Sweet Potato-Green Apple Hash with Fried Egg and Rosemary Bacon
This Sweet Potato-Green Apple hash is perfect for breakfast, lunch or dinner. It’s full of healthy and satisfying ingredients, and comes together in less time than you think!
MAKES: 4-6 servings
PREP TIME: 10 minutes
COOK TIME: 30 minutes
INGREDIENTS
FOR THE HASH:
4-6 eggs
1 1/2 tbsp. olive oil (more for drizzle)
1 tbsp. salted butter
2 large sweet potatoes, peeled and medium diced
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tbsp. light brown sugar
2 green apples, diced
1 small red onion, diced
1/2 tbsp. capers
1/2 cup raisins
1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1/4 tsp. vanilla extract
1 tsp. maple syrup (optional)
Juice of 1 lemon
1/4 tsp. liquid smoke
1/4 cup fresh cilantro , chopped
Kosher salt
FOR THE BACON:
4 slabs of bacon
1/2 tsp. dried rosemary
1/2 tsp. light brown sugar
Liquid smoke
Freshly ground black pepper
DIRECTIONS:
Preheat over to 400 degrees. Heat 1 tbsp. olive oil and butter in a large iron skillet or ovenproof pan over medium-high heat. Add the sweet potatoes and sauté for about 4 minutes or until light golden brown. Season with brown sugar, cinnamon and ground ginger.
Add the remaining oil, onions, capers and raisins, sauté for about 3 minutes. Season with onion powder and garlic powder and light salt. Pour in vanilla extract, maple syrup, lemon juice, and liquid smoke. Continue to cook for 3-4 minutes. (Note: drizzle with olive oil, if needed.)
Place the skillet with the hash in the oven, roast for 10 to 15 minutes or until the vegetables are caramelized and tender. Taste, adjust with seasonings, if needed.
In a separate skillet, cook 4 slabs of bacon over medium-high heat. As it cooks sprinkle rosemary, brown sugar, 4 dashes hickory liquid smoke, and a dash of black pepper. Cook bacon until crisp, then place on a paper towel-lined plate.
Fry eggs to preference – either sunny side up, over easy or over medium.
Remove skillet from the oven and toss with chopped cilantro, top with fried egg and rosemary bacon. Enjoy!