This one is one of my favorites. We've been doing a lot of experimentation with breakfast lately because I like to keep it fresh but this is a favorite. I cook this at least once a week with leftovers for the rest of the week or once every two weeks so we don't get tired of it.
It's simple and tasty but it does require a bit of prep.
Here's the recipe:
- 1 large sweet potato, diced into 1cm size cubes
- 1 green capsicum, diced
- 1 red capsicum, diced
- 4 rashers of bacon, sliced into 2 inch lengths
- 1 onion, diced
- 4 gloves of garlic, minced
- 4 tablespoons olive oil
- Salt and pepper to taste
- 4 eggs
- Slice bacon and spread it out in one layer on a foil-lined baking tray. Put in the oven at 180°C and cook for about 25 minutes or until bacon is slightly browned but not crispy. When done, remove from oven.
- While bacon is cooking, peel and cube sweet potato, diced all the other vegetables, and mince the garlic.
- In a large pan, add in two tablespoons of olive oil and put in sweet potatoes. Try to spread out the sweet potato evenly in one layer and let it cook in the pan for about 2 or 3 minutes, then turn over and cook more. Allow one of two sides of the sweet potato to caramelize to get more flavor. Season the sweet potato with a pinch of salt and pepper or as much as you like to taste while cooking. When the sweet potato is ready you should be able to pierce it with a fork. Remove from pan and set aside.
- In the same pan, add the remaining olive oil. Put in onions and garlic and saute until onions are translucent. Add capsicums and cook for about 3 minutes. Season the capsicums and onions with salt and pepper to taste. By then, the bacon should be ready.
- Add the sweet potato back into the pan. Then add the bacon from the baking tray into the pan and include the bacon fat. The bacon fat adds flavor. With everything in the pan, mix thoroughly to ensure everything is cooked through. Set aside while keeping it under a low heat to stay warm.
- In another pan, crack eggs and cook them sunny side up. When they are cooked, serve the sweet potato hash into a plate and top with eggs. Enjoy.
This recipe will cook enough to serve 6. We usually have two serves for us for breakfast and have enough left for two more breakfasts on other mornings. These keep well in containers for up to three or four days if you have a good fridge.
The first time I cooked this recipe I thought it was a lot of work with all the slicing and dicing and prep, but now that I'm used to it, it's easy to do. The whole process takes about 30 minutes from start to finish.
If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.
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