kitchen of Once Upon a Plate

2 medium-size sweet potatoes, peeled and grated
6 large eggs
sea salt and cracked black pepper
vegetable oil, for shallow-frying
1 tablespoon white wine vinegar
8 to 12 spears asparagus, trimmed and blanched

Creamy Horseradish Sauce

1 tablespoon very finely grated horseradish
1/2 cup sour cream
2 teaspoons lemon juice
sea salt and cracked black pepper

First, make the Creamy Horseradish Sauce:
In a small bowl, stir the horseradish, sour cream, lemon juice, salt and pepper in a until well combined. Set aside.

For the Sweet Potato Hash Browns:
In a medium bowl mix the shredded sweet potato, 2 eggs, salt and pepper until combined evenly.

Heat 1/4-inch oil in a large non-stick frying pan over medium heat. Divide sweet potato mixture into fourths and place the portions into the hot oil, cook until golden and crispy (for about 3 minutes) on each side. Drain on absorbent paper and keep warm. If your pan is not large enough to cook all hash brown portions at once, cook in batches, and keep warm until all are cooked.

To poach the eggs:
Heat a few inches of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a small shallow bowl or saucer~ gently and carefully slip the egg into the water. Poach the eggs for 3−4 minutes, remove with a slotted spoon and drain well. Alternately, you may use an egg poaching pan, or electric egg poacher to cook the eggs.

To assemble:

Top the hash browns with the asparagus and eggs and spoon over the creamy horseradish sauce, serve right away.


Recipe adapted from Donna Hay

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