Breakfast Hash w/ Plum Reaper Crema

Ingredients:

FOR THE SPICY CREMA

• 1 C. Sour Cream
• ¼ C. Yellowbird Plum Reaper Hot Sauce
• 1 Tbsp. Horseradish
• ¼ Tsp. Salt

FOR THE HASH

• 2 Tsp. Olive Oil for sauteing
• ½ C. Southern Dry-Rubbed Brisket, pre-made
• 1 Large Sweet Potato, chopped into quarter inch cubes
• ½ C. Chopped Yellow Onion
• ½ C. Shiitake Mushrooms
• ½ C. Chopped Red Bell Pepper
• 1 Clove Freshly Minced Garlic
• 1 Pasture-Raised Egg
• Salt and Pepper, to taste

Instructions:

FOR THE SPICY CREMA

1. Add the sour cream, Yellowbird Plum Reaper Hot Sauce, horseradish, and salt to a bowl and stir together until well combined and creamy.
   
   
2. Use immediately with breakfast hash—plating suggestion below. Store any remaining crema in the fridge until ready to serve.

FOR THE HASH

1. Set your oven to broil at 450° and place the rack in the center. Lightly coat a baking sheet or cast iron skillet with olive oil and place cubed sweet potatoes in one layer across the pan. Place in the broiler for 45 minutes. These will be added to the hash at the very end.
   
   
2. Once the sweet potatoes have been in the broiler for 20 minutes, in a saute pan add a thin layer of olive oil and set over medium heat until the pan is hot enough that a sprinkle of water will bead on top. Once hot enough, add the shiitake mushrooms and allow to cook for about 10 minutes, stirring occasionally.
   
   
3. Then add brisket, chopped onion, red bell pepper, and minced garlic. Saut é for another 10 minutes on medium heat, stirring occasionally. Remove sweet potatoes from the broiler and add to the saut é pan with the hash; stir to incorporate. Salt and pepper to taste and remove from heat.
   
   
4. In another frying pan, add olive oil and allow to heat until the pan is hot enough that a sprinkle of water will bead on top. Then carefully crack an egg in the center of the pan without breaking the yolk. Pinch the egg whites membrane to distribute the whites evenly in the pan. Allow to cook until the very edges of the white are crispy brown and the yolk is still runny. Remove from heat. 
   
   
5. To serve, coat your serving bowl with a thick layer of spicy crema and fill one half of the bowl with prepared hash, top hash with the sunny side up egg, sprinkle with paprika, and garnish with thinly sliced green onions.
   
   Savor the hash.