Amazonian Breakfast Hash from Scrambled on the Road
Ingredients
- 1/2 Cup of Cooked & Cubed Sweet Potato
- 1/2 Cup o Cooked & Cubed Yams
- 1/2 Cup of Cooked & Cubed Cassava (substitute with Yuca Root)
- 2 Onions, Sliced Thin
- Olive Oil
- 1/4 Cup of Chopped Long Beans
- 1 Bunch of Top of Green Onions, Chopped
- 1 Egg (or however many you want!)
- Butter
- Pepper
- Salt
- Chili Powder
- 5 Wiri Wiri Peppers (substitute with Habanero or Scotch Bonnet), sliced in half
Cooking instructions
- Add about 2 tablespoons of olive oil to a hot cast iron pan and get it hot then add onions. After about 3 minutes add a knob of butter and season with chili powder, salt. and pepper. Cook until nice and light brown. Add peppers once it's at that color and continue to cook. After about 2-3 minutes add beans and mix
- After onions have reach a medium brown color add Sweet Potatoes, Yams and Cassava and pat down equally in pan to cook. After about 2-3 minutes add two knobs of butter and toss the mixture to make sure that the starches get nice and browned
- In another pan add 1 tablespoon of olive oil and 1 tablespoon of butter. Let the butter melt over high heat and then crack egg on a flat surface and then put egg in pan. Season with salt and chili powder. Add another knob of butter to eggs after 20 seconds and lower heat.
- Add green onions to the hash. and mix. Evenly continue to pat down starches so that get nice and brown and crispy.
- As eggs start to finish, tilt pan and baste with butter/oil mixture (but don't overcook!)
- Once potatoes are cooked to your liking, plate them. Trim fried egg and add on top and drizzle flavored butter mixture on side of plate!