Sweet potato hash

There is this really great breakfast place near us called Sam’s Log Cabin that serves the most delicious vegan hash with sweet potatoes, carrots and greens. I tried it on a whim one time and was pleasantly surprised by how rich and filling it was. So, I really wanted to try making it at home. The other day I saw someone making sweet potato hash on a cooking show and I was like, OK, I’m doin’ it!

I, of course, thought it would be better with bacon. Similar to Smitten Kitchen’s bacon corn hash, I thought the bacon fat could be used instead of butter to cook the vegetables. So here is what I came up with:

Sweet potato hash
Serves 4
Top with an egg for the perfect breakfast or brunch meal.
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Ingredients
  1. 4 slices thick-cut bacon, chopped
  2. 2 large yams, peeled and chopped
  3. 3 carrots, peeled and chopped
  4. 1/2 yellow onion, sliced
  5. 2 handfuls arugula or other fresh greens
  6. 1/2 teaspoon paprika
  7. 1/2 teaspoon cumin
  8. Salt and pepper to taste
Instructions
  1. Cook the bacon in a large skillet over medium heat until it is starting to get crispy but not completely done.
  2. Add the yams, carrots, and onions and cover the pan with a lid. Continue cooking over medium heat, stirring occasionally to make sure the vegetables aren't sticking to the pan.
  3. Season with paprika, cumin, salt and pepper. When the sweet potatoes and carrots are nice and soft, add the arugula and stir to combine. Turn off the heat.
  4. If you like, top with a fried egg and serve.
Notes
  1. *To make the hash vegetarian or vegan, substitute 3 tablespoons of butter or olive oil for the bacon.
Cara Corey http://www.caracorey.com/
I like to put a runny fried egg (or eggs) on top of my hash. I just think it’s the perfect combination. I’ve also seen a recipe where you spread the hash out in a 9×13 pan, crack a few eggs on top and then bake them. That sounds pretty great, too.