Sweet Potato Hash
User Reviews
5
Sweet Potato Hash
Description
Sweet Potato Hash uses finely chopped bacon cooked until crisp, providing a smoky, savory base flavor and rendered fat for sautéing. Onions and red bell peppers are softened in the same pan, adding sweetness and a subtle crunch. Sweet potatoes peeled and cut into evenly sized cubes cook covered until tender and slightly browned, lending a balance of soft and crisp textures to the dish. Fresh thyme seasons the hash lightly and enhances the earthy notes of sweet potato. Seasoned with freshly ground salt and black pepper, the hash serves as a complete meal component. It is traditionally served alongside grilled crusty bread or challah, prepared by buttering and toasting slices, and fried eggs cooked in butter or reserved bacon fat to add richness.
Variations include using pancetta or omitting pork for a vegetarian option by substituting olive oil. Different bell pepper colors or sweet potato varieties can be chosen to customize color and flavor. The recipe yields eight generous servings, with options to increase egg quantity per serving for more protein. Leftovers keep well refrigerated for several days, making it practical for meal planning.
Ingredients
For the sweet potato hash:
- 8 ounces Bacon finely chopped (see note 1)
- 1 medium onion diced (see note 2)
- 1 medium red bell pepper stemmed, seeded, and diced (see note 3)
- 2 pounds sweet potato peeled and chopped into 1-inch cubes (see note 4
- 1 teaspoon thyme chopped fresh
- salt freshly ground
- black pepper freshly ground
For serving:
- 1 loaf crusty bread sliced into 8 slices, or challah
- 4 tablespoons butter softened
- 8 large egg cook in butter or reserved bacon fat
Instructions
To make the hash:
- In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a napkin-lined plate. Leave bacon fat in the skillet (or reserve a few tablespoons for cooking eggs if desired).
- Add onion and red pepper. Cook until softened, stirring occasionally, about 5 minutes.
- Stir in sweet potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until softened and the sweet potatoes begin to brown, about 10 to 15 minutes.
- Stir in bacon and thyme to skillet and season to taste with salt and pepper. Serve with grilled bread and fried eggs if desired.
To serve:
- Heat a medium nonstick skillet over medium-high heat. Spread each slice of bread with 1 teaspoon butter on one side and place butter-side down in the skillet to grill. Heat until lightly golden brown. Remove from heat and cover to keep warm while preparing the eggs.
- Heat reserved bacon fat or butter in a nonstick skillet and fry eggs to desired doneness. This may be done with all eggs at once or in batches. Season the eggs to taste with salt and pepper.
Notes
- Use diced pancetta as an alternative to bacon for similar flavor and texture.
- For a vegetarian version, omit bacon and cook vegetables in olive oil instead.
- Yellow or white onions work equally well to provide mild sweetness and aroma.
- Any color bell pepper enhances the dish's color and taste; red is recommended but others can be substituted.
- Choose your preferred sweet potato variety, including orange or purple, or substitute russet potatoes if desired.
- This recipe makes eight servings; increase eggs per serving for more protein or larger appetites.
- Store leftovers covered in the refrigerator for up to four days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 363kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 214mg | 71% |
| Sodium | 687mg | 29% |
| Potassium | 645mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 17084IU | 342% |
| Vitamin C | 23mg | 26% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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