Bacon Poblano Sweet Potato Breakfast Hash

I don’t know what’s up lately with my taste buds, but I love to cover every one of them with spicy flavor.

It’s no secret to those who know me that Thai food is my favorite food, and I believe it’s because it hits all of my taste buds by usually covering sweet, sour, salty and spicy all in one dish.

It’s also no secret that when I hit 40, I started liking a little kick in almost everything I eat. Those bottles of hot sauce on every table that puzzled me when I first moved to Oklahoma in my early 20’s now delight me to no end. I have become one of those crazy people who shake it on everything from scrambled eggs to chocolate pudding.

Not really on the chocolate pudding part, but I can add that stuff to just about anything.

So, whilst Mr. Wonderful snoozed late one Saturday morning, I grilled up this breakfast dish and we truly loved it. What’s not to love about grilled sweet potato cubes mixed with crispy salty bacon, a little heat from some poblanos and poached eggs over all of it?

Start out by cutting up some bacon into ¼ inch pieces and tossing them into a pan to crisp up over medium heat.

While that’s crisping, peel and cube 2 large sweet potatoes (I made this for two of us but it could easily feed 3.

Chop up half of an onion.  Mince up a clove of garlic.And now for the heat – chop up one poblano pepper.Chop it finely so there will glorious semi-hot specks of it all throughout the hash.

By the way, did you know while you’re tweeting on twitter, you should never ask the question, “Can anyone tell me where to find good hash in Oklahoma City?”

I was speaking of the food of course, but that’s NOT exactly how it came across to many.

I’m still waiting for the DEA to show up at my door.

When your bacon finishes, remove it with a slotted spoon, drain off all but about a tablespoon or two of the fat rendered and then put it back on the burner and add in the sweet potato cubes, onion, and poblano.

Save the garlic for a few minutes. We don’t want it to burn.

Let this cook for a few minutes and then stir it and let it set for a few minutes more. This way the bottoms of the sweet potato won’t just steam but start to crisp.

When the potatoes are fork tender and starting to get spots of brown on them, add in bacon, garlic and also some chopped fresh sage (2 tablespoons of fresh or 1 teaspoon of dried).

Sprinkle it all with salt and pepper and give it a last stir.

Poach or fry two eggs (or 2 a piece if you’re a big manly man).

Spoon out some hash and lay the poached egg on top.

And dig in.

It’s a glorious morning when breakfast is this good.

 

See what other fantastic food bloggers are making this week using sweet potatoes for Food Network’s Fall Fest!

Creative Culinary: Twice-Baked Jalapeno Sweet Potatoes with Chipotle Streusel Topping
Homemade Delish: Jacked Sweet Potato Quesadilla
Healthy Eats: How Sweet It Is: 7 Sweet Potato Dishes for Every Palate
Napa Farmhouse 1885: Sweet Potato, Green Onion & Herb Pommes Anna
Red or Green: Sweet Potato “Nacho” Dip
Taste with the Eyes: Caramelized Upside-Down French Sweet Potato Pie {Tarte Tatin}
Dishin & Dishes: Bacon Poblano Sweet Potato Breakfast Hash
The Mom 100: Sweet Potato Pie
The Wimpy Vegetarian: Mexican Stuffed Sweet Potatoes
FN Dish: Five 5-Star Ways to Get Your Sweet Potato Fix