I realize it’s not Saturday, but I just couldn’t wait any longer to post this. Gabe and I don’t always get to spend a lot of time together between work and other weekly activities, so when we finally get a day off at the same time we try to make it count. One of our favorite things to do after rolling out of bed at a reasonably late hour (is 7AM reasonably late?) and brewing some french press (we save the fancy coffee for the weekend) is make breakfast together. I’ve done eggs benny, biscuits and gravy and crepes, but our hands-downs favorite go-to dish for quick and painless deliciousness is this sweet potato and apple hash. We really don’t seem to tire of it. Now, I realize I’ve said that I’m not a big breakfast person, but when it comes to this hash my appetite immediately perks up. I’m not going to tell some fancy pants story about this recipe. I’m only going to say that you should make this for breakfast asap, preferably this Saturday.
Did I mention that there is also bacon in it? Because there is.
Sweet Potato and Apple Hash
6 strips of thick cut applewood smoked bacon
2 large sweet potatoes, peeled and cut into 1/2″ chunks
1 crisp apple, peeled and cut into 1/2″ chunks
1/2 yellow onion, diced
Fresh thyme, chopped
1 T of bacon fat (reserved from bacon)
1 T of butter
Salt/Pepper to taste
Cook all six slices of bacon in a large skillet until browned and the edges crisp. Move the bacon to a paper towel to drain. Eat one slice immediately then reserve the remaining five pieces for the actual dish. Pour your bacon grease into an old mug and save it in your fridge. Contrary to popular belief, not all fats are bad for you and bacon fat is oh so good for frying potatoes.
While the bacon is cooking, bring a pot of water to boil. Add the potatoes to the water and cook until a fork can just pierce the flesh. You don’t want to fully cook them as they will finish cooking in a pan. Drain your potatoes and set aside.
Return the pan that you used for the bacon back to the stove and turn the burner to medium heat. Add your butter. Once melted, scrape up any remaining crispy bits on the bottom of the pan then add your onions. Cook until just translucent. Add the apples. Once the apples begin to soften and the onions begin to caramelize, add about a tablespoon of bacon fat back to the pan and stir to melt. Turn the heat on your pan up to med-high. Add the potatoes, incorporating into the mix and cook until they become fully tender and start to brown on the edges. While that is browning, chop your bacon and add back to the pan. Stir in your thyme. Add a good pinch of salt and some fresh ground pepper. Be sure to taste it often to make sure it’s not poison.
Excuse my language for a moment, but you would be a feather head if you didn’t serve this hash with a poached or over easy egg on top. When you cut into the egg for that first bite, the yolk pours out and becomes a silky sauce that coats each potato, which is oh so divine. You may or may not want to add a little dash of hot sauce to this as well. It’s good either way. Enjoy!