From Our Kitchen to Yours

Recipes to Try: Basted Eggs Over Sweet Potato Hash Brown

A Recipe from Wolf Cove Inn

At a charming lakefront bed and breakfast in Poland, Maine, what began as a simple cookbook recipe in 2014 has evolved into a breakfast staple beloved by guests and staff alike—even going on to rank in a national competition in 2017! Like many dishes served at Wolf Cove Inn, this Southwest egg and sweet potato recipe incorporates local and seasonal ingredients whenever possible.

Ingredients

Basted Eggs

• 24 large eggs
• Butter
• Water
• 3-4 oz baby spinach
• 3-4 oz arugula

Salsa

• 1/2 red pepper, diced
• 1/2 cup corn, fresh or frozen
• 2 plum tomatoes, chopped
• 1/2 cup black beans
• 1/4 cup red onion, diced
• 1/4 cup cilantro, minced
• 1 jalapeno pepper, minced
• Juice of 1 lime
• Salt and pepper to taste

Dressing

• 3 tbs cider vinegar
• 4 tsp olive oil
• 2-3 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 cup fresh cilantro, minced
• 1 tsp salt

Sweet Potato Hash Brown

• 2 large, sweet potatoes
• 1 medium sweet onion
• 3 eggs
• 3/4 cup rice flour
• 1.5 tsp baking powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp yellow curry powder
• 2 cups vegetable oil (for frying)

Instructions

Salsa

Sear red pepper and corn over high heat until beginning to char. Remove from heat and mix with remaining salsa ingredients. Season to taste. 

Southwest Dressing

Puree all ingredients until very smooth. Season to taste.

Sweet Potato Hash Brown

• Preheat oven to 200°F.
• In a food processor, shred sweet potatoes and onion, then transfer to bowl.
• Thoroughly mix in eggs, flour, baking powder, salt, pepper, and curry powder.
• Heat oil over medium heat.
• Form mixture into 3-inch patties. 
• Fry patties until golden, 3-4 minutes. Gently flip and fry for another 2-3 minutes. 
• Transfer patties to warming oven if desired.

Basted Eggs

• Heat ½ tsp butter in omelet pan over medium heat.
• Break two eggs into a small bowl and gently pour into pan.
• Let egg whites solidify around edges.
• Add 1-2 tsp of water to the pan. Immediately cover with clear lid.
• For runny yolks, cook until yolk just hazes over and egg whites are cooked, 2-3 minutes.
• Cook yolks 30 seconds longer for medium, 90 seconds for fully cooked.
• To plate, dress greens lightly and top with one hash brown. Place basted eggs over the hash brown and top with salsa.