### Crispy Sweet Potato Hash with Eggs and Sriracha Butter
This scrumptious recipe, drawing inspiration from the Ottolenghi Test Kitchen’s “Shelf Love,” melds the inherent sweetness of baked sweet potatoes with the creaminess of eggs and a zesty sriracha butter sauce. Ideal for breakfast or brunch, this dish is both satisfying and full of taste.
#### Ingredients
– 2 large sweet potatoes
– 3 tablespoons olive oil
– 1 teaspoon salt, divided
– Freshly ground black pepper
– 100g cheddar cheese, grated
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 4 large eggs
– 30g butter
– 2 tablespoons sriracha sauce
– 1 small onion, finely sliced
– 2 tablespoons lemon juice
– Fresh coriander leaves, for garnish
#### Instructions
1. **Bake the Sweet Potatoes**: Preheat your oven to 200°C (400°F fan). Puncture the sweet potatoes all over with a fork (approximately 8–10 times) and arrange them on a medium, parchment-lined baking sheet. Bake for 45–50 minutes, or until they are tender and cooked through. Once finished, let them cool and decrease the oven temperature to 180°C (375°F).
2. **Pickle the Onions**: In a small bowl, combine the sliced onion, 1 tablespoon of lemon juice, and a pinch of salt. Allow it to pickle while you prepare the other components of the dish.
3. **Prepare the Sweet Potatoes**: Once the sweet potatoes have cooled enough to handle, peel off the skins and break them into approximately 4 cm pieces. Transfer the potato flesh to a large bowl and set it aside. Return the skins to the baking tray, drizzling them with 1 tablespoon of oil, 1/4 teaspoon of salt, and a generous amount of pepper. Bake for 8 minutes, or until they are nicely browned and beginning to crisp. Set aside to cool and become crispier.
4. **Mash the Potato Flesh**: Use a fork to mash the potato flesh until smooth. Incorporate the grated cheddar, minced garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt, and plenty of pepper. Stir until everything is well blended.
5. **Cook the Potato Mixture**: Heat the remaining tablespoon of oil in a large frying pan with a lid over medium-high heat. Spoon the mashed potato mixture into the pan, spreading it out evenly. Cook for about 7 minutes, allowing the bottom to start browning. Lower the heat to medium and create eight wells in the potato mixture using a spoon. Crack an egg into each well. Lightly season with salt and pepper, cover with the lid, and cook for 4–5 minutes, occasionally rotating the pan, until the egg whites are set and the yolks remain runny.
6. **Make the Sriracha Butter**: While the eggs are cooking, combine the butter and sriracha in a small saucepan over medium heat. Cook until the butter melts, whisking continuously to emulsify. Remove from heat before it bubbles to avoid splitting.
7. **Serve**: Once the eggs are cooked, drizzle the sriracha butter over them. Top with a generous amount of crispy potato skins, half of the pickled onion, and all the coriander leaves. Serve right away, with the leftover potato skins and pickled onion on the side.
This recipe not only highlights the adaptability of sweet potatoes but also presents a fulfilling dish that is bound to impress. Savor the medley of textures and flavors, from the creamy eggs to the crispy skins, all elevated by the zest of sriracha butter.