On Saturday mornings I am a creature of habit. I sleep in, then get up and watch a few cooking shows on The Food Network.
Usually after watching one show, I start to get hungry. During the week, I am usually running out the door so I grab some fruit or a frozen breakfast taco. But on the weekends when I have time to cook, I want a good homemade breakfast.
For me that usually means eggs and potatoes. It’s a throwback to what my mom used to make us on the weekends. I first tried this hash out as entry for a contest but then never entered it. When I was trying to decide what to make this past weekend, I had the sweet potato and bacon at home and rushed out to get the Brussel Sprouts because I knew I wanted to make this again. All the flavors together do something magical.
Sweet Potato, Brussels Sprouts and Egg Hash
3 slices bacon, cut in half
1 small sweet potato, peeled and diced
4-5 Brussel Sprouts, ends cut off and julienned
Seasoning salt, salt and pepper
Butter or olive oil
In an 8-inch cash iron skillet, heat pan to medium heat. Add bacon and cook until crispy.
Remove bacon and put on a paper towel covered plate to drain.
Add sweet potatoes to skillet. Season with seasoning salt and pepper. Toss together, cover and cook for about 5 minutes until soft, stirring occasionally.
Toss Brussel Sprouts with seasoning salt and pepper. Add Brussel Sprouts to pan. Let cook for about 5 minutes until they are cooked.
While the Brussel Sprouts are cooking, fry the egg in a separate pan using either butter or olive oil. Season with salt and pepper.
Remove skillet from heat. Top with fried egg. Sprinkle dish with crumbled bacon.