Tag Archives: Poached Egg

Sweet Potato Hash with Apple and Sage Sausage, Roasted Asparagus, and a Poached Egg

29 Mar


My parents came into town a few weekends ago to celebrate my birthday (hello last year of mid-twenties). How did we celebrate? By going to Detroit’s Eastern Market, of course. I like to think of it as the Brooklyn of Detroit (however don’t take my word on it, I am in no way a connoisseur of Detroit-ings, I’m just a fan).

While there I got special birthday $1 bundles of veggies (we got there pretty late in the day) such as asparagus, PURPLE cauliflower (which I’ll go into for another post), tomatoes, brussels sprouts, squash, and (non veggie) blueberries. I also got a nice package of Pork, Sage, and Apple sausages from Corridor Sausage Co. Holy Christ. Delicious. We all left Eastern Market that day full of sausage samples from various vendors, and the knowledge of what time to get there for the discounted merchandise. It was a birthday event not to be forgotten.

While I’ve been utilizing my veggies for most of the week, I had to make a decision: use the sausage, or pop into the freezer. I came across this recipe and was inspired:

{ Food52 – Merguez and Sweet Potato Hash }

I saved one sausage to utilize for this dish, and put the rest in the freezer. While I’m a big lover of the cured and spiced meats, I’ve realized that with good product, you don’t need to over power the dish with too much of a good thing (and the same goes for cheese). So I paired one sausage with one LARGE sweet potato and created a meal fit for a grad student and amateur home chef (i.e. John and I).

First thing’s first, let’s use this delicious $1 Asparagus and pop it in the oven while we prepare the hash in question

  • Preheat oven to 400F. Place asparagus on tinfoil-lined baking sheet, drizzle with olive oil and a sprinkle of salt.
  • Roast for 15 minutes (check them around 10 minutes, I like mine a little al dente). Take out and set aside.


While your apartment (or house, for those of you who are “real” adults) fills with the sweet smells of slowly caramelizing asparagus, let’s brown up that sausage.


Which will yield us this



Yes, it doesn’t look like much, but trust me, it’s just the right amount. Now, potato time



Give these Amber beauties a chop, and sauté them with some onions in the delicious sausage drippings.PotatoOnion



Let’s get a little crazy, let’s add spices! I choose a hodgepodge of cumin, fennel, and corriander.



Oh yeah, my coffee is going to taste savory this weekend! I didn’t add much though, I’d say 1.5 teaspoons of spice in total



Now here’s the tricky part (for those of you who are impatient like me). You want to get a nice browning on the potatoes, so you give it a stir, and let it sit, then give it another stir, and let it sit. All I want to to is keep stirring! You also have to be careful not to break up your now-soft potatoes while doing said stirring. But with the right touch, you’ll be in sweet potato-browning country. Once you’ve achieved this, stir back in the sausage until it’s all warmed through



Do a quick Poached Egg, arrange the asparagus on the bottom, pile on the hash, and top with that ooey-gooey egg.



And now for some porn:



Sweet Potato and Sausage Hash

  • 1tsp oil
  • 1 Tasty Sausage, casing removed
  • 1 Large Sweet Potato, diced
  • 1 Medium/Large Sweet Onion, diced
  • 1/2 tsp Cumin, ground
  • 1/2 tsp Coriander, ground
  • 1/2 tsp Fennel, ground

Heat cast iron skillet over medium hight heat. Add 1 tbs oil and brown your sausage (about 5 minutes)

Remove sausage with slotted spoon. Add sweet potato, onions, and spices to pan

Cook, stirring in frequently, until potato is soft and browned on the edges (about 15 minutes)

Add sausage back to pan, cook until heated through


Soubise: Rice Cooked in Onion Juice

14 Jan

Onions have a bad rep, am I right? Yes they sting your eyes (unless you’re cunning like me and wear contacts), they’re quite…um…fragrant, and they can overpower most other ingredients. However, they’re sweet, give the right amount of tang to a dish, and have so many different qualities based on how long they’re cooked and the way in which they are prepared. They are a versatile root, complete with different varieties: green, sweet, yellow, spanish, others. Some people put salt on a culinary pedestal–and with good reason–for its ability to wake up the palate, and add that special extra “something” to take a dish from good to punch-yourself-in-the-face-great. I feel the same way about onions. The addition of thinly sliced raw onions to a sandwich adds a new complexity of flavors. Slow cooked or caramelized onions with any meat brings out a sweet and sultry duet of flavors. Oddly enough, I’m not a huge fan of fried onion rings. I mean, I’ll eat them of course, but they’re not my favorite.


Why all the talk of onions? Well they’re the highlight in today’s dish: Soubise. Soubise is a French casserole-like dish where the juice from cooked onions becomes the liquid to cook the rice. Did your head just explode? Explode with thoughts of being knee-deep in flavor country? Because mine did.

I’ve actually made this dish before, with the help of Stephanie Izzard’s Girl In The Kitchen. I found a similar recipe (read: it explains the dish, but is not the same) here, if you want to create your own. I have to stress again, buy this cookbook. If you make one dish out of it, you’ve already gotten your money’s worth.

Now there is a very simple method to this dish: cut onions, cut tomatoes, par-boil rice, strain rice, add all to dutch oven or lidded pot, add some butter/salt/pepper, bake, stir every so often, enjoy the hell out of.

Now Stephanie Izzard’s version utilizes tomatoes in the cooking process which gives it the perfect amount of acidity. I love tomatoes about as much as I love onions (I won’t go into a whole big tangent about it though, you’re welcome), so for these two flavors to marry in slow cooking is just…the tops.


But I wanted more in my meal. What to do. Poach an egg and serve it on top of garlic-sauteed spinach you say? I accept your ridiculous challenge.

It’s almost comical how much spinach cooks down. John picked up one of those big square plastic containers full of spinach, and the entire thing cooked down to about…maybe 3/4 Cup worth of mass. But hey, that’s a stacked 3/4 Cup full of iron.


SpinachPan(I liked both Spinach-shots, so I used them both. Which one is better? We may never know)

SoubiseNowEnteringFlavorCountry‘Twas the Dinner of Champions. Or at least of tasty delights (since technically we didn’t triumph over anything…not even adversary). Let’s take a closer look:


It’s topped with Cashews, did I mention that? Because that extra little crunch is just the tops (I haven’t used that term in a while, hence the using it twice in this post). My only complaint: there were no leftovers. I may double the recipe next time…but probably not since my dutch oven isn’t big enough (will “Dutch Oven” ever not be funny?)


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