Sweet Potato and Bacon Hash

This post is sponsored by Farmer John. 

Sweet Potato & Bacon Hash, a dish that comes together in about 30 minutes. It provides a family with a great healthy weekend breakfast. This hash is filled with diced sweet potatoes, onions, bacon, jalapeños, cherry tomatoes, avocado & a squeeze of lime topped with poached eggs.

Weekends are a time to find balance in our hectic lives. I like to reset for the week with a balanced and flavorful breakfast like this one. To me eating healthy doesn’t mean depriving myself of delicious foods in favor of bland meals, it means opting for alternatives and eating more balanced meals. In this meal I added bacon for protein, swapped regular potatoes for healthier sweet potatoes and poached eggs rather than fried.

Key Ingredients in This Recipe

• Bacon – Cutting the bacon into chunks allows it to shine as the star of the dish. Cooked in the pan until crispy, it adds a contrast of textures to balance the tender sweet potatoes and creamy avocado.
• Sweet potatoes – I cook the sweet potatoes in just a bit of the rendered fat from the bacon. This way the bacon flavor can be tasted throughout the dish. They are a nutritious root vegetable with bright orangey flesh. Sweet potatoes have a naturally sweet flavor and as they are cook the sugars slightly caramelize.

How to Make Sweet Potato Hash

1. Cook the bacon. Add the bacon to a cold large cast iron pan then turn on the heat to medium-low and cook until fat has rendered and the bacon is crispy, about 8 to 10 minutes. Remove bacon to a paper towel-lined plate to drain. Remove all but 3 tablespoons of the bacon fat from the pan.
2. Cook the sweet potato. Add the sweet potatoes to the pan and sauté in the remaining fat until crispy and the insides are soft, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
3. Prepare the eggs. While the potatoes cook, bring a medium pot of water to a boil over medium heat. Add the vinegar and reduce heat so that the water so that it is barely at a simmer. Slowly crack the eggs individually into ramekins.
4. Poach the eggs. Carefully lower the egg into the water and cook for 3 minutes for firm whites but a runny egg yolk. Remove the egg using a slotted spoon. Set aside on a plate and repeat the process with the remaining eggs.
5. Cook the remaining ingredients. Add the onions and continue to cook until tender, about 6 minutes then stir in the jalapeño and tomatoes. Top with the avocado and lime juice.
6. Serve. Divide the hash among bowls and top with the poached eggs.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Roasted Balsamic Brussels Sprouts with Bacon
• Spicy Cheesy Corn with Bacon
• Pastrami-Spiced Roasted Whole Ham

Sweet Potato and Bacon Hash

By Kylie Mazon-Chambers

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• ▢ 1 pound Thick-Cut Bacon, diced
• ▢ 2 medium sweet potatoes, peeled and diced
• ▢ Kosher salt, as needed
• ▢ Freshly ground black pepper, as needed
• ▢ 2 tablespoons white vinegar
• ▢ 4 large eggs
• ▢ 1 medium yellow onion, diced
• ▢ 1 medium jalapeño, seeds and membrane removed and chopped
• ▢ ½ cup halved cherry tomatoes
• ▢ 1 medium Haas avocado, peeled, pitted and diced
• ▢ 1 teaspoon freshly squeezed lime juice

Instructions:

• Add the bacon to a cold large cast iron pan then turn on the heat to medium-low and cook until fat has rendered and the bacon is crispy, about 8 to 10 minutes. Remove bacon to a paper towel-lined plate to drain and remove all but 3 tablespoons of the bacon fat from the pan.
• Add the sweet potatoes to the pan and sauté in the remaining fat until crispy and the insides are soft, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
• While the potatoes cook, bring a medium pot of water to a boil over medium heat. Add the vinegar and reduce heat so that the water so that it is barely at a simmer. Slowly crack the eggs individually into ramekins.
• Carefully lower the egg into the water and cook for 3 minutes for firm whites but a runny egg yolk. Remove the egg using a slotted spoon. Set aside on a plate and repeat the process with the remaining eggs.
• Add the onions and continue to cook until tender, about 6 minutes then stir in the jalapeño and tomatoes. Top with the avocado and lime juice.
• Divide the hash among bowls and top with the poached eggs.

Nutrition:

Calories: 730kcal | Carbohydrates: 32g | Protein: 23g | Fat: 57g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 239mg | Sodium: 882mg | Potassium: 1001mg | Fiber: 7g | Sugar: 7g | Vitamin A: 16514IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 2mg

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