Dinner is anyways a bit of a haphazard meal at our place with all the comings and goings, no carb, low-fat, high protein and many other ideas for a healthy life floating around. After much deliberation, I have decided that dinners at our house MUST be delicious, surprising, satisfying but light. Unfortunately by the time its evening, much enthusiasm has drained and along with all the deliberated resolve. If only self restraint was one of my virtues. Alas!!
With a mind to transform into a beautiful creature of discipline, health and fabulous figure, I have now decided to be more virtuous. And since it had been precisely one day since this lofty goal has been configured, yesterday I was particularly determined to be the domestic goddess who achieves it all. Healthy but delicious. Beautiful but reserved. Intelligent but mysterious. Yep… I live through my food dreams. Wanting to put together a quick dinner that met the criteria above but emerged magically from ingredients already in the fridge, between Meryl and me, we arrived at this sweet potato and corn hash with a fried egg on top.
The happy news – The dish certainly qualifies for unusual and despite the bacon, did prove to be light on the tummy as well. The sweet potatoes worked well with the bacon while the chilli and lemon give the dish a good kick. The creamy yellow yolks mingles with the hash and the overall tones of smoky, sweet, spicy, fresh and creamy made for an easy fun one-bowl meal. Yumm! In fact the Punju boy reminisced about the dish while eating butter chicken today!! Now that has to be a compliment.
One down…a lifetime more to go!!
Sweet Potato Hash with egg (Serves 3)
- Sweet Potatoes – about 250 gms (washed, scrubbed, peeled and diced into .25 inch pieces)
- Corn on the cob – 2
- Bacon – 125 grams (diced into .25 inch squares)
- Capsicum – 2 (diced as above)
- Spring onions, finely chopped – .5 cup
- Coriander, finely chopped – .25 cup
- Chilli flakes – to taste
- Lime Juice from 1 lime
- Eggs – 6
1. Stir fry the bacon in a wok till it releases all its fat and is crisp. Add the chilli flakes and give it a couple of stirs.
2. Add the diced sweet potatoes and stir fry till tender and golden.
3. Roast the corn on the gas flame till cooked and slice the sides with a knife to get all the kernals off.
4. Throw in the capsicum and toss on medium heat till just cooked but crunchy.
5. Switch off the fire, add the spring onions, coriander and lemon juice to taste. Toss to combine.
6. Spoon a third onto each plate and lay the fried eggs on the sweet potatoes. Sprinkle with chili flakes. Enjoy!
We watched Masterchef while eating this as all of us took a break from writing (Atul and Kanu from their script, Meryl from her stuff and me from the Roast Chicken post I was writing). I suddenly realised, we now have a houseful of writing going on here! Oy!!