Sweet Potato Hash with Sunny Side Up Eggs & Bacon
Being new to the blogging, cooking, and the boyfriend world, I was flattered when VA is for Bloggers asked me to do a guest post on a romantic meal for the big V-day weekend!
Up until recently, I typically had a date with
a bottle several bottles of wine, cheese, Ryan Gosling movies and my best girlfriends on Valentine’s Day (an undeniably awesome way to spend it), but this year I have plans in Asheville, N.C. with my fellow foodie & beer-nerd boyfriend (hi Geoff!).
Now, we’ve already reserved a table at Rhubarb this Friday night and will probably be stuffing our faces with one of Asheville’s many fantastic brunch menus on Saturday morning (recommendations welcome!). However, to those of you staying in for a cozy Valentine’s Day this weekend, I say: forget about making a fancy dinner on Friday night—focus on making an amazing brunch the next morning (or afternoon, if we’re being honest here).
There’s nothing that makes me feel more lovestruck than waking up late on a Saturday to the smell of eggs and bacon sizzling away in the kitchen. Not only does this smell mean that I get to eat a savory breakfast, but it means that it’s already cooking and I have to put in absolutely no effort other than getting dressed and sticking a fork in my mouth.
Plus, everyone knows that breakfast in bed is a time-tested and respectable romantic gesture. Some things never change, despite the internet. Thank god.
Thanks to my recent dalliance with paleo and the freak fact that I woke up at 8:30 the other Saturday, I was able to throw together a pretty kick-ass, sneakily nutritious breakfast plate for my Geoff and myself. Although I’m usually the one hitting the snooze button endlessly (attractive), Geoff slept in this time which gave ME time to shred the potatoes and get everything ready for when he woke up.
I’ve seen variations of this recipe floating around a few other blogs, but decided to make it my own by adding in bacon (earth-shattering, I know). While the sweet potato-shredding does require a bit of work if you’re using a mandoline blade like me, you can save yourself the effort by simply julienning the potato in a food processor. Otherwise, it’s easy peasy—and looks fancy to boot. It’s even pretty without the eggs:
Your SO will never know that you put in minimal effort to make them feel incredibly loved on (the morning after) Valentine’s Day. And, a side or 3 of mimosas doesn’t hurt either.
Ingredients (Serves 2)
- 1 large sweet potato (or yam, whatever you want to call it)
- 2 slices bacon (I used Trader Joe’s Applewood Smoked Bacon)
- 4 eggs
- 2 cloves of garlic, chopped
- 1 TBSP butter
- Salt, pepper, & other seasonings of choice (I used a southwest blend)
1. Shred the sweet potato into hash browns using a julienne blade on your mandolin slicer or food processor. I left the skin on, you can shave it off if you’d like.
2. Season the shredded sweet potatoes with southwest seasonings and salt and pepper to taste. Toss to coat evenly.
3. Throw the bacon slices into a frying pan on medium-high heat.
4. Once the bacon is about halfway cooked, throw in chopped garlic.
5. Once bacon is fully cooked, remove from pan, keeping the fat in the pan for cooking.
6. Throw in the sweet potatoes and cover the pan. Cook until the hash is tender and slightly crispy on the edges.
7. As the hash finishes cooking, heat up another pan on low-medium heat and add in a TBSP butter.
8. Crack two eggs into a small dish, being careful not to break the yolk. Once butter is melted, gently pour eggs into the pan, season with salt & pepper, and cover with a lid. Let cook for 2-4 minutes until egg white is cooked through. Repeat with other two eggs.
9. Once sweet potato hash is finished, divide in half and plate. Then, slide cooked eggs on top of hash, seasoning again with salt & pepper, and add bacon on the side.
Then, dig in and enjoy!