This recipe came from Fine Cooking magazine about a decade ago. You can whip up the mayonnaise any time and use it for all kinds of purposes. The recipe looks like it has a lot of ingredients, but adapt it to what’s in the pantry. Do you still have a few jalapenos hanging around? Perfect. No red pepper, leave it out. Cook the eggs anyway you like, although fried eggs would be traditional.
Ingredients:
For the chile mayonnaise: 1/2 cup mayonnaise 3 tablespoons adobo sauce 1 tablespoon fresh lime juice Salt and black pepper to taste For the hash: 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes 6 tablespoons olive oil; more as needed 1 small onion, diced 1/2 red bell pepper, diced 2 small fresh poblano or 4 Anaheim chiles, cored, seeded, and diced 2 tablespoons minced garlic 1 to 2 jalapeños, cored, seeded, and minced 2 teaspoons coarse salt; more to taste 2 tablespoons chopped fresh cilantro 2 teaspoons chopped fresh oregano 1 tablespoon fresh lime juice Freshly ground black pepper 6 eggs
Preparation:
Make the chile mayonnaise:
In a bowl, combine the mayonnaise, adobo sauce, and lime juice; add the salt and pepper. Whisk until smooth. Taste and adjust the seasonings; set aside.
Make the hash:
Cook the diced sweet potatoes in boiling salted water until firm-tender, about 3 minutes. Drain well and set aside. In a large nonstick skillet, heat 3 Tbs. of the oil over medium heat. Cook the onion, red pepper, and diced chiles, stirring frequently, until all are well softened and the onion is golden brown, about 20 minutes. Stir in the garlic and jalapeños, cook for 1 minute. Transfer to a plate. Increase the heat to medium and heat the remaining 3 Tbs. oil in the pan. When the oil is hot, add the sweet potatoes and cook, tossing frequently, until the edges begin to brown, about 10 minutes. Return the onion and pepper mixture to the pan, cooking until warmed through. Stir in the salt, cilantro, oregano, and lime juice; season with pepper to taste. Transfer to a warmed plate or bowl; cover and keep warm. Add more oil to the pan if needed. When the oil is hot, crack the eggs into the pan (in batches, if necessary) and fry them sunny side up or over easy; the yolks should still be runny. Divide the hash among six plates, top each portion with a fried egg, a dollop of the chile mayo, and a cilantro sprig. Serve at once.