This deliciously satisfying breakfast came about last weekend when my husband and daughter wanted a hot breakfast but I didn’t have enough ingredients on-hand to make the decadent pancakes they wanted. This breakfast was pretty far from pancakes, but yet they both loved it. It’s simple to make, can be made as easily for one person or for a crowd and it’s good for you. And, what doesn’t taste better with an egg on top!?
Instead of the traditional white potatoes usually used in a breakfast hash, this recipe makes use of sweet potatoes. These beautiful orange spuds are great for the digestion — they soothe both diarrhea and constipation. They are also good for your skin and they can help rid the body of excess water. They contain vitamins B, C and D and also iron and magnesium. So much better than white potatoes…
Recent research shows that egg yolks have no effect on cholesterol. Perhaps even more importantly, research is showing that cholesterol has very little bearing on heart health. If you are eating eggs (and chances are you should be), eat the whole egg, not just the whites. Really, eggs are nature’s perfect food and they come pre-packaged in their simple shells — they really weren’t made to be split up. Egg yolks have a lot of vitamin B and actually can help reduce inflammation in the body. Organic eggs are a healthy choice in the average diet. Read up on it and see if they might be a good choice for you.
Dice your sweet potatoes…
Slice and cook your bacon…
Remove the bacon from the pan and add the sweet potatoes to the bacon grease and sauté them until they are beautifully browned…
Slice up some scallions…
Add the bacon and scallions to the pan with the sweet potatoes…
Then crack your eggs on top…
Cook until the whites are cooked but the yolks are still runny and sprinkle with a little fresh parsley. You can even drizzle it with a little truffle oil…
Serve hot… you can just pass out some forks and eat right out of the skillet. Enjoy!
Sweet Potato And Bacon Hash With Eggs
1 large sweet potato, peeled and diced
4 slices of bacon, sliced into 1-inch pieces (use organic, nitrate-free bacon)
2 scallions, sliced
sea salt and black pepper to taste
1 Tbs minced fresh parsley
truffle oil to drizzle on top (optional)
4 organic eggs
Cook the bacon in a medium skillet until starting to become crispy. Remove with a slotted spoon to paper towels to drain.
Add sweet potatoes to same skillet and cook, stirring occasionally, until they are browned and cooked through (about 10 minutes).
Add bacon and scallions to the sweet potatoes and stir to combine. With the heat set to medium, crack the eggs on top of the mixture. Let sit for about 2 minutes and then cover the pan for another few minutes until the whites of the eggs are cooked but the yolks are still runny. Season with salt and pepper. Drizzle with truffle oil and sprinkle with parsley. Serve right in the skillet with a few forks or divide onto plates. Enjoy!
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