Goetta and Sweet Potato Hash

There are three things I know for certain:
1. I love any breakfast food you put in front of me: sweet or savory, I’m down.
2. My one year old will eat anything that’s dipped in maple syrup.
3. Goetta is the key to my husband’s heart.

These three things led to the epic meal you’re about to read about. Breakfast for dinner is probably one of life’s greatest pleasures, and we do it in our house sparingly to keep it special. This latest breakfast for dinner venture happened on a rainy Saturday night when the grill wasn’t an option, and I had some goetta waiting to be eaten in the fridge.

For those of you who don’t know, goetta is a mix of sausage, oats, and spices. It’s German, and super common in Cincinnati where we live. My husband is loyal to Glier’s Goetta, but there are other brands, and it can be made homemade as well. If you don’t have goetta available where you live, any kind of breakfast sausage can be substituted.

I began by dicing up a large sweet potato (keeping the skin) that I already had cooked in the oven. It should still be slightly firm when you dice it, though cooked all the way through. On the weekend, I usually bake a few sweet potatoes so they are ready when I need them for a quick dinner-side. If you don’t have the time to bake sweet potatoes, just throw two in the microwave for a much faster alternative. Just make sure they are still slightly firm, not mushy on the inside.
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I put the diced sweet potato in a large skillet over high heat with a half of a diced onion and a couple of tablespoons of butter. Be sure the skillet is oven safe, such as a cast iron because it will go in the oven to bake the eggs. Season the potatoes well with salt and pepper, and press firmly down into the skillet with your spatula. This will allow the potatoes to get crispy. Leave the skillet alone for 4-5 minutes or so. Don’t stir or mix the potatoes because it won’t allow them to get the color and crispiness you want. After 5 minutes, flip them over and press down with the spatula again. When the onions are tender and the sweet potatoes are brown and crispy, remove from the heat.

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While the sweet potatoes are cooking, in a small saucepan over high heat with about a tablespoon of oil, crumble in your goetta. Follow the same strategy as your sweet potatoes using your spatula to press the goetta down firmly. This will allow it to get crispy. Believe me, goetta tastes so much better crispy. After a few minutes, flip it over to allow the other side to get crispy.

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When the goetta is crisp on both sides, transfer it into the large skillet with the sweet potatoes. Then, form five “wells” in the skillet to crack your eggs into.

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Place the skillet in a 375 degree oven for 8-11 minutes until the whites of the eggs are done and the yolks are cooked to your liking. 8 minutes will leave the yolks runny and 11 minutes will have them almost cooked through. Remove the skillet from the oven and sprinkle with green onion and queso fresco.

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My husband finishes his off with a little hot sauce, while my son and I drizzle ours with a little maple syrup. However you like it, this is the perfect breakfast, brunch, or dinner dish to serve family style with a big spoon and a few plates.

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Goetta and Sweet Potato Hash

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:
2 large sweet potatoes, baked
1 lb goetta
1/2 yellow onion
2 tbsp butter
1 tbsp olive oil
5 eggs
Green onion, chopped
1/3 cup queso fresco
Salt and pepper to taste
Maple syrup (Optional)
Hot sauce (Optional)

1. Dice sweet potatoes and onion
2. Melt butter in large oven safe skillet over high heat. Add sweet potato and onion to skillet and season well with salt and pepper. Press the potatoes firmly down into skillet with a spatula. Do not stir or move potatoes (this will prevent them from getting crispy). Leave potatoes alone for 4-5 minutes. Once they are browned on the bottom, flip them over and repeat with the other side. When the onions are tender and the sweet potatoes are brown and crispy, remove from the heat.
3. While the sweet potatoes are cooking, in a small saucepan over high heat with about a tablespoon of oil, crumble in your goetta. Follow the same strategy as your sweet potatoes using your spatula to press the goetta down firmly. This will allow the goetta to get crispy. After a few minutes, flip it over to allow the other side to get crispy.
4. When the goetta is crisp on both sides, transfer it into the large skillet with the sweet potatoes. Form 5 “wells” in the skillet to crack an egg into. 5. Place the skillet into a 375 degree oven for 8-11 minutes until the whites of the eggs are done and the yolks are cooked to your liking.
5. Remove from the oven and garnish with green onion and queso fresco. Serve “family style,” and drizzle with maple syrup or top with a few dashes of your favorite hot sauce.

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