Sweet Potato and Bacon Hash with Baked Eggs

A short while ago, I wondered if I’d ever catch the attention of a book publisher interested in my writing. My ultimate goal of publishing a cookbook seemed like a pipe dream and one that I’d never realize, most likely. So, here’s where Sweet Potato and Bacon Hash with Baked Eggs comes into the picture. It’s the cover photo on my second and newest cookbook, Sweet Potato Love: 60 Recipes for Every Season, Skyhorse Publishing, September 2016.

What I only dreamed could happen, has happened twice.  In my lifetime.  How does that happen??

I’m most grateful to Skyhorse Publishing who took a chance on me and asked me to write Biscuits:Sweet and Savory Southern Recipes for the All-American Kitchen, my début cookbook. Lo, and behold, they decided they would take another chance and publish my second cookbook, too. God bless their sweet lovin’ hearts!

So, I’m hosting a giveaway for a signed copy of Sweet Potato Love.  The official release date isn’t until September 6, but here’s a chance to win an autographed copy prior to the release date!

Sweet Potato Love received endorsements from prominent folks in the world of Southern food writing.  A big, huge, gigantic thank you to Nathalie Dupree, Melissa Sperka and Stacey Little.  Here’s what they had to say,

“You’ll be charmed by the wit and photographs, will want to use sweet potatoes in new ways, and will keep this book handy all season long to stimulate your palate and dress the table.” __ Nathalie Dupree, television host and New York Times bestselling author of Mastering the Art of Southern Vegetables

“Jackie manages to transform the simple sweet potato into a fabulous ingredient worthy of being  showcased at any meal. It’s a potato lover’s dream come true – a real winner!” __ Melissa Sperka, author of Melissa’s Southern Cookbook

“There’s so much more to sweet potatoes than just casserole! Jackie shows some incredible ways to think outside the box when it comes to this amazing and versatile root vegetable.” __Stacey Little, author of The Southern Bite Cookbook

The rules of the giveaway contest are simple:

1. Post a comment on the blog post and shout out  your favorite way to eat sweet potatoes.
2. If you don’t think you like sweet potatoes, post a comment on the blog post saying, “I’m not on the sweet potato bandwagon yet, but I would like to see 60 different ways to use them.”
3. The contest ends 8/28/16  at 5:00 pm EST.
4. A winner, randomly selected, will be notified via email and will have 24 hours to respond.
5. The contest is open to US residents only.

If you decide to purchase the book through Amazon, please consider leaving a review.  The more reviews a book has, the more Amazon markets it. In the end, that helps me and it supports this site.  Reviews are much appreciated by me.

Good luck with the contest.  In the meantime, enjoy the recipe below.

 Sweet Potato and Bacon Hash with Baked Eggs

from “Sweet Potato Love” by Jackie Garvin

Preheat oven to 350 degrees

Yield: 2 to 4 servings

In recent years, folks have gone hash crazy. Modern hash doesn’t resemble the canned corned beef hash that I grew up with. Many types of vegetables and proteins are used to create different varieties of hash.  So, hash is a super star.  Make a hash from a super star ingredient, like sweet potatoes, and you’ve got something fittin’ to eat. Every brunch should have hash. The vegetable/portion can be made ahead and refrigerated. When it’s time to serve, put it in the skillet to reheat before baking the eggs.

4 to 6 strips of uncooked bacon, diced

2 medium raw sweet potatoes, peeled or unpeeled, in one inch dice

3 to 4 green onions, sliced. Include the greens! I don’t know why those aren’t used.

1 tablespoon fresh rosemary, finely minced

Salt and pepper to taste

4 fresh eggs

Over medium heat, cook diced bacon in a nine-inch cast iron skillet until fat is rendered and the bacon gets crispy.

Throw sweet potatoes, onions, and rosemary in the skillet on top of the bacon and its grease.  Stir to make sure everything is coated in bacon grease.  Press out into a single layer. Sprinkle with kosher salt and pepper. Continue to cook over medium heat.  Check the bottom side of the sweet potatoes and stir them when they start to brown.  Stir occasionally until the potatoes are tender but not mushy.

Make four little round wells in the hash for the eggs.  Crack an egg into each well and bake at 350 degrees for 10 minutes or until the white is set.

Serve immediately.  Well, take it out of the oven first and then serve immediately.

Print Recipe Pin Recipe Rate this Recipe

5 from 2 votes

Sweet Potato and Bacon Hash with Baked Eggs and a Cookbook Giveaway

Author: Jackie Garvin

Ingredients

• from "Sweet Potato Love" by Jackie Garvin
• Preheat oven to 350 degrees
• Yield: 2 to 4 servings
• In recent years folks have gone hash crazy. Modern hash doesn’t resemble the canned corned beef hash that I grew up with. Many types of vegetables and proteins are used to create different varieties of hash. So, hash is a super star. Make a hash from a super star ingredient, like sweet potatoes, and you’ve got something fittin’ to eat. Every brunch should have hash. The vegetable/portion can be made ahead and refrigerated. When it’s time to serve, put it in the skillet to reheat before baking the eggs.
• 4 to 6 strips of uncooked bacon diced
• 2 medium raw sweet potatoes peeled or unpeeled, in one inch dice
• 3 to 4 green onions sliced. Include the greens! I don’t know why those aren’t used.
• 1 tablespoon fresh rosemary finely minced
• Salt and pepper to taste
• 4 fresh eggs

Instructions

• Over medium heat, cook diced bacon in a nine inch cast iron skillet until fat is rendered and the bacon gets crispy.
• Throw sweet potatoes, onions, and rosemary in the skillet on top of the bacon and its grease. Stir to make sure everything is coated in bacon grease. Press out into a single layer. Sprinkle with kosher salt and pepper. Continue to cook over medium heat. Check the bottom side of the sweet potatoes and stir them when they start to brown. Stir occasionally until the potatoes are tender but not mushy.
• Make four little round wells in the hash for the eggs. Crack an egg into each well and bake at 350 degrees for 10 minutes or until the white is set.
• Serve immediately. Well, take it out of the oven first and then serve immediately.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

My latest recipes delivered weekly!

SIGN ME UP!

Sign Up for Free Recipes!