SERVES: 4 | PREP TIME: 20 minutes | COOK TIME: 20 minutes
Ingredients
4 ounces (115 grams) pancetta, finely chopped
1 large sweet potato, cut into ½-inch (12-mm) dice
½ yellow onion, diced
4 ounces (115 grams) sun-dried tomatoes (in oil and drained)
coarse sea salt and freshly ground black pepper, to taste
4 large eggs (optional)
¼ cup (about 10 grams) fresh basil leaves, roughly chopped, for garnish
Process
- Brown the pancetta in a cast-iron skillet over medium-high heat, then add the diced sweet potato. Stir the sweet potatoes to coat them in the rendered fat.
- Cover the pan with a lid and cook for 5 minutes, then remove the lid and continue to cook, flipping the sweet potatoes with a wooden spoon until the sweet potatoes are brown on all sides, about 10 minutes.
- Once the sweet potatoes are browned, add the onion and sun-dried tomatoes. Sprinkle with salt and pepper and mix well.
- Cook for another 5 minutes or until the onions have softened and become translucent. If you choose to add eggs to this hash, create 4 wells in the hash, then carefully crack the eggs into the wells, cover with a lid, and cook until the eggs are cooked to preference. Before serving, garnish with the chopped basil.
