Since taking on my new career my Mondays have become my Sundays! On top of that Mike works from home now and every Monday he has phone meetings back to back from like 8am to 5pm with few breaks in between. So I make us a late breakfast whenever I feel like waking up! I wanted to share my recipe for our favorite brunch, Sweet Potato Hash. Each time I make the dish it’s a little different but the Sweet Potato Hash part is always the same (why mess with perfection?)
Sweet Potato Hash:
1 Medium to Large Sweet potato, medium diced with skin (Remove skin if you prefer) (you can use leftover sweet potatoes and really cut your cooking time in half, I just don’t know how to have “leftover” sweet potatoes)
1/2 of your favorite onion, I like my trusty spanish onion
1/4 of a red pepper, diced
2 slices of bacon, diced.
A dash of Cinnamon
A dash of Cayenne
Salt and Pepper to taste AT THE END
Start by frying up that bacon! Once it is rendered down and approaching crispy, add all the rest of the ingredients and cook, stirring frequently until your sweet potatoes are soft and browning a bit. If you find the mixture drying out you can add a TBS of butter and/or some H2O and give it a stir. Towards the end I use the back of a wooden spoon and give some of the potatoes a little smash- it creates some texture and gives it that homey hash feeling! Give it a taste, adjust the cayenne / cinnamon ratio and salt and pepper to your liking.
Serve these potatoes straight up or, my favorite way, with some steamed asparagus or spinach, sliced avocado, and a fried egg (when I’m feeling extra fancy I’ll poach the egg) Either way is good so long as there is some delicious runny yolk action happening.
ENJOY! Let me know how you make this meal “yours”!