Hold the phone. March 10th. It is staying light out until after 6:00pm. Is this real life? I am not quite sure what to think. It definitely caught me off guard yesterday as I tried to wake up and go to the gym at 5:30am...my body thought it was 4:30am. And then again last night as I was sitting at my desk working on scheduling commercials for the Kids Choice Awards. I would glance out the window and admiring the beautiful sunlight beam against the skyscrapers. It felt early, I had so much time to get more work done. But nope, it was 6:25 when I thought it was 3:30. Touché, Daylight Savings, touché.
As a part of my New Years resolutions, I hoped to get up earlier in an attempt to start each day on the right foot. Workout. Shower. Get ready for the day. Make a well-balanced breakfast. Read the news, a book or blog. While I haven't necessarily succeeded in all aspects of this goal, I have far succeeded in one thing. Eating breakfast. Not that I ever doubted this would be an issue...
It may be safe to say that I have a sick obsession with breakfast. And brunch. Really, I could easily eat breakfast for every meal of the day! So the thought of me pulling out another twist on a hash recipe shouldn't be that surprising. Don't worry though, this is no haggard recipe. This is easily one of the best ones that I have come across.
The hash verges on the side of sweet, so the addition of the fried egg is an absolute must. The soft flavors of the apple and sweet potatoes are perfected matched by the richness of the egg yolk and the astringent yet warm flavor of the sage.
| Sweet Potato Hash|
6 ounces pancetta, diced 1 small onion, finely chopped 1 large apple, cut into cubes no bigger than 1 inch 2 teaspoons cinnamon 1-2 tablespoons coconut oil 1 large sweet potato, peeled and cut into cubes no bigger than 1 inch 1 tablespoons fresh sage, minced
- In a medium skillet over medium heat, cook pancetta for 3-5 minutes, until crispy and fat has rendered.
- Remove pancetta with slotted spoon, leave fat in pan.
- Add onion, apples and cinnamon. Cook until soft, about 7 minutes.
- Remove from pan and add to reserved pancetta. Set aside.
- If pan is dry, add 1-2 tablespoons coconut oil and allow to melt. Add sweet potatoes to pan and allow to cook undisturbed for 2 minutes.
- Stir, allow to cook for another 2 minutes undisturbed.
- Continue cooking sweet potatoes, stirring as needed to insure all sides get browned, until soft (about 5-6 more minutes, about 10 minutes total).
- Add reserved pancetta, onion and apples back to pan. Add sage and stir to combine and warm throughout.
- Top with a fried egg and enjoy!