Bacon and Sweet Potato Hash is the perfect way to start the day! It is a hearty and delicious breakfast for any day of the week!
So it’s time for a true confession here. I am not much of a breakfast person. Never have been.
There just seems to be something so mundane about breakfast. A few choices here or there, many of which include something that comes out of a box or wrapper.
To me, I hate starting the day with processed food. I want to start it out right, by eating something fresh or healthy. Usually this leads to me having some Greek yogurt with fresh fruit. But a girl can only have that so many times before she gets sick of it. Especially a girl bored by breakfast.
Given the above, it is pretty impressive that I have created a breakfast that I can actually enjoy. The best thing about it is that it eliminates my basic gripe about breakfasts: that they come from a box. This breakfast is made with fresh ingredients so I don’t feel bogged down as soon as I eat in the morning.
What’s better is that this is also a very filling meal! The sweet potatoes give the dish a nice heartiness that is well accented by all the spices, onion, and of course BACON! Bacon is the best part of any meal.
Finally, the over-easy egg on the top adds another pop of protein and when the yolk is broken, a nice sauce to enjoy the hash with.
This breakfast solves many of my problems with breakfast food. It is a delicious combination and a great way to start the day!
- 2 sweet potatoes, peeled and shredded with a box shredder
- Sprinkle of salt
- 7 slices of bacon
- 1 medium white onion, finely diced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cumin
- 1/4 to 1/2 tsp red pepper flakes
- 2 to 3 over-easy eggs
- Chives (to garnish)
- Place shredded sweet potatoes in a sieve. Sprinkle with salt, mix, and sprinkle with a bit more salt. Set aside and allow to drain.
- Meanwhile, prepare bacon. In the largest skillet you own, cook bacon on medium to medium-high heat until cooked. Remove bacon from the pan and allow to drain. Once drained and cooled, crumble bacon. Do not clean skillet.
- Working in batches, press sweet potatoes to squeeze liquid out of potatoes. Once all potatoes have been squeezed dry, place in the skillet with the bacon grease.
- To the potatoes, toss in crumbled bacon, white onion, salt, pepper, cumin and red pepper flakes. Stir mixture until combined.
- Spread the mixture flat in the pan so that the entire surface of the skillet is covered with hash. Allow to cook on medium to medium-high heat for 8-10 minutes. Once crispy on the bottom, flip over hash and cook the other side an additional 8-10 minutes.
- Serve hash when desired level of crispiness has been reached. Serve with 2 to 3 over-easy eggs and a sprinkle of fresh chives.
- 1. Use the largest skillet possible to cook the hash. The more potatoes directly against the heat, the crispier the hash will be.
- 2. It is important to squeeze the liquid out of the potatoes because if this step is not done, the potatoes will not become crispy in the skillet.
- 3. Potatoes will shrink considerably when crispy!