November always takes me by surprise.
Kind of like my age.
For example, when I was asked my age last week to fill out some paper work and I said (quite confidently, I might add), “26.”
Unfortunately as the word “six” left my mouth a confused look also made its appearance.
On my own face.
Because I’m not 26. I’m not even 27. Or 28.
I’m 29. Freshly 29, mind you.
Of course, I quickly went on to say, “No. No, I’m 29.” To which the same confused expression was born on his face.
I’m sure he thought I decided not to lie about my age at the last minute. Except I didn’t think I was lying at first. Apparently, mentally, I am 26.
Anyway, that’s November for me. Every year.
I think it’s September. Sometimes October. But it ends up being November.
Don’t worry, this only goes on until about November 30.
It’s a bit groundhogs day-ish every time I do realize it is November. First, shock. Then a small amount of time wondering where the time has gone. Lastly, excitement for the holiday season.
I love the holiday season. Because I love holiday cooking.
Warm and gooey baked meals (recipe coming next week), desserts filing the oven and our hearts (another recipe coming soon) and the warm fall colors of fall vegetables.
Like sweet potatoes. I know. I have a ridiculous love for sweet potatoes. Thankfully, Beau isn’t the jealous type so my love for this vegetable is able to grow and grow and grow.
Sweet potatoes became my perfect remedy when I was craving a perfectly poached egg but had no toast to sop up the sunshine yellow yolk.
Enter this sweet and savory hash. Which compliments the velvety yolk like they were made for each other.
You too can explore new love for the sweet potato.
A Paleo Breakfast Recipe: Sweet Potato Hash
You can cut your sweet potatoes into thin rounds or cube it. I opted for the cubed route.
But first, I like to cook up some bacon in my cast iron skillet.
Because it’s breakfast. And bacon is always invited. VIP!
Then I reserve some of the bacon fat and add the sweet potatoes straight into the pan to cook them up.
Cooking anything in bacon fat is genius. It just is.
I learned this from cooking bacon and then having Beau proclaim, every time, “Now what do we add to that bacon fat?”
Because he’s a man.
And every time, whatever I throw in that bacon fat, comes out delicious.
But if you aren’t making bacon you can just use some coconut oil.
Anyway, sweet potatoes get really soft when they’re cooked. So after some trial and error I found the way to caramelize them without them getting too mushy.
You have to cook the sweet potatoes half-way in the frying pan first. Alone. With a lid.
You’ll end up removing them and adding your other ingredients to cook up.
And then add them back to the pan.
It’s a beautiful relationship if I do say so myself 🙂
While the hash is finishing up you can cook your egg. If you want to learn how to cook a perfectly poached egg, every time, then you have to watch this short video from Alton Brown. He taught me everything I know about poached eggs.
Dish up some sweet potato hash and add your egg on top.
Confession, Beau does not like his yolk runny. So this hash is actually really good with scrambled eggs too 🙂
Anyway, dish it up. I like to add some fresh chopped dill on top. Maybe a dash of hot sauce. By maybe I mean always.
And there you have it. We also like to have this for dinner.
We’re fancy like that.
A Paleo Breakfast Recipe: Sweet Potato Hash
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- 6 strips of bacon
- 2 large sweet potatoes, scrubbed and cubed
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1 TBS coconut oil
- 1/2 poblano pepper, chopped
- 1 red or white onion, chopped
- 2 garlic cloves, thinly sliced
- Optional: eggs and fresh herbs to top hash with.
- In a cast iron skillet cook bacon.
- Remove some of the bacon fat and add the cubed sweet potatoes to the cast iron skillet
- Season with salt and pepper and onion powder
- Let cook for 5 minutes with a lid on, without moving, so the potatoes can caramelize
- After 5 minutes turn the potatoes and add the lid back on. Cook for 5 more minutes without stirring.
- Uncover and flip potatoes once more. Let cook for about 3 more minutes, uncovered until tender and cooked.
- Remove potatoes to a bowl
- Add 1 TBS coconut oil and then add the onions, poblano peppers and garlic
- Sauté for about 3 minutes until softened
- Add sweet potatoes back to pot
- Mix together and let finish off for about two more minutes.
- Top with poached egg and some fresh dill. Serve immediately.