Sweet & Spicy Breakfast Hash

Nothing soaks up a night of too many Chardonnays like some potatoes.  Sweet potatoes are low-calorie, high in Vitamins A, B5 and B6 as well as riboflavin.  This hash will put some pep in your step any morning of the week!



2 large sweet potatoes (about 1 lb); diced into ½-inch cubes

½ white or yellow onion; diced

1 Fuji apple; cored and diced

4-5 slices bacon**; diced

½ tsp. kosher salt

½ tsp. cinnamon

½ tsp. powdered ginger

¼ tsp. ground black pepper

¼ tsp. red pepper flakes

4 eggs (optional)

Thinly sliced scallions (optional; for garnish)

Make it:

In a large skillet; heat the diced bacon over medium-high until the bacon bits are fully cooked and crispy. Remove the bacon from the pan with a slotted spoon and drain on a paper-towel lined plate. Set aside.

Add the diced onion and sweet potatoes to the bacon grease in the pan and continue to sauté over medium to medium-high heat until the sweet potato begins to soften and the onions are translucent; about 10 minutes. Stir frequently.

Once the sweet potato and onions have softened, add the diced apple and all the spices. Stir several times to incorporate, then allow the sweet potatoes to begin to get brown and crispy by only stirring every 1-2 minutes. It should take another 5-6 minutes for the sweet potatoes to get that nice crust and the apples to soften. At this point, add the bacon back to the hash and stir until heated through (about 1 minute).

If you’re feeling sassy, top each portion of hash with a fried egg or two and some thinly sliced scallions and watch your hangover disappear!

**This would also be delicious with sweet or spicy Italian sausage. Sub two sausage links for the bacon; remove casing and crumble meat into the skillet. Cook until browned, then remove with a slotted spoon and drain on a paper-towel lined plate. Cook the veggies in the sausage fat (add a little coconut oil if necessary) and return the sausage to the hash once the veggies are cooked and browned. Stir until heated through and dig in!

Serves 2-4.


A tequila sunrise (1.5 oz. tequila, 3 oz. orange juice and 1 oz. pomegranate juice — all over ice).  Or I guess you could have coffee, too.

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