Sweet Potato and Eggs Breakfast Hash
yields: 2 servings
Ingredients
- 2 medium red garnet sweet potato, peeled and diced to ¼-inch cubes
- 3 to 4 strips thick cut applewood smoked bacon
- 2 small shallots, coarsely chopped
- ½ teaspoon dried thyme or dried sage, one time I used thyme and the other sage...both sang in the dish
- 1 teaspoon kosher salt, plus more to taste
- Pepper, to taste
- 4 eggs
INSTRUCTIONS
- Heat an oven-proof cast-iron skillet over medium high heat. Add the bacon and cook until dark and crisp. Transfer the bacon to a paper towel-lined plate to drain.
- Leaving the bacon grease in the pan, add the diced sweet potato and shallots to the skillet. Season with thyme (or sage), salt, and pepper, and stir to coat.
- Cook for 5-7 minutes, stirring frequently with a wooden spoon. Partially cover the pan and cook for another 7-10 minutes until the potatoes are tender, stirring occasionally.
- Preheat the broiler.
- Crumble the crispy bacon over the top of the potatoes.
- Crack 4 eggs on top, and sprinkle with salt and pepper, to taste.
- Transfer the skillet to the oven for 5 minutes, until the egg whites are cooked, but the yolks runny.
