Sweet Potato and Bacon Hash
Sweet Potato & Bacon Hash, a dish that comes together in about 30 minutes and provides a family with a great healthy weekend breakfast. This hash is filled with diced sweet potatoes, onions, bacon, jalapeños, cherry tomatoes, avocado & a squeeze of lime topped with poached eggs. I love using Farmer John Thick-Cut Bacon in this recipe, cutting it into chunks so that it can shine as the star of the dish. Cooked in the pan until crispy, it adds a contrast of textures to balance the tender sweet potatoes and creamy avocado. I have found that Farmer John Bacon has just the right amount of smoke, saltiness and fat. I cook the sweet potatoes in just a bit of the rendered fat from the bacon so that the bacon flavor can be tasted throughout the dish.
Weekends are a time to find balance in our hectic lives - I like to reset for the week with a balanced and flavorful breakfast like this one. To me eating healthy doesn’t mean depriving myself of delicious foods in favor of bland meals, it means opting for alternatives and eating more balanced meals. Like in this meal I added bacon for protein and swapped regular potatoes for healthier sweet potatoes and poached eggs rather than fried. Farmer John products are available at local grocery stores including Smart & Final, Stater Brothers, Albertsons, Ralphs, and Northgate.
For a family-friendly weekend activity, join Farmer John Sunday, February 17that the 41st Annual L.A. Chinatown Firecracker Run/Walk & Kiddie Run – an event to promote health, fitness and cultural awareness in the greater Los Angeles community. Farmer John will even be serving up their delicious new breakfast sausage links at the finish line. For more information and to register, visit Firecracker10k.org.
1 pound Farmer John Thick-Cut Bacon, diced
2 medium sweet potatoes, peeled and diced
Kosher salt, as needed
Freshly ground black pepper, as needed
2 tablespoons white vinegar
4 large eggs
1 medium yellow onion, diced
1 medium jalapeño, seeds and membrane removed and chopped
½ cup halved cherry tomatoes
1 medium Haas avocado, peeled, pitted and diced
1 teaspoon freshly squeezed lime juice
Add the bacon to a cold large cast iron pan then turn on the heat to medium-low and cook until fat has rendered and the bacon is crispy, about 8 to 10 minutes. Remove bacon to a paper towel-lined plate to drain and remove all but 3 tablespoons of the bacon fat from the pan.
Add the sweet potatoes to the pan and sauté in the remaining fat until crispy and the insides are soft, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
While the potatoes cook, bring a medium pot of water to a boil over medium heat. Add the vinegar and reduce heat so that the water so that it is barely at a simmer. Slowly crack the eggs individually into ramekins. Carefully lower the egg into the water and cook for 3 minutes for firm whites but a runny egg yolk. Remove the egg using a slotted spoon. Set aside on a plate and repeat the process with the remaining eggs.
Add the onions and continue to cook until tender, about 6 minutes then stir in the jalapeño and tomatoes. Top with the avocado and lime juice.
Divide the hash among bowls and top with the poached eggs.
This post is sponsored by Farmer John -- all opinions expressed are my own.