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Cranberry Sweet Potato Hash with Poached Egg



  • 1 1/3 dried cranberries
  • 1/4 cup Amontillado Sherry
  • 1/2 lb. thick cut smoked bacon, medium dice
  • 2 cups Vidalia onion, small dice
  • 3 whole sweet potatoes, peeled, medium dice
  • 2 oz sage, chiffonade
  • 3 Tbsp apple cider vinegar
  • 4-6 whole eggs, poached or sunny side up
  • 4 Tbsp peach preserves
  • 8 tsp chipotle hot sauce
  • Salt and pepper to taste



  • Mix sherry with dried cranberries, wrap and refrigerate. Allow cranberries to plump and soften for at least 2 hours- overnight is preferred.
  • In a saute pan, cook bacon over medium-high heat until browned and crispy. Remove bacon from pan and set aside.
  • Saute onions over medium-high heat in bacon fat until translucent and slightly browned. Season lightly with salt and pepper.
  • Add cranberry and sherry mixture to onions and saute for 1 minute.
  • Add sweet potatoes and cooked bacon and reduce heat to medium. Season lightly with more salt and pepper.
  • Continue sauteing, stirring occasionally, until sweet potato is three-quarters of the way cooked through - firm, but not soft. Increase heat to high. Allow sweet potato to brown while it finishes cooking through.
  • Deglaze pan with cider vinegar. Add sage and m ix. Adjust seasoning with salt and pepper, to taste, and set aside.
  • Combine peach preserves with chipotle hot sauce.
  • Place warm hash in bowl and top with warm poached egg. Garnish with hot sauce blend, to taste.


  • James Patterson, Flik Independent School Dining Cranberry Recipe Contest
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