Thursday, June 27, 2013

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!

Sweet Potato Hash

Makes 3 servings

INGREDIENTS

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

3-4 eggs

DIRECTIONS

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