There’s lots of cool stuff to celebrate this week: Moms! Margaritas! May Weather! (The current temps outside, not the wife-battering boxer.)
There’s always a reason to celebrate something around here, which is all fun and (baby shower) games until someone throws back a few too many mimosas. Ok, lets be real, there wasn’t any orange juice in that champagne flute. And there may or may not have been tequila in the mix, too.
If you, like me, overindulged this week, my smoky Sweet Potato and Bacon Hash is just what you need to sop up whatever libation still remains in your belly from the night before. Full of complex carbs, amino acids, and electrolytes, this quick and easy breakfast will help you get back on your feet in no time.
A bloody Mary won’t hurt either. But that’s your call.
- 3 tablespoons vegetable oil, divided
- 4 slices bacon, diced
- 1 medium yellow onion, diced
- 3 medium sweet potatoes, diced
- 1 heaping teaspoon salt, plus more to taste
- freshly cracked pepper to taste
- 1 tablespoon smoked paprika
- 8 eggs
- 3 scallions, thinly sliced on a bias
- Heat 1 tablespoon of vegetable oil in a large saute pan and render the bacon for a few minutes until it begins to crisp up. Move it to the side and add in the onions, letting them cook down for about 2-3 minutes. Move the onions to the side and add in the sweet potatoes.
- Toss everything together and season with salt, pepper and smoked paprika. Continue to cook, tossing occasionally, for about 10-15 minutes until the sweet potatoes are tender throughout and crisp on the outside. Divide the hash between 4 plates.
- In a non stick skillet, heat the remaining 2 tablespoons of oil over high heat. Working in batches, crack in the eggs and baste the tops with the hot oil until the whites are opaque and the edges are crisp. Season the eggs with salt, pepper and a sprinkle of smoked paprika.
- Place the eggs over top of the hash and garnish with sliced scallions. Serve immediately.