I don't get a chance to make breakfast as often as I'd like. This is mostly because morning time is my arch nemesis and I'm lucky if I can grab toast or a smoothie as I run out the door. However, this morning was different because I woke up early to make my Hubby breakfast in bed for his birthday!
Breakfast hash is very flexible. Any type of potato can be used. I used sweet potatoes in this recipe because the slight sweetness compliments the saltiness of the bacon. However, any type of potato will do! Same goes for the bacon! Bacon can be substituted with Canadian bacon, sausage, or ham. Want to throw in some more fresh produce like onions, peppers, or kale? Go for it!
Time Required: 25 minutes Level: Intermediate Serves: 2
- 1 sweet potato
- 2 slices of bacon
- 2 eggs
- 1/2 avocado
- olive oil
- parsley (optional)
- Cut the sweet potato into small cubes (roughly 1/2 inch cubes).
- Coat the bottom of a pan with olive oil and put over medium heat. Add the cubed sweet potatoes and cook for 10 minutes (or until edges start to crisp up) stirring occasionally.
- Cut bacon into 1/2 inch pieces and add to the sweet potatoes. Cook for an additional 5-10 minutes or until the bacon is cooked through.
- Reduce to low heat and make two wells in the sweet potato/bacon mixture. Crack one egg into each well, cover the pan, and cook for 3-4 minutes or until the egg whites are cooked through (but the yoke still remains runny).
- Once eggs have been cooked through, immediately remove the hash from the pan and serve. Leaving the hash in the pan, even after turning off the heat, will continue to cook the egg yoke until it solidifies. Trust me... you don't want sacrifice that saucy goodness!
- Season with salt as desired. Top with avocado and parsley (optional). Enjoy!