I’ve spent all morning browsing recipes of Thanksgivings past and ideas for Thanksgivings to come. This weekend has some serious recipe testing in store–I couldn’t be happier that it’s Friday. As you probably have realized, making new and delicious dishes is my favorite thing to do every day, all day, year-round but there’s something so different and magical about cooking this time of year. It’s a chilly breeze from an open window next to a hot oven, it’s a hot coffee mug in icy hands, it’s QVC selling body creams in decorative packaging…you get the idea. This sweet potato hash couldn’t scream the fall season, any louder. Also, the beautiful red napkin and red ramekin don’t hurt the fall festivities of this breakfast dish–both not required, only highly recommended.
Because you are baking these eggs–this is a great dish to cook for a group. Baking eggs: always the way to go for multiple eggs done at once, so you can avoid that thing where you basically become a make-your-own omelette chef like the ones at hotel buffets because you’re stuck in your kitchen making eggs for folks, one plate at a time, so that they are hot and cooked perfectly. Also, bonus, you get to focus on the home shopping fully while your eggs are cooking because you’re not watching a pan on the stove. Win win!
- 1 medium sweet potato, peeled and cut into 1/4 inch cubes
- 1/2 red onion, peeled and sliced thinly
- 1 strip of bacon, cut into 1/4 inch strips
- 4 jumbo eggs
- 1 teaspoon coconut oil
- 2 teaspoons extra-virgin olive oil
- 10 sprigs of fresh parsley, for garnish (optional)
- Pre-heat oven to 375 degrees
- Roast sweet potatoes. On a baking sheet, place sweet potato cubes and toss in 1 teaspoon of olive oil. Roast in oven for 10 minutes.
- Crisp bacon. While sweet potatoes are roasting, crisp up bacon strips in a skillet. Once crispy, remove and drain on a paper towel.
- Sauté sliced onions. While sweet potatoes are roasting, sauté onions in remaining 1 teaspoon of olive oil for 5 minutes or until soft and golden brown. Remove and drain on a paper towel.
- When sweet potatoes are roasted, combine them with onions and bacon and then split potato, onion, and bacon mixture evenly among two oven-safe ramekins.
- Prepare to bake. In each ramekin, make two wells in the sweet potato, onion, and bacon mixture to accommodate eggs. Crack two eggs, one into each well, into each ramekins.
- Bake eggs. Place ramekins into oven (still at 350 degrees) for 10 minutes or until eggs are just set.
- If desired, garnish with fresh parsley.
- Egg cook time yields a soft-cooked yolk. For medium or hard eggs, add 2-5 minutes to bake time.
I love this recipe! Eggs and squash taste absolutely delicious together. This would be great with sweet potatoes too!