Sweet Potato Breakfast Hash
Mmmm, Mmmm…breakfast….the only real reason I like to get up each day. This sweet potato hash brings a welcomed sweetness to breakfast without over indulging on breakfast pastries or donuts. Although, I wouldn’t be mad about eating a donut with this hash. Donuts are like a perfect pairing to any breakfast. Or lunch. Or dinner. Donuts are just perfect. Ok, ok, I digress.
But this hash really is fantastic. And no hash is complete without a wobbly egg. The runny yolk and the sauciness of the hash make a great combo. The ingredients are easy to keep on hand and the steps are minimal to whip up for a quick breakfast.
Sweet Potato Breakfast Hash Recipe
Serves 1; easily double for 2.
Ingredients
- 1/2 cup sweet potatoes (about 1/2 of one large potato), diced
- 1/4 Tbsp butter
- 2 Tbsp pancetta, cubed
- 1/2 of a shallot, minced
- 1 large or 2 small garlic cloves, minced
- 1/2 tsp dried thyme (1 and 1/2 tsp fresh or about 3 sprigs of leaves, chopped)
- 1 Tbsp fresh parsley, chopped
- 1/2 cup water (1/4 cup and 1/4 cup)
- 1/4 Tbsp butter
- Salt and pepper
Directions
- Preheat the oven to 425.
- Peel the skin from the sweet potato and dice it into cubes. Toss the cubes with olive oil, salt, and pepper and add to a foil or parchment paper lined baking sheet in a single layer. Roast at 425 degrees for 15-18 minutes. Stir the potato half way through cooking.
- While the potato cubes bake, prepare the rest of the ingredients:
- Peel and mince half of a shallot and 2 cloves of garlic.
- Chop fresh parsley into 1 Tbsp.
- If using fresh thyme, remove the leaves from the stem for about 1 and 1/2 tsp.
- Chop the pancetta into small cubes.
- In a small bowl, mix 1/4 cup of chicken stock with 1 tsp cornstarch. Warm it in the microwave for about 30 seconds.
- Heat a drizzle of oil in a stainless steel skillet over medium heat. Add the pancetta and cook for about 3-4 minutes. When cooked through, remove and set aside.
- There should be a coating of grease in the skillet from the pancetta, if not add 1/4 Tbsp of butter to the skillet to melt. Add the shallot and garlic. Cook for 1-2 minutes.
- Add the stock/cornstarch and the thyme to the skillet. Stir while breaking up the flavors stuck to the bottom of the pan.
- Add the potatoes to the skillet. The cornstarch causes the liquid to thicken so it will reduce quickly – add additional stock if needed to keep the potatoes from sticking. Cook for about 2-3 minutes.
- Add the parsley and the pancetta to the skillet, stirring to combine.
- In a separate pan, cook an egg sunny side up or over easy until the edges begin to crisp.
- Remove the hash from the skillet and add to a plate.
- Return the skillet to the heat and add the remaining 1/4 cup of chicken stock. Cook for 2-3 minutes stirring to break up the flavors in the pan.
- Drizzle the hash with the reduced glaze and top with the egg.
A stainless steel pan works best in this recipe for deglazing. You can use a non-stick pan but you may need to reduce the amount of liquid.
Use the Extra Ingredients
Use the leftover sweet potato by cubing it, tossing in olive oil and 1:1 cinnamon and cumin. It tastes great as a side dish.
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