Whole30 Saucy Egg And Sweet Potato Hash Food
SOUTHWESTERN SWEET POTATO HASH WITH EGGS
Provided by Food Network Kitchen
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚ F. Put the bacon on a 9-by-13-inch rimmed baking sheet or baking dish and bake until crisp, 6 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon, leaving the drippings on the baking sheet. Add the sweet potato, red onion and bell pepper to the baking sheet and season with the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss well to coat. Bake until the vegetables are tender and browned, about 18 minutes.
- Meanwhile, thinly slice the vegetables from the salad kit and transfer to a large bowl. In a medium bowl, whisk the dressing from the salad kit with the sour cream and lime juice; set aside.
- Stir the lime zest into the vegetables on the baking sheet and make 4 wells in the mixture; crack 1 egg into each. Bake until the egg whites are almost set, 6 to 8 minutes. Sprinkle the eggs with the Mexican cheese blend and the shredded cheese from the salad kit. Continue to bake until the cheese melts, 2 more minutes.
- Sprinkle the salad over the hash and drizzle with the dressing mixture. Top with the tortilla strips from the salad kit and the bacon and cilantro. Serve with hot sauce.
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- Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position. You will use the oven at the very end to cook the eggs through.
- In a large cast iron skillet, heat up 2 tablespoons of the oil. One sizzling, add the sweet potatoes and stir to coat. Cook and stir, uncovered, until the outside of the potatoes begin to turn brown. Add 2 teaspoons of the seasoning and stir again. Cover the skillet and continue cooking until the potatoes are soft throughout. Be sure to take the cover off and give them a stir every 5 minutes so they do not burn. If they are too dry, add a bit more oil. This will take roughly 10-12 minutes.
- While the potatoes are cooking, add the remaining 1 tablespoon of oil to another skillet and add the bell peppers. Cook and stir, uncovered for 5-7 minutes until they are cooked through. Transfer the bell peppers to the sweet potato mixture.
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