Sunrise Breakfast Hash with Poached Eggs
Sweet potatoes, bacon, poached eggs.
I have been eating this combination regularly for weeks and I just can’t get enough. I am a like a bottomless pit of eggs and bacon- the vegetables are just thrown in for variety and nutrition (and because we would go bankrupt eating pastured bacon every day). These three ingredients are always in my house, so this is one of my favorite go-to meals when I haven’t planned ahead (I told you I need to take my own meal planning advice).
Have you ever poached an egg? You don’t have to poach the eggs for this meal if you don’t want to. (I am certainly not against frying them, you know me.) But why does poaching seem so fancy? It’s really just dropping an egg in some simmering water for a few minutes and scooping it out. I was scared of doing it until I bit the bullet and tried it out.. now it’s my go-to method.
I would gladly fry my eggs up in some butter, but I still haven’t mastered the art of frying eggs in stainless steel pans without breaking the yolks (there you go.. my secret’s out). So poaching the eggs is actually the lazy way in my house. We take our eggs seriously so I don’t want to risk wasting one on an already-doomed experiment in stainless steel. Is there any magical tip out there that I need to know? I mean, I’m cool with eating poached eggs all the time, but a girl needs a fried egg now and then, too.
Three more things:
1) I called this Sunrise Breakfast Hash because Sweet Potato, Yellow Pepper, Turnip, Onion and Bacon Hash was just not happening. Also, because it’s bright and sunny looking..
2) If I have spinach or arugula or another leafy green around, I will top it with the hash and egg for a yummy salad- no dressing required! You can also add other root vegetables to the mix if you don’t like turnips- try rutabagas, parsnips or butternut squash if you like.
3) I am really not trying to make all of my food look like hearts (see the butter on these muffins?). It’s just happening spontaneously (except for my Valentine’s veggies). But feel free to take it as a secret love message. XOXO!
- 4 slices of thick cut bacon (pastured/grass-fed if you can find it)
- 1 sweet potato or yam, peeled and chopped
- 1 turnip, peeled and chopped
- 1 onion, peeled and chopped
- 1 yellow or orange sweet pepper, seeded and chopped
- water or broth/stock
- 2-4 fresh eggs (they poach better)
- 1 tablespoon apple cider or white vinegar
- salt and pepper to taste
- Cook the bacon until crisp. Let cool; chop or crumble, then set aside.
- Using the bacon grease, lard, coconut oil or grass-fed butter (like Kerrygold), heat a saute pan (that has a lid) over medium heat. Add the sweet potato, turnip, onion and sweet pepper and saute for a few minutes until the mixture begins to brown.
- Add some water or stock to the pan. It should be hot enough that it begins to steam. Put the lid on the pan and let the vegetables cook until tender (the sweet potatoes will take longest. check them with a fork to make sure they are soft). You may add more liquid if necessary. Be sure to stir it around so the vegetables don’t stick or burn.
- While the vegetables are cooking, put a small saucepan filled ⅔ full with water on the stove and bring to a simmer. Add the vinegar. Do not bring to a full boil. When the water is just simmering, drop in your eggs carefully by a large spoon or measuring cup, one at a time. They will spread a bit and some foam will rise to the top of the water- that is normal.
- Cook until your desired doneness- 6-7 minutes for a runny yolk, 8-10 for soft cooked yolk and longer for a hard cooked yolk. Remove the eggs with a slotted spoon and let them drip dry.
- To plate, mix the bacon with the vegetables and transfer the mixture to a shallow bowl. Top with the poached egg and season with salt and pepper. Serve immediately.