Every now and then I want everything for Breakfast…and this recipe does it for me! Sweet Potato Hash with Bacon & Spinach and Eggs on Top. Yum Yum!
It’s Saturday morning and I don’t have a lot of time to write… because I’m running out the door headed to downtown LA, to buy fresh flowers and bamboo at the Flower Market!
Don’t forget to do something you love today!
Ali in the Valley
Ingredients
- ½ pound bacon
- 1.5 cups peeled and diced sweet potatoes (you can use any sweet potato variety)
- fine grain sea salt to taste
- 2 cups fresh spinach (roughly chopped)
- 3-4 eggs
- salt and pepper
- 2 tbsp chopped fresh chives
Directions
- Heat a 10 or 12 inch heavy ovenproof skillet on the stove over medium-hi heat. Chop your bacon into 1 inch pieces and add to the heated skillet. Let the bacon cook until a bit crispy but not yet done, and drain off a bit of the fat, leaving enough to cook the potatoes.
- Put the chopped sweet potatoes in the skillet with the bacon and toss to coat with fat, then sprinkle salt on to taste and toss again.
- Lower the heat to medium and cover the pan to let the potatoes soften a bit. After 2-3 minutes or so, uncover and stir to evenly brown.
- Once the potatoes are browning and soft, add the spinach and just toss to coat and soften.
- Remove from heat and carefully crack each egg in a different spot on top of the hash so as not to “break” the yolk. Sprinkle a bit of salt and pepper over the eggs, and put the entire skillet in the preheated oven for 5-10 minutes, depending on how well done you want your eggs cooked. I cook mine until the whites are set and the yolks are creamy.
- Check often, and, when eggs are cooked to preference, remove the skillet (carefully!) from the oven. Sprinkle a generous amount of chopped fresh chives over the top, and let sit for 5 minutes before serving.
