The Inn At Tabbs Creek

Poached Eggs over Hash with Panache: Breakfast-Brunch

Servings: 4

Prep time:@45 min.

Ingredients:

• 

  2 # SWEET POTATOES, SKIN PEELED AND DISCARDED, THEN SHAVED INTO STRIPS WITH PEELER

• 

  1 LG YELLOW ONION, MEDIUM DICE

• 

  1 # CHORIZO SAUSAGE, CASING REMOVED AND DICECD FINE

• 

  8 POACHED EGGS

• 

  DASH PAPRIKA

• 

  CHOPPED BELL PEPPER AND CILANTRO, (optional garnishes)

• 

  SALT TO TASTE

• 

  1 1/2 TABLESPOONS UNSALTED BUTTER

• 

  1 1/2 TABLESPOONS AP FLOUR

• 

  1 1/2 CUPS WHOLE MILK

• 

  1/2 CUP HEAVY CREAM

• 

  2 OZ. CREAM CHEESE

• 

  I LARGE BUNCH FRESH SPINACH, (OR 1 PACKAGE (10 OZ) FROZEN CHOPPED SPINACH)

• 

  2 TABLESPOONS PARMESEAN CHEESE

• 

  DASH OF HOT SAUCE

• 

  SALT AND PEPPER TO TASTE

Step 1:

In a large skillet, saute Chorizo until cooked through. Remove from pan saving 1 T grease and chop into small pieces. Add onion to saved grease and saute until edges are golden.

Step 2:

On greased baking sheets, spread sweet potato strips in thin single layer. Bake for 20 minutes tossing once until slight browning occurs. Remove from baking sheets adding to chorizo mixture. Season with salt and keep warm.

Step 3:

For creamed spinach, cook fresh spinach or defrost frozen spinach and squeeze out excess moisture. In small skillet melt butter and add flour to form Roux.In separate sauce pan heat milk, cream, cream cheese, and parmesan until cheese is incorporated. Add to Roux and whisk until smooth. Add spinach and season with hot sauce and salt. Keep warm.

Step 4:

Poach eggs until desired hardness. Keep warm

Step 5:

For plating, spread spinach in a ring around middle of plate. Add sweet potato hash in center of ring. Top with poached eggs, and garnish with paprika, chopped bell pepper, and chopped cilantro, (if desired)