Sweet Potato Hash is a delicious combination of crispy sweet potatoes, tender mushrooms and shaved Brussels sprouts with bacon all topped with a fried egg. It makes the perfect meal for any time of day!
When I see the word ‘hash’ in the title of a recipe or on a menu, I’m always intrigued. And if you’ve been following this blog for awhile, you may remember how ‘corned beef hash’ became ‘canned beef hash’ in my mind forever.
Sweet Potato Hash is just as much about its individual parts as it is about the sum of them. If you love all of the ingredients, then every bite is about pairing this one with that one and that one with this one. Just think of the possibilities! There’s really only one rule: It must be topped with an egg (in our house anyway).
This Sweet Potato Hash is a riff on two of my previous recipes: Extra Crispy Roasted Breakfast Potatoes and Oven Roasted Corned Beef Hash with Brussels Sprouts. It’s the first time I’ve used the parboil, shake, bake method of the crispy breakfast potatoes with sweet potatoes and it worked wonderfully. It’s nice to have them crisping in the oven without supervision while you cook and stir at the stovetop.
The only challenge to making this sweet potato hash is timing. You’ll want to coordinate your sweet potatoes with the Brussels sprouts mixture on the stovetop so that they’re both hot at the same time, while giving yourself a few minutes at the end to fry your eggs. My advice is to make sure that your eggs are perfect and piping hot because everything else is fine (delicious really) even at room temperature.
- 1 medium sweet potato diced, about 12 ounces
- 3 tablespoons olive oil divided
- 2 slices bacon thinly sliced crosswise
- 1 clove garlic minced
- 1/2 pound mushrooms thinly sliced
- 1/2 pound Brussels sprouts thinly sliced
- 2 green onions thinly sliced
- salt and freshly ground black pepper
- 2 eggs
Preheat oven to 425ºF.
- Line a baking sheet with parchment paper.
- Add raw sweet potato cubes to a saucepan with just enough water to cover. Add a generous pinch of salt; bring to boil over medium-high heat. Reduce heat slightly and simmer 9 minutes. Drain.
- Cover saucepan with lid and with potholders on each hand grip the sides of the saucepan, securing the lid. Shake several times. Check to see if the sweet potatoes look fuzzy. If not, shake again.
- Add 2 tablespoons olive oil and gently stir to coat.
- Pour sweet potatoes onto prepared baking sheet and spread into a single layer.
- Bake for 25 to 30 minutes until crispy on the outside and creamy in the middle.
- Meanwhile, place bacon pieces in a large skillet over medium heat; cook and stir until most of the fat has rendered and bacon is nearly crisp. Add garlic; cook and stir just until fragrant, about 15 seconds. Add mushrooms and Brussels sprouts; cook and stir until vegetables are tender. Stir in green onions and cook one minute more. Remove from heat and season to taste with salt and freshly ground black pepper.
- Heat a skillet over medium heat until hot. Add oil and tilt to coat pan. When the oil shimmers, carefully add the eggs. Fry eggs to desired doneness.
- Divide crispy sweet potatoes between two plates. Top each serving with half of Brussels sprouts mixture and a fried egg. Serve.