Sunday, January 26, 2014

Sweet Potato, Apple and Bacon Hash

I love brunch foods and the combination of roasted sweet potato, sautéed bacon and onion is one of the best smells you'll ever wake up to. This dish is the perfect combination of sweet and salty. Top it with a small amount of freshly cracked pepper and a dash of hot sauce and you've got a delicious breakfast that will become a frequent staple because it's so simple! 

If you're not a huge sweet potato fan, you can also use baby red or blonde potatoes. 


1. Preheat oven to 400. Toss sweet potatoes with 1 tablespoon olive oil in a bowl. Place in a single layer on a baking sheet and roast for 10 minutes. 


2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add bacon and cook until slightly crisp, 3-4 minutes. 

3. Add onion and apple and cook until onion is golden brown, about 5 minutes. 


4. Add roasted sweet potato to the skillet and stir to combine. Season with salt and pepper.


5. Add balsamic vinegar and honey and cook for 1 minute longer. 


6. Top each serving with a fried egg, if desired. 

Sweet Potato, Apple and Bacon Hash
Serves 4

All you need:
3 tablespoons extra-virgin olive oil, divided
2 sweet potatoes, peeled and diced small
4 slices bacon, diced
1 small yellow onion, diced 
1 sweet red apple (like gala), cored and diced
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste 

All you do:
1. Preheat oven to 400. Toss sweet potatoes with 1 tablespoon olive oil in a bowl. Place in a single layer on a baking sheet and roast for 10 minutes. 
2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add bacon and cook until slightly crisp, 3-4 minutes. 
3. Add onion and apple and cook until onion is golden brown, about 5 minutes. 
4. Add roasted sweet potato to the skillet and stir to combine. Season with salt and pepper.
5. Add balsamic vinegar and honey and cook for 1 minute longer. 
6. Top each serving with a fried egg, if desired. 


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