Boniato hash and eggs with baby bell peppers, onion, and garlic.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food and FOH.
Boniato Hash
INGREDIENTS
- 1/4 ea. Small sweet onion, diced
- 2 ea. Garlic cloves, minced
- 4-5 ea. Baby bell peppers, sliced
- 7-8 chunks of Tio Jorge Boniato
- 2 ea. Eggs
METHOD
- Saute onion garlic and bell peppers, add boniato and stir gently for 2 minutes on medium heat.
- Crack eggs on top and finish in the oven or kitchen salamander. Can also be done on grill or embers by placing a lid or bowl on top.
