This crispy, salty-sweet hash featuring smoked bacon and sweet potato will have you praising the wonderful colours and tastes of autumn. If you love bacon, you’ll die when you taste this sweet potato hash! So much bacon!
Ever since autumn began, I’ve noticed a lot of my meals have featured something orange. At times it’s been as simple as a side of steamed carrots, but it’s also been as elaborate as pumpkin-flavoured cinnamon rolls (stay tuned!) Perhaps I’ve been subconsciously festive in amalgamating the beautiful autumn colours with my dishes, or (more likely) my body has been telling me I’m low on carotene. Either way, I’m rolling with it.
Today’s recipe is a delicious breakfast that, in my firm opinion, couldn’t be more autumn if it tried. Last week I was gifted a package of smoked bacon, and I nearly died. I hadn’t had proper smoked bacon since I left Canada, and I was so excited to get that salty, smoky deliciousness into my belly. But how was I to do it? This rare occasion required more pomp and circumstance than a simple fried-egg-with-a-side-of-bacon breakfast. I was torn. On the one hand, I really like to enjoy my bacon on its lonesome, so I can revel in its own wonderful, greasy goodness. But I also really love bacon mixed in with other things (ie: benedicts, sandwiches, pancakes, cupcakes, maple syrup, etc.) It was actually when my boyfriend suggested hash for breakfast that this revelation was born. I didn’t have any potatoes in the cupboard, but I did have sweet potato! Done.
Thus, this smoky bacon and sweet potato hash came to be. It’s a relatively simple breakfast requiring ingredients you probably already have in your pantry: onion, sweet potato, bacon, and eggs. And aside from the sumac (which you can leave out if you don’t have it and want this hash in your life right meow), I guarantee you’ll have all the spices.
If you’re a bacon lover like me, you will adore this breakfast hash. There’s a TON of bacon. And it pairs gorgeously with the sweet potato. They go together like Sandy and Danny, like Molly and Duckie, like Han Solo and Leia… too many 80’s movie references? Doesn’t matter, you understand what I’m saying. The two were made to be together. Toss in a dash of paprika and sumac to bring out the smokiness and a pinch of cinnamon to accentuate the sweetness of the potato, and you have one killer hash. Not to mention those glorious poached eggs with their silky, runny yolks dripping all over the crisped potatoes. Yum.
I really hope you try this easy, salty-sweet breakfast. I know you’ll love it. I’m off to seek out more bacon now.
- ½ tbsp olive oil
- 225g smoked bacon, diced
- 1 medium sweet potato, peeled and shredded
- ½ brown onion, thinly diced or shredded
- pinch of salt
- ½ tsp sumac
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- ¼ tsp granulated garlic
- pepper to taste
- 4 very fresh eggs
- ¼ cup grated cheddar cheese, for serving
- 2 tbsp diced chives, for serving
- Place the shredded sweet potato and onion in a mesh colander with the pinch of salt and toss together. Allow to sit for 5–8 minutes while you prepare the bacon. Heat the olive oil in a medium saucepan or skillet over medium-high heat. Add the diced bacon and fry until crisp, flipping occasionally.
- While the bacon is cooking, return to your sweet potato and, in bunches, squeeze as much moisture from the mixture as possible. You need the vegetables really dry in order for it to crisp up properly. Place the sweet potato mixture into a medium bowl and add the sumac, paprika, cinnamon, garlic, and pepper. Toss to coat and set aside.
- Remove the crisped bacon from the skillet and drain off as much fat as possible. Do not wipe out the skillet. Return the pan to the heat and turn it down to medium. Add half the bacon to the sweet potato mixture and mix to combine. Once the skillet is hot, add the hash mix and spread to the edges of the pan, pressing down hard all over. The hash should be flat and well spread out. Fry for 10–12 minutes.
- While the hash crisps, poach your eggs in whatever way is easiest for you.*
- After 12 minutes, the bottom layer of the hash should be crisped up. At this point, lift the edge of the hash to check the bottom (as you would an omelette) and if it is crispy and browned, flip the entire thing.** Fry the opposite side for another 10–12 minutes.
- Once your hash is cooked, sprinkle the remaining bacon and the cheese on top. Add your eggs and sprinkle over the diced chives. Serve immediately.
**This can get a bit tricky, so what I usually do is loosen off the edges of the hash first, then slide a butter or pallet knife underneath to loosen the bottom. Then you can usually flip the hash in the pan as you would a crepe.
What is your favourite way to eat bacon?