What’s that? You don’t have time to make breakfast ever? Me either. I’m the QUEEN of running out the door and eating dry brown rice cakes while simultaneously trying to answer work emails on my morning commute. All. While. Driving. I know, I know…you would think after two cell phone tickets I’d get the point. But I haven’t and I might need an intervention.
But this sweet potato hash. Wowza, where to begin. It’s delicious? It’s delicious AND healthy? Let’s just say I don’t feel guilty whatsoever after consuming a heaping plate. It’s also great for you paleo lovers out there (I know you all live off of sweet potatoes)!!
I have to make this for dinner because as I mentioned above I have 0 time in the morning. I’m lucky if I get out the door with mascara on because application usually happens in the bathroom at work. But I have an hour commute. So can you blame me?
ENOUGH ABOUT MY COMMUTE. This recipe is super versatile. You can really toss in whatever fresh veggies you picked up at the Farmer’s Market recently. In this recipe, it just so happens to be brussel sprouts, sweet potatoes red onion, garlic, and bacon. Can we talk about bacon for a minute? I realize it’s trendy right now. But honestly I didn’t really fall in love with it’s versatility until this year. It seriously makes any dish delish…but you already know that!
I even might suggest cooking this up the night before and then reheating it in the morning for a quick{ish} breakfast. Just toss a fried or poached egg on top and voila! Doesn’t prepping things the night before make you feel organized? Yeah, I need to do that more often.
- 4 slices farm raised bacon, chopped
- ¼ red onion, diced
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 3 garlic cloves, minced
- 10 brussels sprouts, stems removed and sliced
- 1 egg per person
- 1 tsp red pepper flakes
- salt + pepper to taste
- Heat a heavy bottom pan over medium. Cook the bacon until desired crispiness.
- Remove bacon with a slotted spoon and set on a paper towel. Cook onion in the bacon fat for 3 minutes or until translucent. Add the sweet potato and garlic and cook until sweet potatoes are soft, about 10 minutes.
- Toss in brussel sprouts and cook until soft, about 5 minutes. Put the pot on low and cook a fried or poached egg for each person.
- Salt and pepper the veggie mixture to taste and stir in red pepper flakes.
- Divide among bowls and top with egg.
admin April 22, 2013 10:20 am
Yay! I’m so glad you liked it =)
sts April 21, 2013 2:50 pm
Made this last night and it was absolutely delicious and easy to make! Thank you for this great recipe!
Ngoc February 8, 2013 6:04 pm
This looks awesome! Cooking the night before is dangerous, sometimes, it becomes a late night snack.