In case you haven’t heard (you can “hear” right here), I am kinda’ all about breakfast. I just love it. And that also means I love a good brinner, at least once per week. (See recent brinner recipe here.) So, I’m happy to share another one of my favorite brinner recipes with you–Sweet Potato Hash. Yummy tex-mex flavors combine with all the deliciousness of breakfast (plus avocados, because I’m also slightly obsessed with those, too), and you have a seriously great brinner recipe that is filling and packed full of nutrients. Also, there is bacon. You’re welcome.
This is probably one of my husband’s favorite weeknight meals. He requests it. Often. He reminds me when I have not made it in a while. My son takes after his father. He lives for bacon. And eggs. And sweet potatoes. So, basically, everyone’s happy on hash night.
A few recipe notes…
- I use this southwest seasoning blend. It’s got a few questionable ingredients, but, by and large, it’s mostly made up of real food, so I opt for a shortcut here and use this ready-made spice blend. Also, it’s salt-free, which is great because then I can add my own himalayan pink salt, to taste. If you haven’t jumped on the sea salt/pink salt/just general snobby salt bandwagon yet, please do! It’s a fairly inexpensive switch, tastes a million times better, and contains actual trace minerals. But enough on that for now…
- Also, this is the Tabasco sauce that I use. My husband was over the moon when he found out I could buy it at the grocery store, not only to be enjoyed at Chipotle. It really is great, and it’s honestly not very hot. It just has a nice, smokey flavor to it. And now that I’ve found it on Amazon, so that I could show you, I’m realizing that you can buy this stuff by the gallon. If any family needed that much of this stuff, it’s probably us. Even my almost 2 year old says, “Mo’ spicy sauce!”
- Take the time to dice your sweet potatoes pretty small…half inch cubes or smaller will work best. Otherwise, you’ll be waiting and waiting for those darn potatoes to cook so you can eat already.
- The cheese is, of course, optional, so this recipe can be completely gluten/dairy/grain free! Hooray!
So, without further ado, the recipe…
- 4 pieces of bacon, thick cut
- ½ red onion
- 2 cloves of garlic
- 2 medium sweet potatoes
- 1 T. salt-free southwest seasoning
- himalayan pink salt
- 1 small avocado
- ½ pint plum or cherry tomatoes
- 4 oz. sharp cheddar cheese (optional)
- 4 eggs
- 1 T. butter
- Chipotle Tabasco sauce
- Heat a medium skillet over medium heat. Add bacon and cook until crisp.
- Meanwhile, finely dice the red onion and garlic cloves. Peel the sweet potatoes and dice into ½ inch cubes.
- When the bacon is done, remove from the skillet and dry on a paper towel lined plate. Remove all but 1-2 tablespoons of the fat.
- Add the onion, garlic, and sweet potatoes to the skillet. Sprinkle with the southwest seasoning blend and the salt.
- While the potatoes cook, dice the avocado. Halve the tomatoes. Grate the cheese.
- In another skillet over medium heat, add the butter and melt to coat the bottom of the pan. Add the eggs, cooking to desired doneness. (I like the yolks a bit runny!) Sprinkle with salt and pepper.
- When the sweet potatoes are tender, crumble the bacon and add it to the pan. Taste and add additional seasoning and salt if needed.
- To serve, top sweet potato hash with cheese in a small dish or bowl. Sprinkle with tomatoes and avocados, and top with two fried eggs. Serve with Chipotle Tabasco sauce.
Did you try it? Change anything? Comment below with how it turned out!
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It is SOOOO good.
This is DELICIOUS. We just finished it and I want to make it again 🙂
So glad you two enjoyed it, Kendall! Thanks for giving it a try. 🙂