Sweet Potato and Maitake Hash

Prep: 10 Mins
Cook: 15 Mins
Serves: 2-4

Chef Trent Blodgett

Ingredients

Steps

Ingredients

Prep time: 10 Mins
Cook time: 15 Mins
Total time: 25 Mins
Serves: 2-4

1 Sweet Potato, peeled and diced into ½” cubes
12 oz Maitake mushroom, broken or chopped into chunks
1 large Red Onion, diced into ½” pieces
Juice of 1 Lemon
Olive oil
1 Tbsp of [California Love] All Purpose Chile Blend
Parmesan to garnish
Sous vide or Poached egg
Pepitas (toasted pumpkin seeds) for garnish
Salt to taste

California Love All Purpose Chile Blend

$10

Add to Cart

Steps

Step 1 -

In large saute pan, heat olive oil to medium-high, add sweet potato. Cook for approximately 5 minutes, stirring occasionally until the edges begin to brown.

Step 2 -

Add onions and stir occasionally until beginning to caramelize.

Step 3 -

Add mushrooms and increase heat to high, stirring frequently to prevent burning but being gentle to not smash the sweet potatoes.

Step 4 -

Add California love, salt and a squeeze of lemon.

Step 5 -

Serve with a poached or sous vide egg on top, sprinkle with pepitas and parmesan cheese.

Things to remember

Maitakes will begin to shrink and break down when cooked, so keep them in larger pieces to maintain their integrity
Watch your heat, everyone’s stovetop is different; you want your veggies to caramelize and not burn; don’t step away from this one!
You can poach your egg in advance and rewarm in hot water for 30– 60 seconds, or just poach the egg while you are sauteeing the hash
Sous vide is an option for the egg if this is equipment you already own, but not necessary