sweet potato & bacon hash brown with baked eggs

Follow my blog with Bloglovin

This recipe was whipped up in minutes – I know, it kind of looks like it too doesn’t it? After spending the majority of the week nursing an injured back, I didn’t have much desire to cook. But by Thursday the pain had subsided enough for me to move around a little & develop an appetite. In less than 30 minutes I had whipped up a delicious sweet potato hash brown & baked eggs using bits of leftover veggies in the fridge. I thought the result was excellent. I couldn’t eat it all so the next day I sent the remaining half to work with my hubby, topping it with some jalapeno salsa we had in the fridge. I received a text from him early morning “sweet tater hash browns with bacon, pepper & egg…omg!! outta this world good. Yummy”. His statement says it all. And he ate it cold!

sweet potato hash browns

Sweet potato is that one veg we always have on hand in our house. Perfect to throw into a frittata, a salad, a Thai curry or simply roasted as a side. Even the hairless duo eat sweet potato & love it. My favorite way to eat it is roasted with a little drizzle of honey or maple syrup. I’d never considered using it to make hash browns. Until this week. Oh & what a find, I’m hooked. 

sweet tater hash browns

It’s amazing what hunger can do. The day before grocery shopping day usually has our fridge looking a little empty & sad. Thankfully necessity is the mother of invention. This scrummy recipe came together effortlessly & can be enjoyed at any time of the day. I had it for brunch, my hubby for his breakfast but it’d be perfect for dinner too. Not only is it a perfect way to use up bits & pieces of leftover veggies lurking in the fridge but it’s economical if you have to shop for all the ingredients. 

sweet potato hash

Because it was so tasty I decided to take a few quick pics to share along with the recipe. I’ll definitely be making it again. One ingredient that I think helped to make this recipe so yummuy was the smoked paprika. Adobo sauce would also work. What you’re looking for is that smoky flavor. If you have any salsa lurking in your fridge use it to top the hash browns once the eggs have cooked. Some sour cream, queso fresco or feta cheese would be pretty fabulous additions too. Win, win!

sweet potato & bacon hash brown
Serves 2
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
  1. 4 strips bacon, chopped
  2. 2 tablespoons olive oil
  3. 8 oz (226g) sweet potato, peeled & diced
  4. 1/2 cup diced onion
  5. 1/2 cup diced green pepper (capsicum)
  6. 2 garlic cloves, minced
  7. 1/2 cup diced zucchini
  8. 1 jalapeno pepper, diced, optional
  9. 1/2 teaspoon garlic salt
  10. 1/2 teaspoon smoked paprika
  11. pinch of salt & freshly ground pepper
  12. 2 tablespoons chopped fresh cilantro, optional
  13. 2 large eggs
  14. 1/2 avocado, sliced
  1. Cook bacon in a medium ovenproof pan (I used a cast iron pan), on medium heat for 3 to 5 minutes or until crisp. Remove bacon to a piece of paper towel; drain oil from pan.
  2. Heat 1 tablespoon of oil in same pan on medium heat. Add sweet potato & cook, stirring occasionally for 5 minutes or until browned.
  3. Preheat oven to 400°F (200°C).
  4. Add onion, green pepper, garlic, zucchini & jalapeno. Cook, stirring 5 minutes or until veggies are softened.
  5. Add garlic salt, smoked paprika, salt & pepper; stir to combine.
  6. Using the back of a spoon, made two indents in the sweet potato mixture. Carefully crack an egg into each indent. Bake in preheated oven 10 to 12 minutes or until eggs are set & cooked to your liking. Sprinkle with a little salt.
  7. Top with sliced avocado & cilantro sprigs if desired. Serves 1 to 2.
The Fresh Aussie http://thefreshaussie.com/
Print Friendly

Comments

  1. Lawrence says:

    Very exciting new breaky!!

Speak Your Mind

*

%d bloggers like this: