By Tracey
Sweet Potato and Bacon Hash
adapted from Sunny Anderson
Ingredients:
- 3 bacon slices, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 2 medium sweet potatoes (about 8 oz each), peeled and cut into 1/4-inch pieces
- 1/2 cup diced red onion
- 2 garlic cloves, minced
- 1-2 jalapenos, minced (depending on how much heat you want)
- 1/2 teaspoon ground cumin
- 1 tablespoon unsalted butter
- 4 large eggs
- 2 tablespoons chopped parsley
Directions:
Add the bacon to a large skillet set over medium heat. Cook until browned and crisp, then transfer to a paper towel-lined plate. Drain all but 1 tablespoon of the fat from the pan. Add the olive oil and when it’s hot, add the sweet potatoes. Spread them in a single layer to the extent possible. Let them cook undisturbed until they start to brown on the bottom. Toss the potatoes then again let them cook undisturbed until they begin to brown. Repeat this process until most sides of the potatoes are golden brown and they are tender. (You can do this in any size pan, but the smaller your pan the longer it’ll take to get all the potatoes cooked.) Add the bacon back to the pan, along with the onion, garlic, jalapenos and cumin and cook until the onions have softened slightly, about 3-4 minutes. Season to taste with salt and pepper.
Meanwhile, melt the butter in a large nonstick skillet set over medium-low heat. Crack the eggs into the pan and cook just until the whites are set (the yolks will still be runny). Remove the pan from the heat and keep warm.
Serve the fried eggs over the hash. Garnish with parsley if desired and season with salt and pepper.
Serves 4.
