Sweet Potato and Bacon Hash with Poached Eggs
About this Recipe
By: Rachel
There are savory breakfast people and sweet breakfast people. (Well, and people like me who prefer savory breakfasts, but then order French toast for dessert right afterward. Anyone else out there?) This Sweet Potato and Bacon Hash with Poached Eggs is the perfect easy savory breakfast recipe—salty and rich, thanks to the bacon and poached eggs; but with lots of flavor and texture from sweet potato, shallots, and kale.
Sweet Potato and Bacon Hash: A Make-Ahead Breakfast Recipe
There are also two kinds of morning people—those like my husband who wake up early, enjoy a hot shower, relax with a cappuccino, and ease into their day. And then there are people like me who sleep until the last possible second, rush to get ready, and run frantically out the door, shouting goodbyes at their sad-eyed pets.
I’d really rather be an “ease-into-your-day-with-a-nice-coffee” kind of a person. But since I’m not, I am always on the lookout for make-ahead breakfast ideas. One of the great things about this recipe is that you can make a big batch of it on Sunday (or whenever), pop it into the fridge, and have breakfast all week. That’s why I love make-ahead breakfast recipes, like this brunch bread pudding. It is the perfect dish for entertaining, thanks to its convenience as well as its memorable, savory flavor profiles.
Why Breakfast Hash Is the Perfect Way to Start the Day
Hash has been a staple in American diets since the 17th century. “Hash houses” popped up to serve this popular dish. The name “hash” comes from the French verb hacher, meaning, “to chop.” Hash came about as an easy, efficient way to use up leftovers from other meals—chopped meat and vegetables would be cooked in a skillet with potatoes, onions, and often eggs. It was a tasty, filling way to incorporate proteins, vegetables, and carbohydrates in one easy dish.
Hash is still a great way to use up leftovers. But these days, it is more often a thoughfully-constructed dish made up of components intentionally chosen to complement each other in flavor and texture. In this Sweet Potato and Bacon Hash, I love the way that the rich, decadent taste of caramelized shallot, salty bacon, and runny egg yolk contrast with hearty, bitter greens and filling sweet potato.
Riffs on Sweet Potato and Bacon Hash
Sweet potatoes provide great flavor to this dish, but you can use white potatoes instead. To make this hash vegetarian, substitute the bacon for sautéed mushrooms or tofu. Sometimes, I leave out the bacon and top my hash with silky lox. And for an added layer of decadence, top your hash with Hollandaise sauce or a Dijon-scented cream sauce with dill.
Beverage Pairing
By: Olivia
With breakfast, a wise pairing is lower in alcohol. As a traditional breakfast meal, this sweet potato hash would pair very well with sparkling wine—a great choice if you end up warming this up for dinner. The sweet potatoes introduce some sweetness; the bacon, some smokiness; and the egg, some richness. All of these characteristics meet their match in sparkling wine with its dry, crisp, and fresh qualities. You can pop Lambrusco, Prosecco, or explore the world of Pétillant Naturel. Pét Nat is sparkling wine made using an ancient method where the wine is bottled before fermentation is done. If you explore Pét Nat, I would recommend Ercole Pét Nat with this hash.
Sweet Potato and Bacon Hash with Poached Eggs
Ingredients
- 1 pound (½ kilo) bacon
- 2 large sweet potatoes
- 1 large bunch kale
- 3 small shallots
- Kosher salt
- Freshly-ground black pepper
- Fresh eggs (2 per person)
- Optional: pure maple syrup
Step by Step Instructions
Step 1
Prepare the ingredients: Dice bacon and set aside in a small bowl. Dice sweet potatoes (about ½ inch cubes)—if they are not cut into small pieces, they will not cook through. Set aside in a medium bowl. Dice the shallots, and set aside in a medium bowl. Using a sharp knife, thinly slice the kale, and set aside in a medium bowl.
Step 2
- In a large skillet with a fitted lid, fry the bacon. Remove with a slotted spoon, and set to drain on a plate lined with a paper towel.
Step 3
- Add the sweet potato to the bacon drippings and cover. (This is delicious, but if you are horrified, simply discard the bacon fat, clean your pan, and substitute with olive oil).
Step 4
- Cook the sweet potato over medium heat for about 15 minutes, stirring occasionally, until not quite fully cooked. Add the shallots, and cook for 5-7 minutes more, until the shallots and potatoes begin to brown slightly (if the vegetables begin to stick, add a little olive oil).
- Add the kale, cover, and cook for 2-3 minutes until they begin to wilt. Return the bacon to the pan, and cook for another minute. Season with kosher salt and freshly ground black pepper. If desired, add 1-2 teaspoons pure maple syrup for sweetness.
Step 5
- To make poached eggs, crack the eggs two at a time into a small ramekin or bowl.
- Boil water in a small, enameled cast iron pot, if you have one (poached egg residue sticks to stainless steel and is harder to clean).
Step 6
- Once the water is boiling, stir the water in one direction using a wooden spoon, creating a “tornado” effect.
- Slide the eggs gently into the water, and immediately turn the heat down to medium low.
- Remove the eggs with a slotted spoon after about 2 minutes—the white should be completely set, but the yolk should not.
Step 7
- Serve poached eggs atop a serving of hash.
