Sweet potato hash with eggs

April 23, 2008

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Serves 4

4 large sweet potatoes
6 strips thickly cut bacon, cut into pieces
1 tablespoon canola oil
1 large onion, chopped
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, cut up
4 eggs
1. With a fork, prick the sweet potatoes well all over. Place them on a paper towel in a microwave oven. Cook them for 5 minutes. Remove them and let them cool for 10 minutes (the potatoes will be partially cooked).

2. When the potatoes are cool enough to handle, remove the skin with your hands. Cut them into 1/4-inch chunks; set aside.

3. In a large skillet over medium heat, render the bacon until it is browned and chewy, but not crisp. Transfer the bacon to a plate lined with paper towels.

4. In the same skillet, add the oil and when it is hot, cook the onion and sweet potato chunks for 5 to 8 minutes or until they are tender and golden.

5. Add the sage, thyme, salt, and pepper. Cook another 1 to 2 minutes, and add more salt and pepper.

6. Meanwhile, in a large nonstick skillet, heat the butter. When it is hot, add the eggs, salt, and pepper. Fry them until the whites are firm.

7. Divide the hash among 4 large plates. Add an egg and some bacon to each one. Christine Merlo