Swapping russet potatoes for sweet potatoes is one simple way you can incorporate more vitamins in your life and eat a little bit healthier. The irresistible flavors of bacon and earthy cumin mixed with sweet potatoes make this dish decadent yet savory. And since you’re choosing a healthier path, don’t feel guilty about eating this in bed if you want.
5 ounces bacon, chopped
2 tablespoons bacon grease
2 cups grated sweet potato (from about 2 medium sized sweet potatoes)
1 small yellow onion, chopped
1 clove garlic, minced
½ teaspoon cumin seeds, partially crushed
½ teaspoon kosher salt
Fresh ground pepper
Fresh thyme & red pepper flakes for garnish
In a medium-size cast iron skillet, cook the chopped bacon over medium heat until brown and crispy, 5-7 minutes. Set the bacon aside to drain on a paper towel-lined plate and then strain the bacon grease into a glass container. You can strain the grease using a sieve or even a paper towel, coffee filter or a cheese cloth. Add 2 tablespoons of the bacon grease back to the pan and save the rest for another delicious meal.
Heat the bacon grease over medium-high heat and add the onion, garlic and cumin seeds. Cook until the onions are soft, about 10 minutes, and then add in the grated sweet potato. Season with salt, stir to combine and then spread the potatoes evenly in the pan. Allow them to cook, undisturbed for 5 minutes. They should be nice and brown in spots. Using a spatula, carefully flip the mixture over and cook for another 5 minutes. Stir the bacon back in, taste and add more salt if needed. Remove the skillet from the heat and cover with foil to keep warm. In a nonstick pan, fry two eggs until the whites have just set. Divide the sweet potato hash between two dishes, slide an egg on top of each and garnish with fresh ground pepper, thyme and red pepper flakes.
Eat and be happy!