Imagine waking up on a chilly Fall morning to enjoy Poached Eggs over Sweet Potato Hash for breakfast. YUM!
This may very well have been one of the best recipes I’ve ever made. It was just one of those things were I knew I wanted to make a sweet potato hash with the two leftover sweet potatoes I didn’t use in my sweet potato casserole, didn’t really know how I was going to do it until I started, made it, and savored EVERY. LAST. MORSEL.
I wasn’t sure if the hash was going to stick to my baking sheet so I went ahead and used some parchment paper. It worked like a charm. I also didn’t know what it was going to look like once I put the eggs on top and wanted to give you a good view of the unbelievably delicious hash, so I took a quick shot from above before I poached my eggs.
The eggs were a cinch to cook up because I used my method for perfect poached eggs. I also recommend you try to find some applewood bacon ends and pieces as its the same great product as regular bacon at a fraction of the cost. Trader Joe’s had actually been out of stock the last four times I’ve popped in (I’m a regular there), so when I saw they finally had it back in stock, I grabbed like 10 packages to throw in the freezer. Just give each pack a look to see if there’s a good mixture of meat with the fat… sometimes you can get unlucky and get too much fat. They are the ends and pieces afterall.
The poached eggs are sooooo good on this hash. I’m extra fond of the eggs in general. We get them from Egg Man. I don’t know his name, but he works with my husband and sells us the most delicious eggs I’ve ever had in my life. I have no idea what he feeds his chickens but I picture them dining on organic worms and seeds (or whatever chickens eat) on a silver spoon in a penthouse coop surrounded by bright green tufts of grass. The eggs are that good. The yolks are bright orange and you need to scrape your plate when you’re done because the creamy yolk adhere’s to everything. Pure heaven, I tell you. Now imagine combining these divine poached eggs with tender sweet potato, crisp and chewy bacon, flavorful browned onion, and freshly minced rosemary. YES.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Chop bacon into small pieces. In a large dutch oven or heavy bottom skillet, cook bacon pieces over medium heat, stirring occasionally. After about 15 minutes, bacon should begin to foam and bubble. Turn heat to low, continue to stir, and cook until pieces are done, about another 10 minutes. Remove bacon pieces from pot and allow to drain on a plate lined with a paper towel. Pour all but 2 tablespoons of the bacon grease in a separate bowl. Do not discard yet - you'll be using another tablespoon later.
- Heat the pan the bacon was cooked in with the 2 tablespoons of grease over medium heat. Add the chopped onion and allow to cook for about 10 minutes. Add the sweet potatoes, garlic, and rosemary. Add one additional tablespoon of the bacon grease. Stir well to combine, then allow to cook undisturbed for 5 minutes. Remove from heat. Stir in cooked bacon pieces. If preparing ahead of time, store mixture in airtight container in the refrigerator until ready to cook.
- Spread mixture in an even layer in prepared baking sheet. Bake in preheated oven for 30 minutes or until sweet potatoes are tender.
- Poach eggs and serve 2 eggs over warm sweet potato hash for each serving.