Can I prepare the hash ahead of time?
You can chop the kumara and onion ahead of time. Cooked hash can be stored and reheated, but the texture will be best when freshly made.
BREAKFAST
New Zealand Breakfast Hash with Kumara and Poached Eggs
Start your day with a hearty New Zealand-inspired breakfast hash featuring sweet kumara, savory bacon, and perfectly poached eggs. This dish offers a delightful balance of flavors and textures, making it a satisfying meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced kumara and cook for 10-12 minutes, stirring occasionally, until tender and lightly browned.
02
Push the kumara to one side of the skillet. Add the diced bacon to the other side and cook for 5-7 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
03
Add the chopped red onion to the skillet and cook for 3-4 minutes, until softened. Stir in the frozen peas, cooked kumara, salt, and pepper. Cook for another 2 minutes, stirring to combine.
04
While the hash is cooking, prepare the poached eggs. Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water (optional, but helps the eggs hold their shape).
05
Carefully crack each egg into a small bowl or ramekin. Gently slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
06
Remove the poached eggs with a slotted spoon and drain any excess water. Divide the kumara hash among four plates.
07
Top each serving of hash with crispy bacon and a poached egg. Garnish with fresh chopped parsley and serve immediately.
About This Recipe
Start your day with a hearty New Zealand-inspired breakfast hash featuring sweet kumara, savory bacon, and perfectly poached eggs. This dish offers a delightful balance of flavors and textures, making it a satisfying meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of smoked paprika or chili flakes to the hash while cooking the kumara. Ensure the water for poaching eggs is simmering gently, not boiling vigorously, to prevent the eggs from breaking apart.
Easy Substitutions
Regular sweet potatoes can be used instead of kumara. For a vegetarian option, omit the bacon and add sautéed mushrooms or bell peppers to the hash. Spinach or kale can be added with the peas for extra greens.
Storage & Reheating
Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat. Poached eggs are best enjoyed fresh.
Serving Suggestions
Serve with a side of toasted sourdough bread, a dollop of natural Greek yogurt, or a sprinkle of your favorite hot sauce for an extra kick. A fresh fruit salad would also complement this hearty breakfast.
Common Mistakes
Overcrowding the pan when cooking the kumara can lead to steaming instead of browning; cook in batches if necessary. Overcooking the bacon will make it too hard; remove it as soon as it's crispy. Boiling the water too vigorously for poaching eggs can cause them to break apart; maintain a gentle simmer. Not draining poached eggs properly can make the hash watery.
Frequently Asked Questions
What kind of bacon works best?
Streaky bacon (American-style bacon) works well for its crispiness and rendered fat, which adds flavor to the hash.
How do I know if my poached egg is done?
For a runny yolk, the whites should be set and opaque, typically around 3-4 minutes. For a firmer yolk, cook for 5-6 minutes.
MORE TO KNOW
Kumara, the Māori name for sweet potato, is a staple in New Zealand cuisine. Its natural sweetness pairs beautifully with savory ingredients like bacon and onion, creating a balanced and flavorful hash. When dicing the kumara, aim for uniform pieces to ensure even cooking. A good non-stick skillet is key for achieving a crispy exterior on the kumara without excessive oil. For perfect poached eggs, ensure your eggs are fresh; older eggs tend to spread more in the water. A swirl in the simmering water before adding the egg can also help it form a neat shape.
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