Sweet Potato Hash Browns

Ingredients

• 3 poblano chiles
• 2 tablespoons extra-virgin olive oil
• 1 small red onion, thinly sliced
• 2 tablespoons unsalted butter
• 2 medium sweet potatoes (1 1/2 pounds), peeled and cut into 1/4-inch dice
• 3 garlic cloves, thinly sliced
• 1 rosemary sprig
• 2 tablespoons fresh lemon juice
• Kosher salt
• Freshly ground pepper
• 4 eggs

Steps

1. Roast poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer to a bowl, cover tightly with plastic wrap and let cool. Peel, seed and stem poblanos, then thinly slice.
2. Heat olive oil in a large skillet. Add onion and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons of the butter, sweet potatoes, garlic, and rosemary and cook over moderate heat, stirring occasionally, until potatoes are tender and lightly browned, about 10 minutes. Stir in poblanos and lemon juice and season with salt and pepper.
3. Meanwhile, melt remaining 2 tablespoons butter in a large, nonstick skillet over moderate heat. Crack eggs 1 at a time into a ramekin and then slip into skillet. Cook eggs, sunny-side up, until whites are firm and yolks runny, about 5 minutes.
4. Discard rosemary sprig from hash. Divide hash among 4 plates, top each with a fried egg, and serve.