Alright, folks. I’m back from vacation with a bunch of good recipes to share over the next week or so. But, first, on this first Friday I’ve been at home for a while, I have a rustic and bright brinner dish. You’d be hard pressed to find any person who doesn’t light up at the notion of breakfast for dinner.
SWEET POTATO BRINNER HASH WITH AVOCADO CREAM
- 2 avocados
- Juice from a lime
- Kosher salt and pepper
- 8 oz. bacon, sliced into strips
- 1 tbsp butter
- 1 medium onion, diced
- 1 sweet potato, cubed
- 2 tbsp vegetable oil
- 4 eggs
Pit and scoop avocado flesh into a food processor. Add lime juice. Salt and pepper to taste. Process until creamy and smooth.
In a skillet, cook bacon pieces until crispy. Remove bacon with a slotted spoon and save bacon drippings.
In a large pan, melt butter over medium heat. Add onions and cook, stirring frequently, until just golden, about 6 minutes. Add 1 tablespoon of drippings and sweet potato. Toss mixture until well coated. Cover and cook for 10-12 minutes, tossing occassionally. When done, remove cover and increase heat to high. Allow to brown and crust.
Meanwhile, coat a pan with vegetable oil and fry eggs until done to taste.
To serve, portion potato hash onto four plates. Top each serving with an egg and a healthy dollop of avocado cream.
Makes 4 servings. Enjoy!