SWEET POTATO HASH WITH BACON AND RED PEPPERS
yield: 6 SERVINGS
Sweet Potato Hash with Bacon and Red Peppers is a super-simple, savory breakfast dish full of flavors and whole-food ingredients!
INGREDIENTS:
- 8 ounces bacon, finely chopped
- 2 cups finely chopped onion, about 1 medium
- 1 red bell pepper, sliced into 1-inch x ¼-inch strips
- Salt and freshly ground black pepper
- 2 lbs. sweet potatoes, peeled and chopped into 1-inch cubes
- 1 tsp. chopped fresh thyme
- 1 loaf crusty bread, sliced
- Butter, softened
- 6 eggs
DIRECTIONS:
- In a large cast iron or other skillet, fry bacon until crisp. Using a slotted spoon, transfer bacon to a napkin-lined plate. Poor off 2-3 T. bacon fat and reserve for frying the eggs; leave remaining bacon fat in the skillet.
- Add onion, red pepper, ¼ tsp. salt, and 1/8 tsp. pepper to the skillet. Cook the vegetables in the bacon fat until softened, about 5 minutes, stirring occasionally.
- Stir in sweet potatoes, ½ tsp. salt, and ¼ tsp. pepper. Cover and cook, stirring occasionally, until softened and the sweet potatoes begin to brown, about 10 to 15 minutes.
- Stir fried bacon and chopped thyme. Taste for seasonings and add additional salt and pepper if desired. Turn heat to low and cover to keep warm.
- Heat a medium nonstick skillet over medium-high heat. Spread each slice of bread with butter on one side and place butter-side down in the skillet to grill. Heat until lightly golden brown. Remove from heat and cover to keep warm while preparing the eggs.
- Heat reserved bacon fat in a nonstick skillet and fry eggs to desired doneness. This may be done with all eggs at once or in batches. Season the eggs to taste with salt and pepper.
- To assemble, place grilled bread on a plate. Spoon about ½ cup Sweet Potato and Bacon Hash on top of the bread, then top with a fried egg. Serve immediately.
