Morning Hash With Sweet Potato

This recipe can go head-to-head with any traditional American breakfast. The vibrant flavors will make your palate dance. Make the hash ahead of time. When ready to eat, heat and crack the eggs on top. Morning Hash is a filling treat after coming home from a big workout on a weekend morning.

Serves 4

8 strips of bacon, nitrate free, cut into ½-inch pieces

(kitchen scissors make it fast and easy)

1 Tbsp (15 ml) extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 large red bell pepper, chopped coarsely

1 small yam, peeled and cut into ½-inch cubes, about 1 cup (240 ml)

1 bunch kale, tough stems removed, chopped

1 tsp (5 ml) fresh thyme, chopped

Kosher salt and freshly ground pepper to taste

1. In a large frying pan over medium heat, cook bacon until crisp. Transfer bacon to a paper towel to remove fat. Clean pan of excess fat. Add oil to pan and heat to medium.
2. Add onions and bell pepper. Sauté, stirring 1–2 minutes until onion is translucent. Lower heat and add garlic and yams. Cover and cook, stirring occasionally, until yams are tender and start to brown, about 5 minutes. Add kale and cook until tender, about 5 minutes. Stir in thyme and bacon. Salt and pepper to taste.
3. Crack four eggs over the mixture. Cover. After 2 minutes add two tablespoons of water to the pan. Replace cover and cook another minute or two until eggs are cooked to desired doneness.

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Morning hash with sweet potato is the weekend skillet that turns a pile of vegetables into a proper breakfast. Crispy nitrate-free bacon, caramelized yam cubes, red pepper, and kale all cook in one pan, finished with fresh thyme and eggs cracked right on top. Cover the pan for the final minutes and the eggs steam to jammy perfection.

Pro Tips

• Cut the yam into even half-inch cubes so they cook through at the same pace. Larger pieces stay hard while the kale turns to shreds around them.
• Clean the pan of excess bacon fat before adding the olive oil. A thin film of bacon flavor is delicious; a pool of grease makes the hash heavy.
• Add the water to the covered pan when the eggs go in — the burst of steam sets the whites while keeping the yolks runny.
• Tear the kale leaves off the tough stems first. The stems never soften enough in a quick hash and will ruin an otherwise perfect bite.

Frequently Asked Questions

Can I make morning hash ahead of time?

Cook the bacon, yam, pepper, and kale base ahead and refrigerate it. Reheat the hash in the skillet and crack the eggs fresh — they do not store well once cooked.

What can I use instead of kale?

Chopped spinach or Swiss chard both work; add them in the last two minutes since they wilt much faster than kale.

How do I get crispy bacon for the hash?

Start the bacon in a cold pan and let the fat render slowly over medium heat. Crisp pieces hold their texture when tossed back in with the vegetables at the end.

Recipe Card

Stav Kogan

Morning Hash With Sweet Potato

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 8 strips of bacon, nitrate free, cut into ½-inch pieces
• 1 Tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large red bell pepper, chopped coarsely
• 1 small yam, peeled and cut into ½-inch cubes, about 1 cup
• 1 bunch kale, tough stems removed, chopped
• 1 tsp fresh thyme, chopped
• Crack four eggs over the mixture. Cover. After 2 minutes add two tablespoons of water to the pan. Replace cover and cook another minute or two until eggs are cooked to desired doneness.

Method

 

1. In a large frying pan over medium heat, cook bacon until crisp.
2. Transfer bacon to a paper towel to remove fat. Clean pan of excess fat.
3. Add oil to pan and heat to medium.
4. Add onions and bell pepper.
5. Sauté, stirring 1–2 minutes until onion is translucent.
6. Lower heat and add garlic and yams.
7. Cover and cook, stirring occasionally, until yams are tender and start to brown, about 5 minutes.
8. Add kale and cook until tender, about 5 minutes.
9. Stir in thyme and bacon. Salt and pepper to taste.

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