I know what you’re thinking: “Bridget, another sweet potato recipe!” It’s what we eat all the time, though! As long as Matt is doing this paleo diet, it will continue to be a staple item here. I do hope you like these recipes. I love trying new recipes, photographing them, and sharing them with you!
This sweet potato recipe is perfect for a fall Sunday brunch. Like most of my recipes, it takes just a few ingredients and not long at all to whip up.
You will need:
1 large sweet potato, peeled and diced
1 green pepper, diced
½ yellow onion, diced
5 slices fully cooked bacon, chopped
½ teaspoon ginger paste (or you could use fresh ginger)
a sprinkle of cinnamon
2 knobs of butter
salt/ pepper to taste
Once all of the vegetables are diced, toss the sweet potato, onion and pepper into a large, hot skillet. Stir occasionally so that the vegetables cook evenly. Once the vegetables have a little color, add one knob of butter, the ginger paste and cooked bacon. Cover and cook on medium heat until the potatoes are soft. Add the second knob of butter and cinnamon and cook uncovered for another 2 minutes or so while you fry the eggs in a separate pan.
Split the hash between 2 plates and top each with a fried egg and a dash of salt and pepper. Enjoy!
*Also, funny story. I was so excited to take photos of this dish that I forgot to toss in the bacon. It’s the best part! This cold is doing a number on my brain, I think!