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?)
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.
Luckily, 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.
I think this breakfast hash is at its most delicious topped with perfectly poached eggs (which, I promise, are not as intimidating as they may seem!) but you can enjoy this dish with a sunny or fried egg, or just warmed up on its own.
Sweet Potato and Bacon Hash with Poached Eggs
Ingredients
- 1 pound (½ kilo) bacon
- 2 large or 3 medium sweet potatoes
- 1 large bunch kale (I used lacinato)
- 3 small shallots
- Kosher salt
- Freshly ground black pepper
- Optional: pure maple syrup
- Fresh eggs (2 per person)
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. (You can peel if you like; I think the skins have a great texture, and they boast lots of fiber.)
- 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 leaves, 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.
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.
