Sweet Potato Hash
M A K E S 4 S E R V I N G S
You've no doubt heard of corned beef hash, but this version uses chopped Canadian-style bacon and sweet potatoes instead. And if your potatoes are already mashed, that's fine, too. Unlike many hash dishes where the eggs are cooked separately and then served on top of the hash, this version goes into the oven with the raw eggs resting on top and they cook together. If you prefer, you can always cook the eggs separately from the hash and arrange them on the cooked hash at serving time.
2 tablespoons olive oil, divided
1 tablespoon unsalted butter or buttery spread, such as Earth Balance
1 small red bell pepper, cored and diced
1 small yellow onion, peeled and diced
1 garlic clove, minced
1 large sweet potato, peeled and cut in ¼-inch dice
2 cups diced Canadian-style bacon
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 large eggs
2 green onions, thinly sliced
1 tablespoon chopped fresh parsley or 1 teaspoon dried
1 In a heavy cast-iron skillet, heat 1 tablespoon of the oil and the butter over medium heat. Add the bell pepper and onion and cook, stirring occasionally, about 4 to 5 minutes, or until lightly browned. Add the garlic and stir 30 seconds.
2 In a large bowl, stir together the potatoes, bacon, salt, and pepper until well blended and transfer it to the skillet. With a spatula, press the mixture firmly to compress it. Cook until the bottom sets, about 3 to 4 minutes. To turn the hash, set a plate the size of the skillet on top of the pan. Invert the pan carefully so the hash falls intact onto the plate. Heat the remaining tablespoon of oil in the skillet.
Slide the hash cooked-side up back into the skillet. (If the hash breaks apart during this process, simply reshape it with a spatula.) Cook 3 to 5 minutes more, or until the bottom of the hash starts to brown. (Browning time may vary due to the amount of moisture in the potatoes.)
3 Make 4 (3-inch) holes in the hash and break an egg into each hole. Sprinkle the hash with the green onions. Reduce the heat to low, cover, and cook 4 to 5 minutes or until the eggs are cooked to the desired degree of doneness. You can also bake the hash in a preheated 350°F oven until the eggs are set. Dust with paprika, sprinkle with fresh parsley, and serve immediately.