2 medium size orange-fleshed sweet potatoes, peeled, cut into 1/2-inch cubes

3 tablespoons grapeseed or vegetable oil, added in two additions

kosher salt, as desired

freshly ground black pepper, as desired

1 yellow onion, roughly chopped

1 granny smith apple, peel left on, cut into 1/2-inch cubes – See kitchen note

1/2 teaspoon roughly chopped fresh rosemary

1/2 teaspoon roughly chopped fresh thyme

1/4 teaspoon sweet paprika or smoky depending on preference, plus more for garnish

1 tablespoon white or champagne vinegar

4 large eggs, room temperature

Method:

Over medium heat, bring a large pot of water to a boil. Add vinegar, cover, reduce to simmer and set to the side.

To prepare sweet potatoes:

1.     Preheat oven to 425ºF. Line a baking sheet with parchment paper and set to the side.

2.     In a medium size bowl, toss cubed sweet potatoes with 1 tablespoon oil, a pinch of salt and a small pinch of pepper. Transfer to prepared baking sheet and spread into an even layer.

3.     Place in preheated 425ºF oven and allow to roast, stirring halfway through, until cooked through and light golden in color, approximately 4 minutes.

To prepare remaining ingredients:

4.     In a large nonstick skillet over medium – high heat, add 1 tablespoon oil and allow to heat, approximately 2 minutes.

5.     Add onions and allow to cook, while occasionally stirring, until soft and starting to color, approximately 4 minutes.

6.     Add apples and continue to cook alongside the onions until soft and dull in color, approximately 4 minutes.

7.     Add rosemary, thyme, paprika and sweet potatoes, adding more oil if needed, and cook until just heated through, approximately 1 – 2 minutes.

8.     Remove from heat and set to the side.

To poach the eggs:

9.     In the prepared pot of simmering water, use a wooden spoon to swirl the water in one direction creating a spiraling whirlpool.

10.  Working with one egg at a day, transfer a whole egg, yolk intact, into the water allowing the water’s current to carry the egg around in a circle so that it doesn’t sink to the bottom.

11.  Allow the egg to cook until desired doneness, 2 minutes for runny, 5 minutes for well done. Keep an eye on the water temperature so that it doesn’t come to an aggressive boil.

12.  Once the egg has cooked, use a slotted spoon to carefully lift the egg from the water. Gently shake to remove excess moisture and transfer to a plate or bowl on the side. – See kitchen note.

13.  Repeat with the remaining eggs.

To serve:

14.  Quickly reheat hash, if needed, and divide among 4 plates. Garnish each with a poached egg finishing with a light dusting of paprika.

15.  Serve while hot!  

Kitchen Note: If you have soft sandwich bread, transfer cooked poached eggs to the bread to soak up any excess poaching liquid before serving.