3624. BACON, SALAMI, and SWEET POTATO HASH

serves 4 


6 slices bacon, diced

2 medium sweet potatoes, chopped into 1-inch cubes
1 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
3 cups baby spinach leaves
8 ounces dry salami, casing removed, cut into 1/2-inch cubes
1/2 teaspoon ground nutmeg
Zest of small orange
4 large eggs

Cook bacon in a skillet over medium-high heat, until crisp. Remove the bacon from the pan with a slotted spoon and place on a paper towel. Add sweet potatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the pan. Cook until brown and crisp, about 25 minutes. Remove the potatoes from the pan and place on a paper towel.

Add oil, onion, bell pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until the vegetables have softened, about 5 minutes. Add spinach, salami, nutmeg, orange zest. Cook until the spinach is wilted. Add bacon and potatoes, stir to combine.

Make four holes in the hash and break an egg into each. Cook until the eggs are cooked through. To cook faster, place a lid over the pan.


bacon recipe source: Lauren Grier, Climbing Grier Mountain (@GrierMountain), October 17, 2012

2120. SWEET POTATO HASH with BACON and SPICY HOLLANDAISE

makes four servings


8 slices thick-sliced bacon
3 medium sweet potatoes, cut in 1/2-inch pieces
1 medium onion, chopped
salt and ground black pepper
2 to 4 tablespoons pure maple syrup
2 tablespoons cider vinegar
8 eggs
1 cup milk
1/4 cup butter
1 .9-oz. envelope hollandaise sauce mix
1 tablespoon chopped canned chipotle peppers in adobo sauce
fresh chives

In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.

In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm.

Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.

In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.

To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives.


bacon recipe courtesy of: Better Homes and Gardens/BHG.com, Meredith Corporation, 1716 Locust Street, Des Moines, Iowa 50309-3023