Bacon and Sweet Potato Hash with Avocado Cream

Sunday Brunch

How to make the best meal of the week even better.

Bacon and Sweet Potato Hash with Avocado Cream
  • Yield:Serves 4
  • Active time:25 minutes
  • Total time:25 minutes
  • Rated: 5.0
This recipe appears in:
Sunday Brunch: 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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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

Directions

  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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