Sweet Potato Breakfast Hash
A quick and complete breakfast/brunch meal with addictingly delicious flavors. The tender, crispy sweet potatoes are infused with huge flavors from spices, caramelized, crispy bacon and creamy eggs.
Ingredients
- 4 bacon slices cut into ½-inch bite size pieces
- 4 eggs
- 1 large sweet potato peeled and diced into cubes
- 1 large white onion diced
- 1 red bell pepper diced
- 2 cups spinach roughly chopped
- 1 tbsp minced garlic
- ¼ tsp cumin
- ¼ tsp smoked paprika
- 1 fresh chili finely sliced (optional)
- salt and freshly cracked black pepper to taste
- A bunch of freshly chopped cilantro for garnishing
Instructions
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Peel the sweet potato and dice it into ½-inch cubes. The cubes should fill up at least 4 cups.
- Wash and chop the spinach roughly.
- Wash and dice the bell pepper.
- Peel and dice the onions.
- Wash and chop the cilantro and fresh chili.
Cooking Instructions
- Parboil the sweet potato cubes. Bring a pot of water to a rolling boil then add the potatoes and boil for 5-7 minutes until tender but firm.
- Remove the parboiled sweet potato cubes from the heat and rinse with cold water to stop the cooking process. Drain in a strainer and place on paper towels to dry completely for frying.
- Heat a large saute pan over medium heat. Add the bacon and saute till golden and crispy. Remove and set aside on paper towels.
- Add the onions, red bell pepper, and fresh chili to the bacon fat and saute until soft.
- Add the minced garlic and cook until fragrant for about 2-3 minutes.
- Add the parboiled sweet potato cubes to the pan. Add the spices and mix to combine. Cook for 10-15 minutes until the potatoes are crispy and fork tender.
- Add the bacon back to the pan together with the spinach. Stir continuously until the spinach wilts.
- Make 4 wells in the hash and crack an egg into each. Cook the eggs to your liking. Cover the pan with a lid if you want the eggs cooked through.
- Season with salt and black pepper.
- Garnish the hash with fresh cilantro and serve immediately.