Crunchy Salty Sweet

On the weekends, when I have no where to be, and am not rushing to consume something as quickly as possible, you can pretty much count on me making some sort of hash.

Some days it’s as simple as sautéing up some diced potatoes (ok, technically that could be considered home fries…), other days I throw in veggies, and if I’m feeling saucy, I’ll get in there with tons of bacon.

For this variation, I kept it pretty simple, using things I had in the pantry, and went for sweet potatoes instead of russet. Add an egg on the top, and you have yourself a filling and nutritious breakfast.

Add some olive oil into a heavy bottomed skillet and get it super hot over medium-high heat.

Add the potatoes into the skillet, and make sure they are in a single layer.

Add in the spices.

Ignore the temptation to move the potatoes around, you want them to form a pretty dark crust before you flip them (about 8-10 minutes). You could optionally par-boil the potatoes to make this step go much quicker, but I went the slow route on this occasion.

When ready to flip, in large batches, get the other side of the potatoes browned. This will take another 8-10 minutes. They will be on the verge of burned, which is just how I like them.

While the potatoes are cooking, in a separate pan, sauté together the peppers and onions over medium heat.

Add in some salt and pepper and a little more red pepper flakes (if you like it hot).

When the vegetables are fairly soft, add them into the sweet potatoes. You could even add some cooked chicken at this point to boost the protein (a take on Gina’s sweet potato hash).

Cook until everything comes together. I found it needed about 5 additional minutes for everything to be cooked through appropriately. Season the hash to taste.

Wipe the pan you used for the vegetables, and cook each egg. I made mine sunny side up, but over easy would be great too.

Portion out the hash onto two plates, and top each with an egg.

Break the yolk for some drama, and inhale.

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Makes: 2 servings

Prep: 5 minutes, Cook: 30 minutes, Total: 35 minutes

• 1 large sweet potato, diced small
• 1/2 bell pepper, sliced
• 1/2 white onion, sliced
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon red pepper flakes
• kosher salt and freshly cracked black pepper, to taste

Add some olive oil into a heavy bottomed skillet and get it super hot over medium-high heat.

Add the potatoes into the skillet, and make sure they are in a single layer.

Add in the spices.

Ignore the temptation to move the potatoes around, you want them to form a pretty dark crust before you flip them, 8-10 minutes.

When ready to flip, in large batches, get the other side of the potatoes browned. This will take another 8-10 minutes.

While the potatoes are cooking, in a separate pan, sauté together the peppers and onions over medium heat until softened.

When the vegetables are ready, add them into the sweet potatoes.

Cook until everything comes together. I found it needed about 5 additional minutes for everything to be cooked through appropriately. Season the hash to taste.

Wipe the pan you used for the vegetables, and cook each egg. I made mine sunny side up, but over easy would be great too.

Portion out the hash onto two plates, and top each with an egg.

Enjoy!