Sweet Potato Hash
“Deeeeeamn girl you make some good hash” –the boy.
That text made my day!
I’ve been meaning to try this recipe a loonnng time ago, and now I’m kicking myself for not trying it sooner. It’s so flippin’ fantastic. And easy! You can’t go wrong with bacon & eggs, and I think many people would agree. When I was younger my dad would always make us bacon & eggs when he cooked us breakfast (mom usually made porridge or pancakes!) & so since living with Gavin, I don’t eat it as much. I miss it!
If you’re serving this at a brunch, double the recipe. Or triple-it makes very good leftovers!
Makes 3 servings
1 teaspoon butter
1 onion, diced
1 cup bacon, diced
1 ½ teaspoon fresh thyme
1-2 tablespoons vegetable oil
1 large sweet potato, peeled & diced into ¾’-1 inch chunks
½ cup green onions
Preheat the oven to 425 degrees.
In a large oven-proof frying pan, heat the butter over medium-high heat. Add in the onion and sauté until translucent, approximately 5 minutes.
While the onion is sautéing, cook the bacon in a separate pan. Drain the excess fat & set aside.
Toss the sweet potato with the thyme & vegetable oil. Add to the oven-proof pan with the bacon and stir to combine. Bake for 45 minutes, stirring every 10-15 minutes. In the last 5 minutes of baking, remove pan (wear your gloves-I almost forgot this!) from the oven (drain if excess oil present) and mix in green onions. Crack eggs over sweet potato mixture & put on broil for about 3 minutes. Remove from oven and allow to cool slightly. Serve.
Source: adapted from The Kitchn