When making Perfectly Baked Potatoes, throw an extra one or two in the oven.  Then start the next day with Sweet Potato & Bacon Hash {with Poached Eggs}.  A hot hearty breakfast, ready in 15 minutes.

This hash begins with bacon, cooked until crispy in a heavy skillet, then removed to drain.  Sautéed diced onion, mushrooms, fresh corn off the cob and cubed sweet potato (seasoned with fresh herbs) are cooked until tender.  The beautiful thing about hash is you can incorporate a variety of veggies and aromatics, the key is to pan fry them, pressing them into the pan as they cook.  It’s the nice crispy edges that makes hash so delicious.

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Sweet Potato & Bacon Hash {with Poached Eggs}

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 strips of bacon
• 1 sweet potato baked, cooled and cubed
• 1 small onion diced
• 1 cup sliced mushrooms
• 1 ear corn kernels removed
• 1 sprig fresh thyme leaves only
• 2-3 fresh sage leaves minced
• salt & pepper
• 2 eggs poached

Instructions

• In a heavy skillet, cook bacon until crispy. Remove from skillet to drain on paper towels. Add onion, mushrooms and corn to pan. Sauté until tender about 5 minutes. Add in minced herbs, cubed sweet potato, salt & pepper.
• Press mixture into skillet with a spatula and allow to cook, undisturbed for 3-4 minutes over medium-high heat. Use spatula to flip hash in sections. Cook another 3-4 minutes or until lightly browed around the edges.
• Meanwhile, prepare poached eggs. Serve hash topped with poached eggs.

Notes

This recipe begins with one cooked sweet potato. Recipe can be doubled or tripled as needed.

The post Sweet Potato & Bacon Hash {with Poached Eggs} appeared first on Lemony Thyme.

I love hash.  Growing up in New England it wasn’t unusual for us to have Hash and Baked Beans with our eggs for breakfast (or dinner).  I’m not really sure if that was common in all households or if it was just that Mom loved them both so much.  This Pork & Sweet Potato Hash is a great way to use last night’s leftover pork.

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Pork & Sweet Potato Hash with Poached Eggs {Breakfast for Dinner}

Cuisine Breakfast

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 cup cubed cooked pork leftover from last night’s tenderloin or roast
• 1 cup cubed cooked sweet potato
• 1/2 cup diced onion
• 2 sprigs fresh lemony thyme leaves only minced
• 2 fresh sage leaves minced
• 1 Tbl. olive oil
• 2 Eggs
• sea salt & freshly cracked pepper

Instructions

• In a heavy skillet, add 1 Tbl. olive oil and saute onion until tender.
• Add cubed pork, sweet potato, and fresh herbs and cook over medium heat pressing down ingredients to brown slightly, turning occasionally.
• Once hash has heated well and gently browned.
• Season with salt & pepper to taste.
• Serve topped with poached eggs.

The post Pork & Sweet Potato Hash with Poached Eggs {Breakfast for Dinner} appeared first on Lemony Thyme.