Sweet Potato Hash and Eggs (via The Chronicles of Home)

Sweet Potato Hash and Eggs (via The Chronicles of Home)

Posted by admin on Thursday, January 17, 2013 0

I'm all about breakfast for dinner, so I'm excited about Jennifer's (The Chronicles of Home) recipe for this week, Sweet Potato Hash and Eggs!

Sweet Potato Hash and Eggs – serves 4

When it comes to breakfast-for-dinner I'm definitely more a fan of egg dishes than pancakes or waffles.  This hash is so flavorful and satisfying it almost makes me forget that it's more of a traditional breakfast dish than a "real" dinner. 

Using sweet potatoes in place of white potatoes does change the texture of the hash.  It won't be crispy like a potato hash made with white potatoes but I actually really love the softer, creamier texture.  And the flavor of the sweet potatoes is a great balance to the salty ham.

I use a nitrate-free Canadian bacon, which is a great staple to keep in your fridge.  It's a lean meat, already cooked, and can be chopped up and thrown into any number of dishes or just warmed and served alongside some pancakes.

A fried egg on top with a soft yolk and crispy edges is the perfect finishing touch.  You may find yourself making this for breakfast and for dinner!

Ingredients

3 tablespoons grapeseed oil

2 ½ c. peeled sweet potatoes, cut into ½” cubes

6 oz. Canadian bacon, diced

1 c. chopped yellow onion

2 tbsp. Dijon mustard

2 tbsp. horseradish

2 c. arugula

1 tbsp. olive oil

4 eggs

1 avocado, peeled and cut into chunks

Directions

Heat grapeseed oil in a nonstick pan over medium-high heat.  Add sweet potatoes, cover, and cook 5 minutes.  

Stir in Canadian bacon, onion, mustard, and horseradish.  Cover and cook until the sweet potato is tender and the bottom turns golden, about 8-10 minutes.  

Flip sections of the hash and press down with a spatula.  Cook uncovered  another 8-10 minutes, flipping sections occasionally so hash browns evenly.  Stir in arugula and cook a few minutes until it wilts.

Meanwhile heat olive oil in another nonstick pan over medium-high heat.  Add eggs and cook until whites are set but yolks are soft.

Divide hash among four plates.  Top each with ¼ of the avocado and 1 fried egg.  Serve immediately.

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