Southern Breakfast Hash

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 Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States.

 

Sweet Potato Hash with Fried Eggs by Millie Peartree

  • Heat oil in a heavy-bottom skillet over medium-high heat. Stir in onion, peppers, and celery, and season with salt and pepper. Saute until tender, about 6 minutes.
  • Cut three raw unpeeled sweet potatoes into bite-size pieces. Cover and cook, stirring occasionally, until potatoes are almost tender, 15 to 20 minutes.
  • Increase heat to high and stir in garlic. Cook, stirring occasionally, until potatoes are nicely browned, 2 to 5 minutes. Remove from heat, adjust seasons if necessary, and garnish with scallions and parsley.

Serve this hash for breakfast topped with a Free Range Chicken Egg so the yolk can deliciously coat and flavor the vegetables. For an extra burst of color, add some diced yellow pepper while handicapping these SEC teams.

  1. University of Alabama
  2. University of Arkansas
  3. Auburn University
  4. University of Florida
  5. University of Georgia
  6. University of Kentucky
  7. Louisiana State University
  8. University of Mississippi
  9. Mississippi State University
  10. University of Missouri
  11. University of South Carolina
  12. University of Tennessee
  13. Texas A&M University
  14. Vanderbilt University

 

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