Holiday weekends are the best…especially when it’s sunny, blue skies and highs in the upper 50s/low 60s. Oh man, I can’t get over the weather we’ve been having.
We spent the day in Seattle on Saturday with friends and shopped at Pike’s market, ate a a super yummy restaurant called Terra Plata and went to a couple breweries for some good craft beer. I really love this area and feel very lucky that we’ve been able to experience living in Washington.
Since it was so nice, the kids played outside almost all day Sunday and Monday so I had to to take the day off from blogging… and even when they wanted to rest they took out a giant beach umbrella and sleeping bags to our deck and took quiet time outside in the beautiful weather. As they did that I got to cook a little!
This turned out pretty delicious, even my 8 year old approved (and he doesn’t like sweet potatoes!).
It’s got a kick from the red pepper flakes, and has just enough bacon to give it an extra boost of flavor. The cast iron skillet really does it’s magic as it adds yummy flavor to each layer of the recipe, but of course if you don’t have one, any skillet will do.
I mean, how can you go wrong with potatoes, bacon and eggs?
Unless of course you’re a vegetarian, then just omit the bacon… and eggs (unless you’re an ovo-vegetarian, then you’re good to go). By the way, if I were a vegetarian, I would most definitely be an ovo-vegetarian. I heart eggs.
I mentioned to my husband that I should’ve fried the eggs first for photo purposes and he totally disagreed stating that he had no desire to see a perfect looking white egg with yellow center and that this looked more real or “rustic” as I like to call it (I love calling messy food rustic!). Plus it’s how we like our eggs. So I trusted him.
However, if you prefer a more “perfect” looking egg, you can fry them first before you start with the potatoes and veggies (or you could even use a different skillet) and just set aside while you make the hash.
This is a flavor-packed, filling, healthy meal that you can enjoy for breakfast, lunch or dinner! And the leftovers were great (if there are any)!
and I was in a time crunch to put my real camera away, but had to share the post-photo shoot iPhone pics as I devoured this meal. So good.
[Tweet “Make this delicious Sweet Potato Hash With Bacon and Eggs for meal of the day! via @nutritiouseats” #fitfluential]
- 3 slices of center-cut nitrate-free bacon, chopped (I trim mine of some of the excess fat)
- 2 sweet potatoes, scrubbed clean, peeled and cut into ¼ inch dice
- 2 teaspoons olive oil
- 1 red bell pepper, diced (core and seeds removed)
- ½ onion, diced
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon dried rosemary
- Salt-and-pepper
- 4 eggs
- In a large cast-iron skillet on medium heat, cook bacon until crisp, about 7 minutes.
- Remove bacon and place on a small plate lined with a paper-towel.
- Add the sweet potato pieces to bacon fat in the same cast iron skillet, cover with a lid or a piece of foil and cook until tender about 10 to 15 minutes, stirring occasionally.
- Remove sweet potatoes and transfer to a large bowl. Add 2 teaspoons of olive oil to the skillet, add onion, pepper and garlic and cook until tender, stirring occasionally, about 5 minutes. Remove veggie mixture and transfer to the sweet potato bowl.
- Lower the heat a little, wipe skillet with a paper towel to remove some food residue that might cause the eggs to stick. Grease pan with a little more oil if needed. Crack eggs into the skillet (two batches if needed), season with salt and pepper and fry to desired doneness. I like mine over-easy with just a slightly runny yolk. When all eggs are done, transfer them onto a plate.
- Dump the sweet potato/veggie mixture back to the skillet and cook for about 2 more minutes, season well with salt and pepper. Turn off the heat, stir in the bacon and top mixture with the eggs and serve warm.
- remove carefully to a plate.
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Easy Vegetable Soup
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Mmm! I just bought a dozen eggs. I have a huge hunk of grass-fed beef bacon in my freezer and… Lots of butternut squash, so I can TOTALLY make a variation of this deliciousness!
GiGi Eats recently posted..Meghan Trainor, HP and I #BendTheRules
Yes!!!
I saw your photo on IG and had to come immediately to your blog to pin the recipe! OMG YUMMY!
Christine @ Love, Life, Surf recently posted..20 Minute Upper Body Workout
Thanks so much friend!
YUM YUM! We just had something very similar for dinner Monday night although I think yours looks much better. Pinning!
Angela @ Happy Fit Mama recently posted..Why I Run
How funny. Thanks girl!
I die…. looks absolutely perfect girl!
Brittany @ Delights and Delectables recently posted..WIAW: Snow Day
Thanks friend!
That looks so tasty! I am pinning for later!
Betsy recently posted..Finish It! Gear 3 Pocket Running Belt Review
Thank you Betsy!
You can never go wrong with bacon and eggs! What a perfect brunch recipe!
Lisa @ Healthy Nibbles & Bits recently posted..Slow Cooker Curried Chicken Tacos with Avocado Crema
I agree! Thanks Lisa!
I’ll just go with the savory sweet potato hash 😉
Rebecca @ Strength and Sunshine recently posted..Celiac Disease Is Not An Allergy
Ok, that’s fine 😉
Seriously – these look AMAZINGLY delish! Thanks for sharing this because I am all about breakfast type dishes! Yummmm….
Thanks so much Karen!
This looks delicious! I will be making this for breakfast this weekend. I am so happy to have found your website.
Aww, thanks so much Cassandra! I appreciate it.
This is a phenomenal recipe! It was just perfect for us with over-easy eggs.