Thursday, December 6, 2012

SW Sweet Potato Bacon Hash

Yum

Firstly, before I say anything else, I want to apologize for these atrocious pictures! I rely heavily on natural lighting for my photography, and it seems that as soon as the sun sets and I have to take pictures in my dimly lit ceiling fanned kitchen, all my photography knowledge just disappears. So, sorry.

Ok, so it is probably very public knowledge by now that my husband is a hater of winter squash. Does not like it. Especially when it is covered with butter, brown sugar and cinnamon. And let's not even mention marshmallows, ok? I just cannot understand this, and so I have been desperate to try and find some way that he will eat them. Masking them with spicy southwestern flavors seemed like it would be a good try, especially with bacon in there, too!! And you know what, he said that maybe sweet potatoes were not so bad after all, in small quantities. Coming from him, that is a glowing review. And I loved this, by the way! :) 


Southwestern Sweet Potato Bacon Hash (Apple A Day

1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried chipotle chili flakes
2 medium sweet potatoes, peeled and cut into 1/2" cubes
2 TBSP olive oil
1/2 lb of bacon
1 large onion, diced
15 ounces black beans
4 eggs
2 green onions, chopped

Preheat oven to 400F.
In a small bowl, mix together the salt, pepper, chili powder, cumin, and chipotle flakes. Set aside.
In a large bowl, toss together the sweet potatoes with the olive oil and half of the seasoning mixture.
Spread on a rimmed baking sheet and bake for 10 minutes, until just beginning to soften.
Remove the sweet potatoes from the oven, set aside, and leave the oven on.
In a large oven proof skillet over medium heat, cook the bacon until crispy.
Remove the bacon, crumble, and set aside, reserving the bacon grease in the skillet.
Add the onion to the pan and sauté for about 5 minutes.
Add in the sweet potatoes and remaining spice mixture and sauté 3 minutes.
Add the black beans and 3/4 of the bacon crumbles and cook until just warmed through.
Make 4 wells into the hash and crack and egg into each one.
Place the skillet into the oven and cook until the egg whites are cooked but the yolks are still a little runny (about 5-7 minutes).
Remove the skillet from the oven and garnish with the remaining bacon and green onions. 
Serve immediately and Enjoy!


4 comments:

  1. This time of year is so difficult to get good photos... I love this hash -- it looks delicious. I really love sweet potatoes. This is a lovely dish for any meal.

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  2. That looks SO tasty. I am a huge fan of hash, as well as of sweet potatoes, so you kinda had me from the get go... But YUM!! :)

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  3. The picture seems to show corn in the dish. Can you tell me how much you added?. Was it frozen or canned?

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    Replies
    1. Yes! I did throw some corn in there, to try and make up to my husband for the sweet potatoes. I didn't measure them, I just threw some frozen kernels into the pot while it was cooking. Maybe 1/2 a cup? Start there, and you can always add more if you want more!

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