Sweet Potato & Bacon Hash {with Poached Eggs}

When making Perfectly Baked Potatoes, throw an extra one or two in the oven.  Then start the next day with Sweet Potato & Bacon Hash {with Poached Eggs}.  A hot hearty breakfast, ready in 15 minutes.

This hash begins with bacon, cooked until crispy in a heavy skillet, then removed to drain.  Sautéed diced onion, mushrooms, fresh corn off the cob and cubed sweet potato (seasoned with fresh herbs) are cooked until tender.  The beautiful thing about hash is you can incorporate a variety of veggies and aromatics, the key is to pan fry them, pressing them into the pan as they cook.  It’s the nice crispy edges that makes hash so delicious.

Sweet Potato & Bacon Hash {with Poached Eggs}

Libby with Lemony Thyme

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings 2

Ingredients

  

• 4 strips of bacon
• 1 sweet potato baked, cooled and cubed
• 1 small onion diced
• 1 cup sliced mushrooms
• 1 ear corn kernels removed
• 1 sprig fresh thyme leaves only
• 2-3 fresh sage leaves minced
• salt & pepper
• 2 eggs poached

Instructions

 

• In a heavy skillet, cook bacon until crispy. Remove from skillet to drain on paper towels. Add onion, mushrooms and corn to pan. Sauté until tender about 5 minutes. Add in minced herbs, cubed sweet potato, salt & pepper.
• Press mixture into skillet with a spatula and allow to cook, undisturbed for 3-4 minutes over medium-high heat. Use spatula to flip hash in sections. Cook another 3-4 minutes or until lightly browed around the edges.
• Meanwhile, prepare poached eggs. Serve hash topped with poached eggs.

Notes

This recipe begins with one cooked sweet potato. Recipe can be doubled or tripled as needed.

Other recipes you might enjoy:

Corned Beef Hash {with Poached Eggs}