### Crispy Sweet Potato Hash with Eggs and Sriracha Butter
This scrumptious recipe, taken from *Ottolenghi Test Kitchen: Shelf Love* by Noor Murad and Yotam Ottolenghi, merges the sweetness of roasted sweet potatoes with savory components, resulting in a dish that is both cozy and lively. Ideal for brunch or a filling breakfast, this dish highlights crispy potato skins, smooth mashed sweet potatoes, and perfectly cooked eggs, all topped with zesty sriracha butter.
#### Ingredients:
– Sweet potatoes
– Olive oil
– Cheddar cheese
– Garlic
– Ground cumin
– Eggs
– Butter
– Sriracha sauce
– Onion
– Lemon juice
– Fresh coriander
– Salt and pepper
#### Instructions:
1. **Roasting the Sweet Potatoes**:
Preheat your oven to 200°C (400°F fan). Prick the sweet potatoes all over with a fork (about 8–10 times) and arrange them on a medium, parchment-lined baking tray. Bake for 45–50 minutes, or until tender and cooked through. Once finished, let them cool and lower the oven temperature to 180°C fan (375°F).
2. **Pickling the Onions**:
In a small bowl, combine finely chopped onion, 1 tablespoon of lemon juice, and a pinch of salt. Let this mixture sit to pickle while you prepare the remaining ingredients.
3. **Preparing the Sweet Potatoes**:
After the sweet potatoes have cooled sufficiently, peel off the skins and break them into approximately 4 cm pieces. Transfer the potato flesh into a large bowl and set aside. Return the skins to the baking tray, drizzle with 1 tablespoon of oil, 1/4 teaspoon of salt, and a good amount of pepper. Bake for another 8 minutes, or until they are nicely browned and beginning to crisp. Allow to cool and crisp up further.
4. **Making the Mashed Potato Mixture**:
Mash the sweet potato flesh with a fork until it’s smooth. Stir in the cheddar cheese, minced garlic, ground cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt, and a generous grind of pepper. Combine thoroughly.
5. **Cooking the Eggs**:
In a large skillet with a lid, heat the remaining tablespoon of oil over medium-high heat, making sure to coat the base. Spoon the mashed potato mixture into the skillet, spreading it out evenly. Cook for about 7 minutes, allowing the bottom to become golden. Lower the heat to medium and create eight wells in the potato mixture, breaking an egg into each well. Lightly sprinkle with salt and pepper, cover with the lid, and cook for 4–5 minutes, turning the pan as necessary, until the egg whites are set but the yolks are still runny.
6. **Making the Sriracha Butter**:
In a small saucepan over medium heat, melt together butter and sriracha. Cook until the butter has liquefied, whisking constantly to emulsify. Remove from heat before it begins to bubble to avoid separation.
7. **Serving**:
Once the eggs are done, drizzle the sriracha butter over the eggs. Garnish with a generous handful of crispy potato skins, half of the pickled onions, and all the fresh coriander leaves. Serve right away, alongside the extra potato skins and pickled onions for additional crunch and flavor.
This recipe is not just visually appealing but also a delightful way to enjoy sweet potatoes in a fresh and exciting presentation. The medley of textures and flavors makes it an exceptional dish that will undoubtedly impress anyone around your table. Enjoy!