Sweet Potato Breakfast Hash with Bacon
Servings: 2
Ingredients
- 3 strips bacon, chopped*
- 2 medium sized sweet potatoes, cut into small cubes
- 4 mini sweet peppers or 1 small red bell pepper, finely chopped
- 4 scallions sliced, greens and whites separated
- 2 cloves of garlic, crushed
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 avocado, sliced
- ¼ cup feta cheese, crumbled*
- 2 tablespoon unsalted butter, plus 1 tbs for eggs
- 1 teaspoon olive oil
- 2-4 eggs
Instructions
- Peel and chop sweet potato into small uniform cubes (about ¼”). Place into microwave safe bowl, cover with water and cook on high 10 minutes.
2. While the potatoes cook/soften, cook your bacon over medium-low heat until crisp and remove to paper towels to drain, reserve fat in pan. Meanwhile, chop your peppers and scallions. Add scallion whites and chopped peppers to reserved bacon fat and cook over medium-low heat, season with salt and pepper.
3. Once sweet potatoes have cooked 10 minutes in the microwave, strain them and add directly to the pan with the peppers and scallion whites, add in butter and olive oil and toss to combine and lightly season again with salt and pepper. Cook over medium-low heat for about 8-10 minutes, stirring occasionally, until sweet potatoes take on color and are soft/smash easily when pressed with a wooden spoon or spatula. Add in garlic and toss to combine. Cook until fragrant, about one minute.
4. Turn off heat and remove sweet potato mixture to serving bowls or plates. If topping with eggs, add 1 tbs butter to pan and heat over low heat. Fry eggs to your liking (we like ours over easy and sunny side up, depending on mood). My eggs take somewhere around 2 minutes to cook.
5. While your eggs cook, top each bowl of hash with the crisp bacon, feta, avocado slices and reserved scallion greens.
6. Top with fried eggs and serve with your favorite hot sauce.