Sweet Potato and Bacon Hash
Sweet Potato & Bacon Hash, a dish that comes together in about 30 minutes and provides a family with a great healthy weekend breakfast.
- 1 pound Farmer John 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
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.
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