Bacon and Sweet Potato Hash with Avocado Cream

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)


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Bacon and Sweet Potato Hash with Avocado Cream

About This Recipe

Yield:Serves 4
Active time:25 minutes
Total time:25 minutes
This recipe appears in: Sunday Brunch: Bacon and Sweet Potato Hash with Avocado Cream
Rated:

Ingredients

  • 2 large, ripe avocados
  • 1 tablespoon juice from 1 lime
  • Kosher salt and cracked black pepper
  • 1/2 pound bacon, cut into 1/2-inch pieces
  • 1 tablespoon butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 large sweet potato (about 1 1/2 pounds) peeled and cut into 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 4 eggs

Procedures

  1. 1

    Combine avocado and lime juice in a food processor and process until a lumpless cream forms, scraping down sides as necessary. Season to taste with salt and pepper. Transfer to a bowl and set aside.

  2. 2

    Cook bacon in a large skillet over medium high heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Pour bacon fat into small bowl and reserve.

  3. 3

    Heat butter in a large stainless steel or nonstick skillet over medium high heat until melted. Add chopped onion and cook, stirring frequently, until onion just begins to brown, about 7 minutes. Pour 1 tablespoon bacon fat over browned onions, then add cubed sweet potato to pan, tossing until sweet potato are coated in oil. Reduce heat to medium, cover with a lid and cook, shaking and tossing occasionally, until sweet potato is softened though, about 15 minutes.

  4. 4

    Remove lid and increase heat to high. Cook, tossing occasionally, until well browned, about 5 minutes. Stir in chopped bacon, season to taste with salt and pepper, remove from heat and cover until ready to serve.

  5. 5

    Heat vegetable oil in a large non-stick skillet over high heat until shimmering, fry remaining eggs until desired doneness. Season with salt and pepper. Divide hash between 4 plates, top each plate with a fried egg and a dollop of avocado cream. Serve immediately.

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