Sweet Potato Hash And Eggs
When it comes to breakfast-for-dinner I’m definitely more a fan of egg dishes than pancakes or waffles. This hash is so flavorful and satisfying it almost makes me forget that it’s more of a traditional breakfast dish than a “real” dinner.
Using sweet potatoes in place of white potatoes does change the texture of the hash. It won’t be crispy like a potato hash made with white potatoes but I actually really love the softer, creamier texture. And the flavor of the sweet potatoes is a great balance to the salty ham.
I use a nitrate-free Canadian bacon, which is a great staple to keep in your fridge. It’s a lean meat, already cooked, and can be chopped up and thrown into any number of dishes or just warmed and served alongside some pancakes.
A fried egg on top with a soft yolk and crispy edges is the perfect finishing touch. You may find yourself making this sweet potato hash and eggs for breakfast and for dinner!
Ingredients For Sweet Potato Hash And Eggs (Serves 4)
- 3 tablespoons grapeseed oil;
- 2 ½ c. peeled sweet potatoes, cut into ½” cubes;
- 6 oz. Canadian bacon, diced;
- 1 c. chopped yellow onion;
- 2 tbsp. Dijon mustard;
- 2 tbsp. horseradish;
- 2 c. arugula;
- 1 tbsp. olive oil;
- 4 eggs;
- 1 avocado, peeled and cut into chunks.
Heat grape seed oil in a nonstick pan over medium-high heat. Add sweet potatoes, cover, and cook 5 minutes.
Stir in Canadian bacon, onion, mustard, and horseradish. Cover and cook until the sweet potato is tender and the bottom turns golden, about 8-10 minutes.
Flip sections of the hash and press down with a spatula. Cook uncovered another 8-10 minutes, flipping sections occasionally so hash browns evenly. Stir in arugula and cook a few minutes until it wilts.
Meanwhile heat olive oil in another nonstick pan over medium-high heat. Add eggs and cook until whites are set but yolks are soft.
Divide hash among four plates. Top each with ¼ of the avocado and 1 fried egg. Serve immediately.