Book Reviews

Chile-Sweet Potato Hash with Fried Eggs

Chile-Sweet Potato Hash with Fried Eggs | Recipe on ©

Are you noticing a trend on FFC? This is the second cookbook and sweet potato recipe (adore sweet potatoes!) here in one week. Today I am thrilled to be a part of Aida Mollenkamp’s Keys to the Kitchen Virtual Dinner Party!

I love virtual parties, it means I can hang out with all of my bestie blog pals in my PJ’s and talk about food. Perhaps you have seen around the web, people have been posting GREAT recipes from Aida’s cookbook.

Today I am sharing my take on Aida’s Sweet Potato Hash.

Chile-Sweet Potato Hash with Fried Eggs | Recipe on ©

Keys to the Kitchen will become eveyrone’s new kitchen bible. Really.

It’s a bright new take on a cooking reference book. Bright like these sunflowers…

Pretty Sunflowers on ©

Remember how everyone had The Joy of Cooking? Remember how you probably have it tucked away somewhere?

It is a great reference, but there were no gorgeous color photos. The recipes in it are classic but a tad dated for a modern gal like me.

What is your favorite Egg recipe? Check out one of ours on ©

In Aida’s book she will give you all the essential keys to the kitchen.

It’s liberating and intriguing to have these keys ~ kind of like when your mom and dad give you the keys to the car for the very first time. Freedom rules. Ahhhhhhh.

Sweet Potato Hash is superbly healthy comfort food. For folks on grain free, Paleo diets it is great for you too. Also for the gluten free folks. One size fits all with this recipe. Except the vegans. If you are vegan skip the eggs and use some tofu or tempeh instead. That would be delicious!

Chile-Sweet Potato Hash with Fried Eggs | Recipe on ©

I was up against a lot photographing this recipe. The amazingly talented Alex Farnum shot the cookbook.

Every page is tempting and awe inspiring. The way he works with light is so intriguing and unique. Alex is such a great talent and certainly someone I will now be pinning and watching carefully. (not stalking, watching)

Chile-Sweet Potato Hash with Fried Eggs | Recipe on ©

Aida will walk you through ingredient basics.

Important sections such as How to Freeze, Kitchen Tool Kits, prepping all kinds of meats and seafood will make you much more comfortable in your own kitchen.

Chile-Sweet Potato Hash with Fried Eggs | Recipe on ©

Her no-nonsense & fun loving personality shines through in her writing.

Chile-Sweet Potato Hash with Fried Eggs | Recipe on ©

You will not be intimidated to try things you have never tried before. You will also be excited to make your own changes and adaptations, because you now have the tools to do so!

For this Sweet Potato Hash ~ Aida gave me the keys and I drove away with a few small tweaks. You have gotta try this asap. A perfect meal for any time of the day.

Chile-Sweet Potato Hash with Fried Eggs | Recipe on ©

I suggest you tuck some in your lunchbox too, that way you can have the comforts and health of a whole meal at your fingertips for school, work or for travel (yes, I pack this kind of thing when I travel.)

You might want to grab your favorite cowboy mug when you munch this hash. It might even make you want to saddle up a horse. It’s that kinda tasty grub.

Chile-Sweet Potato Hash with Fried Eggs | Recipe on ©

If you would like a glimpse of foodie diva Aida check out her fabulous book trailer.You will get an inside look at what this book is all about.

In the book, cooking and prep techniques are laid out clearly with photos and helpful illustrations. With 300 original recipes, 40 fundamental techniques, and loads of tips and tricks, Keys to the Kitchen is your guide to becoming a better cook!

One can never know too much when it comes to being kitchen savvy.

Chile-Sweet Potato Hash with Fried Eggs | Recipe on ©

You can stay in touch with Aida on her blog, Facebook and Twitter.

You can find her book at AmazonAnthropologieBarnes & Noble & Chronicle Books. Enjoy!

Keys to the Kitchen Cookbook Giveaway on

a Rafflecopter giveaway

This recipe is adapted from Keys to the Kitchen from page 146 Chipotle-Sweet Potato Hash with Poached Eggs and Avocado.


