Sweet Potato & Bacon Hash

sweet potato & bacon hash

So it’s the week leading up to Superbowl Sunday. And everyone is currently sharing their go-to snack dishes du jour. I thought about giving you a scrumptious tiny dish you could eat with one hand, while never taking your eyes off the game commercials. (Let’s get real: 85% of us are watching the game for the commercials) But then I thought about all the recipes that get neglected this week. Namely breakfast. It seems like something that’s frequently forgotten. I speak to numerous people who eat a granola bar on the way to their car in the morning; or who simply skip breakfast altogether (how. do. you. live?). I don’t understand why people never take the time to really consider what they are ingesting in the morning, let alone search out and make delicious recipes to devour before starting your day. I guess I was guilty of this as a teenager: I used to be one to grab a shake or pop tart before starting school for the day … but I barely made it to lunch without the giant head nods in class; running low on energy before stuffy a greasy, nutrient-deficient piece of pizza in my gullet.

Now I know better. Plus I couldn’t make it an hour into my day without munching on something protein and carb filled. My legs would go weak; my head would go foggy; and my stomach would feel as though it was eating itself from the inside out. Oh; and then the Hulk-Rage would come out (want more info on this? Ask my nearest, and dearest … Kyle used to carry an emergency snack-pack to ward off this hunger induced rage ). Once I became more in tune with my physiology and what my body was trying to say, I eat excellent breakfasts nearly every day. Smoothies chock full of fruit, almond milk, and chia seeds; eggs with tomatoes and avocado on toast; protein bars filled with oats, dried fruit, nuts, and peanut butter. And then there’s the weekend. Oh joy! When breakfast turns to brunch. When laid back mornings turn into near lunch-time escapades in the kitchen; the stomach slightly quieted by a small bowl of yogurt while Kyle and I putter around each other (because breakfast making is always a a loving waltz in our home).

This hash would be a perfect part of your post-Superbowl morning. After a few too many beers and far too much spinach dip. A dish that just greasy enough to fuel your appetite, but is also healthy enough to counter-act the previous evenings indulgence. The sweet potato is soft on the inside, with a crispy, porky exterior. There isn’t tons of bacon, but just enough to feel satisfying. The best part: this tastes just as delicious re-heated the following day; so you can whip up a batch early Sunday to enjoy Monday morning. Top this off with a fried egg or two, and you have yourself a breakfast fit for a football champion.

Sweet Potato & Bacon Hash

1 large sweet potato (about 1 lb)
4 slices of bacon, chopped
1 Tbsp unsalted butter
1/2 small onion, diced
1 garlic clove, minced
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 Tbsp fresh chives, chopped

Cut sweet potato in half, then peel. Cut each half into 1″ thick slices. Place the slices of sweet potato into a pot of water. Bring to a boil and simmer for 10 minutes. Drain and rinse with cold water (unless you have hands of steel and can man-handle the hot potato). Cut the 1″ slices of sweet potato into 1″ strips. Then cut the strips into bite-size cubes. Set aside.

Meanwhile, cook the bacon in a heavy bottom saute pan or cast iron skillet over medium heat. Once the bacon is crisp; remove with a slotted spoon and set aside. Place the butter in the pan, and once melted, add the onion and garlic. Cook until the onion is translucent (approximately 3-5 minutes). Add the cubed sweet potato, thyme, salt and pepper. Stir everything to combine, then get the sweet potatoes into a single layer and allow to fry for 2-3 minutes, then flip/stir and allow to fry for another 5-8 minutes, stirring occasionally. When the sweet potato are crisped up to your liking, add in the reserved bacon, stir everything together, then remove from heat. Top with the chopped chives.

Serves 4. Delicious served with an egg or two cooked to your liking – I like mine over-easy; Kyle takes his over-medium.


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