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

5 from 2 votes

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.

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