Heat medium fry pan over high heat until very hot. Add diced red pepper and corn. Sear without stirring until beginning to char. Stir once and let char a bit more. Remove from heat and add to a bowl. Add remaining salsa ingredients to the bowl. Stir until well mixed. Adjust seasoning to taste. Set aside. Can be prepared a day ahead. Southwest Dressing: Place all ingredients for dressing in a blender. Puree until very smooth. Adjust seasoning to taste. Pour 1/2 of dressing into a squeeze bottle. Set aside. Freeze or refrigerate other 1/2 of dressing for future use. Can be prepared a day ahead.
Sweet Potato Hash Brown:
Preheat warming oven to 200 degrees. Note 1: Regular flour can be used for the recipe, but we use rice flour so that gluten free guests may enjoy the dish. Note 2: Unused, cooked patties can be cooled and frozen for future use. Thaw and reheat in oven on a grate over a cookie sheet. Note 3: We also serve this as an optional side starch that same day for guests choosing the sweet breakfast option. In a food processor with a medium shredding disc, process sweet potatoes and onion. Transfer to a large mixing bowl. Add eggs, flour, baking powder, salt, pepper and curry powder to potato and onion mixture. Mix thoroughly by hand. Heat oil over medium heat in a large (preferably cast iron) fry pan until hot. Work in batches. Take ~1/3 cup of mixture and form into a patty, about 3 inches in diameter and gently place in hot oil. We use a 3 inch cookie disk to help keep the shape. Gently add 3 or 4 more to pan. Fry 3 to 4 minutes until golden, using care to not burn. Gently flip and fry another 2-3 minutes. Remove to a grate on a cookie sheet and place in warming oven. Prepare remaining hash brown patties and place in warming oven. The following assembly instructions are for a single serving. We don't have fixed seating times, so we prepare this on demand when guests arrive for breakfast.
Note: Many guests ask "what is a basted egg?" I tell them it's the best of both worlds - a fried egg on the bottom and a poached egg on top. Any egg prep method (fried, poached, scrambled) can be used for this, but we prefer the basted method. Often times, it's a conversation starter with the guests. Heat 1/2 teaspoon butter in an omelet pan over medium heat until melted and slightly bubbly. Break two eggs into a ramekin or similar small bowl, then gently pour into heated omelet pan. Wait until the spreading egg whites start to solidify around the edges and base, then add one teaspoon of water to the pan. Immediately cover with a clear lid. The water creates a steam that poaches the top of the egg while the bottom fries. For runny yolks, cook until the yolk just hazes over and all the egg whites around the yolk are cooked, about 2-3 minutes total. Cook covered 30 seconds longer for medium and 90 seconds or so longer for hard yolks. Final assembly: Grab a small handful of arugula and small handful of baby spinach and place together in a mixing bowl. Add 1-2 teaspoons of dressing and mix thoroughly. Greens should be moist, but not dripping with the dressing. Plate the greens. Top the greens with one hash brown. Add the basted eggs over the hash brown. Top the eggs with one to two tablespoons of salsa. Serve hot. Five minutes later, go visit the guests and hear the "Ooohs" and "Aaahs".
About this recipe:
Basted Eggs Over Sweet Potato Hash Brown And Southwest Greens Topped With Homemade Black Bean, Roasted Corn And Pepper Salsa