Skillet Sweet Potato Breakfast Hash

Skillet Sweet Potato Breakfast Hash

Mother’s day is right around the corner, and I wanted to put together a a brunch for her that would make her feel appreciated. I wanted to make something unique for her special day, but I also wanted to make something I knew she would love, and not expect. Just like me, she loves savory breakfast foods, and she is a huge lover of vegetables, so I knew that she would love my recipe for breakfast egg hash. I used sweet potatoes to add a little sweetness to the dish.

This recipe is very easy to put together, and spells special-occasion-brunch. I love anything with a runny egg on it. Once you break the perfectly cooked yolk, it drizzles over all the sweet potato hash and it is like a creamy, delectable sauce. I may have to bake 2 eggs in my hash next time.

I decided to use individual cast iron skillets for easy eating and presentation. This is also a perfect way to customize your mom’s favorite veggies and prepare the one’s she loves the most. This also is a great way to make your own hash if you both have different flavor preferences.

Skillet Sweet Potato Breakfast Hash

This brunch is perfect to pair with either red or white wines. I prefer to pair it with Cambria Chardonnay and Pinot Noir, because two is better than one!

Skillet Sweet Potato Breakfast Hash

Skillet Sweet Potato Breakfast Hash

Serves 2

Ingredients: 

  • 2-3 tablespoons olive oil or butter for sautéing
  • 4 slices thick-cut bacon
  • 1 medium vidalia onion, sliced into rings
  • 1 medium apple
  • 1 large (or 4 small) sweet potato
  • 1 tablespoon fresh thyme, leaves stripped from the stems
  • ½ tsp. ground cumin
  • kosher salt, to taste
  • freshly cracked pepper, to taste
  • 2 large eggs
  • small bunch fresh kale
  • grated parmesan cheese (optional)

Directions:

1. Pre-heat oven to 350 degrees. 

2. Cook your bacon in your cast iron skillet, or any heavy skillet and cook until browned. Remove from pan and place on paper towel. Remove or drain most of the bacon grease. I like to keep a little for the flavor. Add garlic and onions and sauté until onions are translucent and caramelized. 

3. Peel and chop sweet potato into 1/2″ cubes. Toss with olive oil and season with salt and pepper. Add to skillet and cook until tender. 

4. Chop apple into 1/2″ cubes. In the skillet with the sweet potatoes and onions, add bacon and apple. 

5. Chop kale into bite sized pieces and right before you place your skillet into the oven, add to skillet and mix well. 

6. Season your hash with salt, pepper, cumin, thyme. Divide your hash into your personal sized cast iron skillets (or you can keep in this same pan.) Create a shallow hole and crack an egg in it.

7. Place in the oven and cook for 8 - 10 minutes or until whites are cooked through. Sprinkle with cheese and serve. 

Skillet Sweet Potato Breakfast Hash

If you would like to see the entire Mother’s day brunch photos, you can check it out here.