Virtual Dinner Party Guests

Bev Cooks – Dixie Caviar – Edible Joy – Edible Living – – Girl Hunter – Heather Christo Cooks – Hip Foodie Mom – Hola Jalapeño –  Ladles and Jellyspoons – Love & Lemons –  Shutterbean – Sprouted Kitchen – Stir & Scribble – Tartlet Sweets – The Culinary Life – Three Many Cooks – Turntable Kitchen – Two Peas and Their Pod – Vanilla Garlic – Weelicious – What’s Gaby Cooking – With Style & Grace

Sweet Potato Hash Links

~ Marla Meridith

Join the Conversation

78 thoughts on “Chile-Sweet Potato Hash with Fried Eggs

  1. A fabulous brunch dish! That is one tasty combination. Fried eggs are so delicious, especially when paired with such a great hash.



  2. Currently my favorite kitchen tool is my kitchenaid stand mixer. I use it for everything from baking to shredding chicken!

  3. Now that looks like a cowboys breakfast – washed down with a cup of tea? He’s a british cowboy! Love your addition to the virtual dinner party – do you think it would be as good with poached eggs? Or even better could you cook the eggs in the pan like eggs in pergutory?

  4. This looks great. I think the most helpful tools in my kitchen are my rubber spatulas and my stand mixer. Indisposable!

  5. I love this one Spatula from Target. It is really thin metal that is very bendy that also has a nonstick rubbery outside, and it is perfect for eggs, pancakes,etc.

  6. I love my kitchen shears. I love garlic and toasted onion powder. I think I might love this recipe. My husband probably will, too, especially if I do runny eggs.

  7. My favorite ingredient(s) are spices!! They really make flavors come alive and add such a delicious element to food!

  8. Shoot – one favorite tool? That’s hard. I do love the microplane, garlic mincer, and sharp knives. Favorite ingredient? Garlic! A good tip – get your pan hot first before adding oil—the oil will shimmer and the food such as fish will not stick.

  9. My kitchen tip is to take a whiff of yummy spices (cinnamon, cardamom, nutmeg, etc) when you need a little pick-me-up.

  10. My favorite ingredient at the moment is beets! I’ve gone a little beet crazy and my boyfriend will not eat them any more (haha more for me!). 🙂

  11. LOVE this recipe, Marla! This looks amazing. I am all about eggs and I can’t wait to try this one. May just make it tomorrow. Great giveaway, as well! I’m so excited to check out this new cookbook!
    Have a great weekend.

  12. I LOVE lemons – they add that extra something special to so many different meals and cuisine styles – from pasta to pies……dressings to desserts!

  13. My best kitchen tip is – place fresh rosemary in any ant prone areas of your kitchen (especially your pantry). It works wonders at keeping the pesky ants away!

  14. I love vanilla because it always reminds me of my childhood….afternoons spent in the kitchen with my granny cooking up a storm! I love making vanilla rice pudding and I always place a vanilla bean in my jar of caster sugar, so that I always have vanilla infused sugar at the ready.

  15. My favourite kitchen tool – would have to be my corkscrew – nothing like opening a nice bottle of merlot to get the creative cooking juices flowing!

  16. As of current, I’m obsessed with my ninja chopper… I know it’s silly but it’s 20 dollars of tears I don’t have to cry chopping onions!!! 🙂

  17. love this recipe! My fav ingredient at the moment is basil and I love a good cast iron skillet. You can totally taste the difference when cooking/baking in one.

  18. My favorite kitchen tool is a good knife! I went years and years with dull knives, and when I finally spent some cabbage on a good one, I couldn’t believe how easy it was to cut…cabbage…and everything else!

  19. I just made this dish last weekend, well not the exact dish I just tried to make a sweet potato hash with almost the same ingredients you used. The problem I had was my sweet potatoes were to soft. I diced and boiled them before I used them, the dish still tasted fine but it was mussy. I’ll try it this way next time, because after I made this I knew it was going to be a new staple dish in my diet. As a matter of fact I’m still eating it four days later.