Prairie Winds Life
  • Home
  • Recipes
  • Cookbook
  • Index
  • About
  • Contact

Sweet Potato Bacon Hash 

9/16/2016

0 Comments

 
Picture

Two weeks ago we went over to our good friends home for brunch, I love going over to their place because my good friend Nicola loves food as much as I do and she is an amazing cook as well. I was excited because I knew whatever we ate was going to be good, and I was right to think that because low and behold two weeks later I was thinking about how good that meal was. While grocery shopping the other day I picked up some sweet potatoes and thought I am going to make that dish for supper but use sweet potatoes instead of butternut squash. Like all recipes or things that I cook I just changed it a bit, but I am super grateful for her introducing it to me because now I feel like it is going to be a favorite to cook!
​
Picture

Ingredients:

2 Large Sweet Potatoes
1 Medium Sized Onion
6 Strips of Bacon
6 Eggs
1 Teaspoon of Smoked Paprika
1/2 Cup Cilantro
1/2 Cup Of Salsa
​1 Lime
2 Ripe Avocados
1 Package of Frontera Original Guacamole Mix
Salt and Pepper to taste
(Also sour cream if you want for a topping)

Directions:

Preheat oven to 375F.
​
​Dice up your bacon, sweet potato(sweet potato should be peeled before hand) and onions in small dices (about 1/4 inch thick). Cut lime into small wedges. 
​
​In a large skillet or frying pan, fry up your bacon pieces until cooked but not crispy, set aside on a paper towel leaving the bacon grease in the pan.

Saute the onions and sweet potatoes in the pan for about 5 minutes on medium heat, then sprinkle with the smoked paprika and salt and pepper. Stirring often, you want them to have a nice sear on the outsides but not be cooked all the way through yet.

Transfer the sweet potatoes, onions and bacon to a large rectangular baking dish and layer it on the bottom so it is about an inch thick. Bake in the preheated oven for about 10 minutes. Take the dish out of the oven and with a spatula make six evenly spaced holes in the hash and crack an egg into each hole, sprinkle each egg with a bit of salt and pepper.

Bake for another 10 minutes or until the eggs are done to your liking.

​Using a flat spatula or I call it a flipper take the amount you would like and place it on the plate, place cilantro on top, guacamole on the side along with a salsa of your choosing. Squeeze one slice of lime on top, and then enjoy!
Picture
Picture
Picture
For the guacamole, just cut and mash up two avocados, and add the guacamole spice mix to the avocados. I liked putting mine in the magic bullet for about 20 seconds so it had a super fine texture to it. But if you prefer chunky just use a fork to mash the ingredients up. 

​This was honestly some of the best guacamole I have had ever, I really like the spice mix, it has tomatillos, green chilies and garlic. It adds that perfect kick without going overboard on the spices.  
Print this page
Yum
0 Comments



Leave a Reply.

    Picture

    RSS Feed

    A little about me

    Welcome!!
    I am just a BC girl living in a Alberta world on a cattle ranch nestled near Kananaskis country.
    I love all things food, my husband and my two beautiful children. 
    I believe in balance and chocolate. 
    Put up your feet and stay for awhile, explore the blog and my social media links. 

    my foodgawker gallery
    Picture

    Archives

    February 2020
    October 2019
    July 2019
    March 2019
    February 2019
    January 2019
    November 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    July 2015
    June 2015
    May 2015

      Join to get weekly updates.

    Subscribe to Newsletter

    This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.

    Opt Out of Cookies
my foodgawker gallery
Picture
© COPYRIGHT 2015. ALL RIGHTS RESERVED.
  • Home
  • Recipes
  • Cookbook
  • Index
  • About
  • Contact