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.
Ingredients
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
Instructions
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 combine. 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.
https://southernboydishes.com/2013/07/29/sweet-potato-hash-with-bacon-and-sage/
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Great dish! I’ve made sweet potato hash, but it’s been years and years. I sometimes will microwave the chunks of sweet potatoes before I add them to the hash (your step #2) and then only cook them a little bit more – just enough time to meld the flavors of everything without turning the sweet potatoes into mush. Great breakfast! And I love the pictures – thanks so much.
Thank you, John. I always appreciate your comments!
I have to agree with Asha, Bill- your photos are gorgeous!
I am so craving fried eggs and this dish looks AND sounds mouth watering!
Thank you, thank you! Your compliment means a lot!!
This looks so delicious, Bill! Full of sweet-salty flavor but easy enough for a lazy weekend morning. Beautiful photos, too!
Thank you so much, Georgia. I appreciate your comment!
This IS the perfect Sunday brunch! I love it! I did have the giggle a little when you cautioned about overstirring the potatoes. Bobby loves to stir but he has learned that when I’m roasting stovetop sweet potatoes he is not to touch them. 🙂 Great dish!
I love making hashes for breakfast. You can turn almost anything into a great tasting hash. That being said, this one looks awesome. Can’t wait to try it out.
Thanks, Pete! That’s a compliment coming from a real chef! 🙂
What a perfect way to start Sunday. Your pics are so colorful and beautiful Bill.
Thanks so much, Ash! I appreciate the visit!