Coconut Sweet-Potato Hash with Soft Eggs

Cast-iron sweet-potato hash sizzled in coconut oil with onion, garlic, and shredded coconut, crowned by soft eggs. It echoes the careful heat of the imu in Steam from the Earth Oven, when windward valleys taught the island itself to cook.

Serves 4

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Ingredients

• 4 medium sweet potatoes
• 3 tbsp coconut oil
• 1 medium yellow onion
• 3 garlic cloves
• 1/2 cup shredded unsweetened coconut
• 4 large eggs
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. 1Peel and dice the sweet potatoes into 1/2-inch cubes. Dice the onion and mince the garlic.
2. 2Heat coconut oil in a large cast-iron skillet over medium heat. Add the sweet potatoes and onion. Cook, stirring occasionally, for 15 minutes until the potatoes begin to soften and brown.
3. 3Stir in the garlic, shredded coconut, salt, and pepper. Continue cooking another 8-10 minutes until the hash is tender and caramelized.
4. 4Make four wells in the hash. Crack an egg into each well. Cover the skillet and cook 3-4 minutes until the egg whites are set but yolks remain soft. Serve immediately.