Chris' Recipes

Bon Appetite!

Sweet Potato, Bacon Hash with Poached Eggs

Written By: Chris - Oct• 29•13

This is a hearty breakfast, not for the every day eatin’!  From time to time, I like to change up out weekend breakfast and just want something this rich and delicious.  I wouldn’t say it’s a “bad” breakfast choice as eating the sweet potatoes is beneficial because they are packed with calcium, potassium, and vitamins A and C.   Red peppers are loaded with antioxidants vitamins A and C help to prevent cell damage, cancer and diseases related to aging, while they support immune functions and though I usually only think about eating onions because of their wonderful flavor, it’s nice to know that they are recommended for people trying to prevent cardiovascular disease, cancer and infections.

Now the bacon?  Unfortunately, bacon doesn’t have a lot of good nutritional value.  You could stretch the thought because it does contain some choline, which is needed for brain health, and some monounsaturated fatty acids, which are good for you, but let’s be real and accept the fact that it is high in the saturated fats that are associated with cardiovascular diseases.  As much as we love it’s rich aroma, mouth-pleasing fat content, and a salty, slightly sweet but still meaty flavor, is also loaded with sodium, which can be a problem for some people who have high blood pressure.  (Bill, so we usually just skip it because I don’t need it either) It adds incredible flavor, but I think it’s safe to assume that bacon isn’t good for you.  Meanwhile, enjoy this dish once in a while as a treat!

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Ingredients:

1 Sweet Potato, peeled and diced into small cubes
1/2 lb. Rosemary & Garlic Red potato Wedges, because it’s what I had on hand
1 Onion, medium chopped
1 Tablespoon Oil
4 to 6 Thick-cut Bacon, chopped
1 Red Pepper, seeded and cut into small pieces
Salt & Fresh ground Black Pepper, to tast

Chop and saute onions in the butter until they start to become translucent.

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Add the chopped bacon and sweet potato.  Lower the heat slightly and down for about 30 minutes, stirring occasionally, and lowering the heat if the potatoes seem to be burning.

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Continue to cook, turning frequently until the sweet potato are soft and the bacon is dark before adding the new chopped potatoes.  I think next time that I would par-cook the sweet potatoes.  (Bring large pot of water to a boil and add diced sweet potato.  Boil for five to eight minutes, until cubes are cooked through. Drain the water and set the sweet potato cubes aside to dry while you cook the bacon and onions; this way you could drain it better!) Drain away any excess fat.

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Meanwhile, cut the red pepper and saute slightly in another skillet over medium-high heat.

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Add the peppers to the bacon,, potato combination and season with pepper and a bit of salt to taste.  Set aside while you poach the eggs.  Though it’s not necessary, you should start with eggs at room temperature.  You will need a large pot of water that has just enough vinegar to allow the egg whites to hold together.  (about 1/3 Cup of Vinegar to one gallon of water)  Typically, a “rare” poached egg will have a very runny yolk, while a “well-done” poached egg will have a bit of a thicker yolk.  In a pot, heat the water to a soft simmering boil and add the vinegar.  Crack each egg into it’s own individual ramekin or small bowl.

 

Slowly pour each egg from its dish into the water.  If desired, you can swirl the pan a bit with your wrist to help for the shape of the egg and to keep it from sticking to the bottom of the pan.

 

Poach the eggs for three to four minutes.  Cooking time may vary according to the size of the egg and how solid you prefer them.  Remove the eggs from the water with a slotted spoon and serve on top of the warm hash.

Enjoy!

Cheers!
~Chris

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2 Comments

  1. Can’t wait to try the poached egg! Something tells me it’ll take a few tries to get it right..

    • You can do it Michelle! It’s not that hard! Season the water. Crack one egg into each bowl, taking care not to break yolk; let stand for five minutes, to come to room temperature.
      Meanwhile, bring the saucepan of water with vinegar to a boil over medium-high heat. Using a whisk, vigorously swirl water until a vortex forms in the center. Slip one egg into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil. The egg white should wrap tightly around the yolk and form an oval shape. As soon as water returns to a boil, reduce heat to medium and gently simmer egg, frequently swirling water, for two minutes. Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white. Place egg on paper towels and gently blot; transfer egg to a bowl or plate. Repeat with remaining egg. Happy Cooking!

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