Sweet Potato, Apple & Smokey Bacon Hash

My love affair with Fall continues. It was a crisp, chilly weekend and I loved every second of it. I enjoyed Pumpkin Spice Lattes at Coffee Emporium and fragrant, warming Pho from Pho Lang Thang. There was also lots of couch time and fuzzy sweater wearing. Love.

Sunday morning, I had a cozy breakfast on the brain. I had a little sweet potato just waiting to be made into something delicious. With a few apples on their way to be applesauce and some leftover pecan-wood smoked bacon, I turned all this into a Sweet Potato, Apple and Bacon Hash. This combined my love of sweet, savory and bacon into one dish. Amen. With a farm-fresh egg and tons of sharp cheddar grated on top, this was quite possibly the best breakfast this side of Daylight Saving Time.

Sweet Potato, Apple & Smokey Bacon Breakfast Hash
I was thinking this could make a delicious gluten-free Thanksgiving “stuffing” side dish for those of you avoiding the bread. Enjoy!
1 medium sweet potato, peeled and quartered
4 slices, center-cut smoked bacon, diced
1 medium onion, peeled and diced
2 garlic cloves, peeled and diced
1 large Granny Smith apple (or whatever you have), peeled and diced
pinch of cayenne pepper
For serving:
1 tsp butter
4 farm-fresh eggs
2oz extra-sharp cheddar cheese, grated
1/4c. scallions, sliced

In a small saucepan, bring 4 cups of water to a rolling boil. Add sweet potato. Boil until a fork pierces easily; but the potato is not mushy (about 4-5 minutes). Drain.
Pat dry and dice.

Meanwhile, in a deep skillet, saute bacon until slightly crisp (about 5-7 minutes). Add garlic, onion and apple. Sprinkle in a pinch each of salt and pepper. Toss until onions and apples are soft. Add the dry, diced sweet potato here and pinch of cayenne pepper.

IMG_0027Stir to combine and warm everything through (about 3-4 minutes). While the hash finishes cooking, heat the butter in small non-stick skillet over medium heat. Crack four eggs in the pan; cooking to either sunny-side up or over-easy done-ness. Yes, I flipped all four at once. The key? Small pan, well buttered, cooked edges and confidence.  Don’t hesitate – the eggs can sense fear. Flipping over the sink helps too…)

IMG_0028Plate hash. Sprinkle generously with grated cheese. Top with cooked eggs and green onions.
IMG_0032Seriously, best breakfast ever. Most enjoyed while wearing a fuzzy sweater.


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