Sweet Potato Hash and Eggs – serves 4
When it comes to breakfast-for-dinner I'm definitely more a fan of egg dishes than pancakes or waffles. This hash is so flavorful and satisfying it almost makes me forget that it's more of a traditional breakfast dish than a "real" dinner.
Using sweet potatoes in place of white potatoes does change the texture of the hash. It won't be crispy like a potato hash made with white potatoes but I actually really love the softer, creamier texture. And the flavor of the sweet potatoes is a great balance to the salty ham.
I use a nitrate-free Canadian bacon, which is a great staple to keep in your fridge. It's a lean meat, already cooked, and can be chopped up and thrown into any number of dishes or just warmed and served alongside some pancakes.
A fried egg on top with a soft yolk and crispy edges is the perfect finishing touch. You may find yourself making this for breakfast and for dinner!
3 tablespoons grapeseed oil
2 ½ c. peeled sweet potatoes, cut into ½” cubes
6 oz. Canadian bacon, diced
1 c. chopped yellow onion
2 tbsp. Dijon mustard
2 tbsp. horseradish
2 c. arugula
1 tbsp. olive oil
1 avocado, peeled and cut into chunks
Heat grapeseed oil in a nonstick pan over medium-high heat. Add sweet potatoes, cover, and cook 5 minutes.
Stir in Canadian bacon, onion, mustard, and horseradish. Cover and cook until the sweet potato is tender and the bottom turns golden, about 8-10 minutes.
Flip sections of the hash and press down with a spatula. Cook uncovered another 8-10 minutes, flipping sections occasionally so hash browns evenly. Stir in arugula and cook a few minutes until it wilts.
Meanwhile heat olive oil in another nonstick pan over medium-high heat. Add eggs and cook until whites are set but yolks are soft.
Divide hash among four plates. Top each with ¼ of the avocado and 1 fried egg. Serve immediately.
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