Best enjoyed as an autumn brunch or early-evening dinner, this hash is one of my favorite meals to make currently because the prep work isn’t too time-consuming, it’s extremely filling, and I can have it for breakfast, lunch, OR dinner! Aaaaaaand it looks nice, which is just an added bonus. (It’s also very easy to make it a vegetarian or vegan dish!)

It can also be made with regular potatoes, which I’m workshopping a recipe for at the moment.

Sweet Potato Hash

Ingredients:

1 Large Sweet Potato, diced or cubed

4 Slices Thick-Cut Bacon

½ Sweet Onion, diced

1 Cup Cremini or White Mushrooms, sliced

1 Cup Baby Spinach

2 Large Eggs (Note 1: Optional)

Kosher Salt

Black Pepper

Smoked Paprika

Olive Oil

Steps:

1. In a large, nonstick skillet, cook bacon until evenly brown and fat has rendered.

2. Remove bacon, let cool slightly, then either chop or crumble into small pieces. Set aside.

3. Add diced sweet potato to the skillet over medium-high heat and toss in rendered bacon fat. Once evenly coated, season with salt, pepper, and paprika and toss again. Continue to cook for 15-20 minutes, stirring/tossing occasionally.

4. In a separate pan, heat olive oil over medium heat until shimmering.

5. Add mushrooms and cook, stirring occasionally, for 5-7 minutes until softened and golden brown.

6. Add diced onion and continue to cook until translucent, about another 5-10 minutes.

7. Add spinach and press down to coat in oil and toss with other vegetables. Season with salt and pepper, (Note 3 - any other spices you may want can be added), until spinach has shrunk and nicely sauteed.

8. Turn off heat, add vegetables and chopped bacon. Toss together a few times over medium-low heat.

9. Transfer to shallow bowl for serving. Top with cheese, eggs, sauce, or anything else you may want.

10. Enjoy!

Notes:

1. Best served with 1-2 over-easy eggs on top.

2. Can be prepared with any variety/combination of sauteed vegetables and greens, (peppers, tomatoes, kale, etc.)

3. Adding different spices to the vegetables can add a greater depth of flavor. Garlic powder, cayenne, mushroom powder, anchovy salt, red pepper flakes are just a handful of ones I typically count on.