Potato Hash with Bacon and Egg

We prepared this by searing all the vegetables in a very hot skillet. To not overcrowd the pan, we fried the vegetables in batches in order to get a really deep sear. This a bit time consuming, so if you’re looking for a shortcut, simply toss all the vegetables in a bit of oil and roast at 400º for 25-30 minutes until browned and then broil for about 3-5 minutes in order to get some nice charring.

Grade

Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 1 hour (About 30 minutes inactive)

Ingredients for Autumn Sweet Potato Hash with Bacon and Eggs

12 ounces bacon

2 bell peppers (orange and red, preferably)

1 fennel bulb plus fronds

1 pound sweet potatoes

Extra oil, if necessary

1 tablespoon maple syrup

Salt and pepper to taste

2 tablespoons fresh dill (or use 2 teaspoons dried)

Juice of ½ lemon

1 teaspoon extra virgin olive oil

4 fried eggs

Method

Prepare Ingredients: Cut the bacon into ½ inch strips. Trim the peppers and remove the seeds and cut the peppers into rings. Remove and reserve the fronds from the fennel. Next, trim the fennel bulb and cut in half. Discard or reserve the stems for another use. Cut out the core of the bulb and discard. Slice the bulb into wedges. If desired, peel the sweet potatoes. Cut into ½” cubes. Roughly chop the dill and the fennel fronds.

Prepare the Herbs: Transfer the roughly chopped herbs to a large bowl with 1 teaspoon extra virgin olive oil and the lemon juice. Season with a touch of salt and a bit of black pepper and toss to combine. Set aside.

Fry the Bacon: Add the chopped bacon to a large skillet and turn the heat to medium. Cook, stirring regularly, until well-browned and crispy and all the fat has rendered, about 8-10 minutes. Using a slotted spoon, carefully remove the bacon and transfer to a paper towel lined plate. Leave the bacon fat in the skillet.

Cook the Peppers: Turn the heat on the bacon fat to medium high. Add the sliced peppers and season with just a touch of salt. Cook, stirring regularly, for about 5-6 minutes until the peppers are just beginning to soften and char. Using a slotted spoon, remove the peppers from the skillet and transfer to a bowl.

Cook the Fennel: Add the fennel to the skillet over medium-high and season with a bit of salt. Cook for about 8-12 minutes until beginning to turn dark brown and soften. Cook an additional 4-5 minutes until a bit charred. Adjust the heat as necessary in order to avoid burning the fennel. Using a slotted spoon, remove the fennel and transfer to the bowl of peppers.

Cook the Sweet Potatoes: If the skillet seems dry, add a slick of oil and turn the heat to medium high. Add the cubed sweet potatoes and season with salt and pepper. Cook, stirring often, until well-browned and softened, about 10-15 minutes. Once the potatoes are fork-tender, reduce the heat to medium and pour in the maple syrup and stir to combine. Add the fennel and peppers back to the skillet and toss to combine.

Finish the Vegetables: Transfer the vegetables and the cooked bacon to the bowl of prepared herbs and toss to combine. Set aside and keep warm. Carefully wipe out the skillet.

Fry the Eggs: Add a teaspoon of oil to the skillet and turn the heat to medium. Crack the eggs into the skillet and cook until the eggs are set and the yolks are runny. Season with a bit of salt and pepper.

To Serve: Divide the vegetables between shallow bowls and place an egg on top of each bowl. Enjoy!