Sweet Potato, Bacon, and Kimchi Hash
It’s almost impossible to make a potato hash for four people in a single skillet and get all of the golden brown, crispy edges that you want on every cube of potato. But in this recipe the oven does the work to roast the sweet potatoes to perfectly tender while you cook everything else on the stovetop. Note: This recipe makes 3 nice-sized portions, but would be a good fit for 2 hungry adults, or could be stretched to make 4 servings (especially if you add a simple salad on the side). Just be sure to adjust the number of fried eggs so that everyone gets one.
Servings: 3
Cost: $7.00
Equipment
- Half Sheet Pan
- Mixing Bowl
- Cast Iron Skillet
Ingredients
- 1 1/2 pounds sweet potatoes
- 2 tablespoons cooking oil, divided
- 1 teaspoon kosher salt, divided
- 10 ounces button mushrooms
- 12 strips uncooked bacon
- 1 cup kimchi (see note)
- 3 eggs
- black pepper
- chopped green onions, for garnish (optional)
Instructions
- Preheat the oven to 400°F.
- Peel the sweet potatoes and slice them into ½-inch cubes. You should have about 4 cups. Combine the sweet potatoes with 1 tablespoon cooking oil and ¾ teaspoon salt. Spread out on a rimmed baking sheet. Roast, flipping the potatoes with a spatula halfway through cooking, until the potatoes are tender but still hold their shape, about 20 minutes.
- While the potatoes roast, quarter the mushrooms and chop the bacon. Drain the kimchi and roughly chop it.
- Heat your largest heavy-bottomed skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
- There should be an even layer of bacon fat in the bottom of your pan. If it looks excessive, like it might slosh around when you add the mushrooms, carefully drain some out and return the pan to medium heat. Add the mushrooms and cook them, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the kimchi and ¼ teaspoon of salt.
- Stir together the sweet potatoes, mushrooms, and kimchi. Set aside, covered to keep warm.
- Heat a nonstick pan or the pan you used to cook the hash with 1 tablespoon of cooking oil over medium heat. When the oil is hot, crack the eggs into the oil. Cook the eggs on one side for sunny-side up (if you have a lid that will fit over the top, cover the pan briefly to help the egg whites set) or flip and cook on the other side for over-easy.
- Divide the hash between serving plates and top each serving with bacon and eggs. Add some chopped green onions on top, if using. Season the eggs with some extra salt and black pepper and serve!
Notes
This recipe is a blank slate and easily lends itself to variations. Here are just a few:
- Vegetarian - Use vegetarian sausage or crumbled tempeh instead of bacon. Check to make sure you’re using a vegetarian kimchi or use sauerkraut instead.
- Skip the kimchi - Kimchi adds a nice spicy, tangy kick, but this recipe will work just fine without it.
- Substitute for mushrooms - Cubed zucchini is a great substitute.
- Change the protein - Use crumbled Italian sausage, thinly sliced chicken sausage, or rotisserie chicken instead of the bacon.
Nutrition
Calories: 434kcal | Carbohydrates: 50g | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 1696mg | Potassium: 1343mg | Fiber: 8g | Sugar: 12g | Vitamin A: 32461IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 4mg