I recently started eating this recipe at least three times a week for breakfast. My bff, Elizabeth Taylor, over at Elizabeth Taylor Made, kept telling me about the sweet potato hash she had been making. It renewed my interest in experimenting with it and so I started making it, a lot. This version is so easy and perfect topped with a fried egg or cooked in a scramble.
I make a batch on Sunday and eat it for three days (ok, maybe it’s gone in two). This Sunday I might try adding some green peppers. Sausage? Let me know if you experiment!
- 3 cups half-inch diced sweet potatoes (about one large sweet potato)
- 1 cup sliced white onion
- 3 slices of diced bacon
- 2 tablespoons Grade B maple syrup
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Slice your sweet potato into one-inch rounds. Then make vertical and horizontal cuts on each round so that you have half-inch “cubes.” Put the sweet potatoes in a large mixing bowl.
- Slice your onion into rings and then cut the rings in half. They will caramelize nicely this way. Add onions to the sweet potatoes.
- Dice three slices of bacon and pull it apart from itself as you add it to the mixing bowl.
- Drizzle the maple syrup over the sweet potato mixture and toss with a spoon or your hands so that the syrup evenly coats the mixture.
- Pour the mixture onto the prepared baking sheet and spread into one layer.
- Bake for 20 minutes. Remove from the oven and with a spatula, mix up and flip the sweet potatoes. They don’t all have to be flipped, just toss them around a little. Spread them out evenly into one layer. Place back in oven and back in the oven for another 20 minutes.
- At this point you can enjoy as is. Or, if you like potatoes and bacon extra brown, toss again and place back in the oven for another 5 minutes.
- This recipe stays good up to four days in a sealed container in the fridge. It’s easy to adjust/add/delete the ingredients to your taste and serving size. I make mine topped with sunny eggs!