Can you see my sweet hubby through all of that smoke??? There are 40 candles on that birthday cake. While I love giving him a hard time about this big milestone, it is just a rude reminder. You see, in our minds, we are still a cute, young married couple. Reality check: We are old, with wrinkles, thinning hair and waning memories. I blame the last three of those attributes on our six children….
This recipe was completely for my 40 year old hubby. He has always loved sweet potatoes, but it isn’t an ingredient I’ve used very much. It was a really great twist on a traditional hash. My hubby and I loved it, as well as two of our kids. The others ate their serving but were not asking for seconds 🙂
Sweet Potato Hash
adapted from Epicurious
1/2 pound bacon, sliced into 1/4″ strips
2 medium onions, chopped
1 large green pepper, chopped
2 pounds sweet potatoes, peeled and cut into 1/2″ cubes
salt and pepper
1 tsp fresh thyme
1. Cook the bacon in a large skillet over medium heat until it begins to brown and crisp. Remove bacon to a paper towel and drain off some of the grease, leaving enough to cook the veggies.
2. Add the onions, green pepper, 1/2 tsp salt, 1/2 tsp pepper and cook until the veggies are softened, about 6 minutes. Stir in the potatoes and another 1/2 tsp salt. If needed, add a bit more bacon grease. Cover the pan and cook, stirring occasionally, until the potatoes are tender and starting to brown, about 10-14 minutes. Stir in thyme, cooked bacon and any additional salt and pepper needed.
3. Create indentations for the eggs and crack them into the holes. Season eggs and cover the pan. Lower the heat to medium-low and cook without removing the lid for about 7 minutes. Serve immediately.