Yam, Mushroom and Spinach Hash with Poached Eggs
The sweetness of yams makes a delicious base for a savory hash. If making this again, I'd add something a bit more savory to the hash for contrast - perhaps some feta cheese or a crumbled bacon slice for non-vegetarians.
Note that an egg poaching pan or egg poacher is indispensable for making this dish. We have a simple, 4-egg stovetop egg poacher similar to this one:
I'll admit, though, that I'm incredibly tempted by these adorable electric poachers that will also make hard or soft boiled eggs:
Makes 2 servings
1 cup diced yam
4 oz sliced mushrooms
1/4 cup chopped red onion
Generous handful or two of spinach
Olive oil, salt and pepper
- Heat a small drizzle of olive oil over medium heat in a nonstick pan. Add onion and mushrooms then sautee until softened, about 5 minutes. Add diced yam and stir to combine. Add 1/4 cup water, cover and allow to steam for about 5 minutes, stirring once partway through.
- Uncover pan and stir until moisture is evaporated and yams start to brown. This should take a few minutes. Add spinach and stir until wilted.
- While spinach is cooking, poach eggs for about 4 minutes or to desired doneness.
- Serve hash on a plate, topped with eggs.