Baked Eggs over Sweet Potato and Corned Beef Hash

Here’s what Elan and I made for breakfast Sunday.  Taking her cue from Denny’s and other classic “skillet” houses, Elan used a seasoned cast-iron skillet to sear a crusty brown edge on a mixture of roasted sweet potato, sauteed onion and green pepper. We stirred in cubed corn beef – from the deli – then scooped the hash warm into a lightly-greased ramekin.

We gently broke two eggs on top and slid the ramekin under a hot broiler just long enough for the whites to set, about 3 minutes.  You could actually hear them blister and spit under the heat.  A sprinkle of parsley, chives, sea salt and black pepper finished it off.  And then we did.  And then we baked another.

Next week we’ll make hash from barbecue leftovers: steak, red onion, Yukon golds and our favorite peppers- poblanos- for a smoky heat.   Heat, we’ve decided, is essential to our hash.

What are your must-have ingredients?  Also, does food always look better in individual bakers?

xo Sarah