A few bites into this delectable Sweet Potato Bacon Breakfast Hash, I said to my husband that this was the best way I have ever enjoyed sweet potato.
And trust me, I love sweet potato, in almost any preparation…but there was something different about this meal. It was perfect!
We topped our sweet potato bacon breakfast hash with fresh parsley from our garden – does it get any better than that?!
1 large sweet potato, peeled and diced finely
2 pieces of bacon, cooked and chopped finely
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1/4 tsp cayenne pepper
1/8 tsp turmeric
pinch of sage
1 tbsp organic light brown sugar
salt and pepper, to taste
fresh parsley, to garnish
1. In a large skillet, melt half of the butter. Once melted, add in the sweet potato and then drizzle in the olive oil. Stir for a bit until they’re slightly softened. Once softened, mix in the cayenne pepper, turmeric, sage, brown sugar, salt and pepper. Continue cooking on medium heat, stirring often.
2. Once the sweet potato is close to being done, add in the bacon. Now is the time to add the other half of the butter to crisp everything up. *Make sure not to burn your hash, you just want to crisp it!
3. In a separate skillet, cook the eggs over easy (or however you prefer them). Top with salt, pepper, and parsley. Enjoy!