I’m a big believer that you can make anything into a hash. Breakfast hash that is. Or dinner hash. It’s a beautiful thing. Throw a fried egg over the top and mix it in when you are ready to eat and the yolk creates the best sauce.
Ah – maze – ing!
The other day I had some sweet potatoes I wanted to use and some farm fresh eggs that I bought from the chickens at TAB’s school. OK, maybe I didn’t buy them from the chickens, but I bought them from the school. That has chickens. And sold 1/2 dozen to me for $2. You can’t beat that. TAB and her classmates get to collect the eggs. So when I picked her up and she saw I had eggs, she told me she had done the chickens that day, and I told her, I bet the egg you collected is going to be dinner tonight! It was great to see the wheels in her head spinning.
Anyways, back to the hash. I start all my hashes with bacon. Why? Well, I would ask you why not?
Add some onions and bell peppers. I had a red bell pepper, so that’s what I used. Cook for a few minutes.
Add your diced sweet potatoes. Cook for a few minutes.
Now add seasoning: salt, pepper, paprika, cayenne pepper. I also added fresh garlic and fresh thyme. I didn’t add the garlic earlier because I didn’t want it to burn.
Cook until potatoes are soft and tender. If you like a little texture, make it crispy and cook a little longer.
Serve with an egg on top.
You can really add any sorts of vegetables you want to this hash. That’s what I like about hash. It’s kind of a blank canvas and extremely useful for using up vegetables. It’s almost like the potatoes of fried rice…
6 strips of bacon, diced
1 medium onion
1 bell pepper, any color
2 medium sweet potatoes, peeled and diced
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (if you like heat)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
eggs to serve over the top
In a medium frying pan, cook bacon until crisp. Add onion and bell pepper and cook for a few minutes. Add sweet potatoes and cook for a few more minutes. Then add salt, pepper, paprika, cayenne pepper, garlic, and thyme. Cook until potatoes are tender. If you like crispy hash, cook until potatoes have cooked – through and are crispy. Serve with a fried egg.