Sweet Potato Hash

When Matt's parents were here back in October we took them to Corner Table for his dad's birthday dinner. We all had fabulous meals but the one dish that everyone kept talking about afterwards was the sweet potato hash so we knew we had to try making it at home.

We made it right away that weekend as a side dish for our Big Easy Chicken. It was a hit with everyone that night but I wasn't completely happy with the texture of the sweet potatoes. I had parboiled them & then fried them up with the onions & pepper. Instead of getting nice & crispy they kind of fell apart. Well, Matt's mom went home & tried making it only this time she roasted the sweet potato first. That was the trick! The roasted sweet potato gets brown & crispy on the outside & then gets added to the onions & peppers at the end.

I decided to make this as my dinner the other night. This time I added some bacon to the hash & served a poached egg on top. What an amazing brinner. All the flavors in the hash work together perfectly needing only salt & pepper for seasoning, then you mix in the richness of the egg yolk...too good. Like a little spice? Add a chopped jalapeno to the peppers.

Sweet Potato Hash
This recipe makes one serving but can easily doubled, tripled & so on...

7 oz sweet potato, peeled & cut into 1/2" cubes (we prefer white sweet potatoes but yellow or orange will work just as well.)
olive oil
1 slice bacon, chopped
1 small yellow onion, chopped, about 1/4 c or so
1 small poblano pepper, seeded & chopped, 1/4 - 1/2 c
salt & pepper
1 egg, poached (optional)

Preheat oven to 400 F.

Put the sweet potato cubes into a small roasting pan. Drizzle generously with olive oil making sure all the cubes are coated. Roast for about 20 minutes until the cubes are starting to get crispy & brown yet soft in the center. Stir occasionally while roasting.

Meanwhile, cook the bacon in a skillet over medium heat until crispy. Remove the bacon to a paper towel to drain leaving as much of the fat as possible in the pan. Add the onions & peppers to the pan. Cook until they are tender & the onion is starting to brown a little. Stir in the bacon & roasted sweet potatoes. Season with salt & pepper to taste.

If desired, poach an egg leaving the yolk a little soft & serve on top of the hot hash.

1 serving.

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