Some Sunday mornings call for something special for breakfast. For no particular reason, today was one such Sunday. We arose at a decent hour for a weekend and after two cappuccinos, growling stomachs demanded some sustenance. The “cook of the house” (that would be me) needed to feed the “almost everything else person of the house” (that would be Jim) something he would enjoy for all he does to keep this house running like a well oiled machine.
After an inventory, I found sweet potatoes and shallots in the vegetable bowl; bacon, eggs, and maple syrup in the fridge; and plenty of sage in my herb garden. A hash with eggs seemed a logical concoction so I grabbed my big iron skillet and got busy.
I typically make hash with regular potatoes and they hold up well when sauteed. Sweet potatoes can become mushy and sometimes don’t hold up quite as well. When making this recipe, be sure to use a well seasoned cast iron or non-stick skillet. As the sweet potatoes cook, stir occasionally, but don’t overdo it. Leaving them undisturbed for a few minutes between stirrings serves two purposes. The sweet potatoes will caramelize if you leave them alone for a few minutes at a time. Secondly, they will hold their shape better if you minimize stirring.
I accomplished my goal of making something delicious for breakfast today. While I was at it, I thought I might just snap a few pictures and get this dish posted on SBD.
- 6 slices bacon, coarsely chopped
- 1 cup diced shallots
- 4 medium sweet potatoes, diced into 1/2 cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons minced sage
- 2 tablespoons pure maple syrup
- 1 tablespoon vegetable oil
- 4 eggs
- 1. In a large cast iron or non-stick skillet, brown bacon over medium heat.
- 2. Add shallots and saute for two to three minutes. Add sweet potatoes, salt, and pepper and stir to mix well. Continue cooking, stirring occasionally, for 10 to 15 minutes or until sweet potatoes are tender but not falling apart. About five minutes before sweet potatoes are done, add sage and maple syrup. Mix well.
- 3. While hash is cooking, heat oil in large non-stick skillet over low heat. Carefully crack eggs into skillet. Continue cooking eggs over low heat until whites are done. If you prefer more well-done eggs, flip them with a spatula and cook for two to three more minutes.
- 4. Divide hash into four shallow serving dishes. Top each dish with egg. Serve immediately.