SOUTHWESTERN SWEET POTATO HASH WITH EGGS

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Southwestern Sweet Potato Hash with Eggs image

Provided by Food Network Kitchen

Time 30m

Yield 2 servings

Number Of Ingredients 13

2 slices thick-cut bacon, chopped
1 medium sweet potato (about 1 pound), chopped
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon chili powder
Kosher salt and freshly ground pepper
1 11- to 12-ounce Southwest-style chopped salad kit
2 tablespoons sour cream
Grated zest of 1 lime, plus 1 tablespoon lime juice
4 large eggs
1/4 cup shredded Mexican cheese blend
2 tablespoons chopped fresh cilantro
Hot sauce, for serving

Steps:

  • Preheat the oven to 425˚ F. Put the bacon on a 9-by-13-inch rimmed baking sheet or baking dish and bake until crisp, 6 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon, leaving the drippings on the baking sheet. Add the sweet potato, red onion and bell pepper to the baking sheet and season with the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss well to coat. Bake until the vegetables are tender and browned, about 18 minutes.
  • Meanwhile, thinly slice the vegetables from the salad kit and transfer to a large bowl. In a medium bowl, whisk the dressing from the salad kit with the sour cream and lime juice; set aside.
  • Stir the lime zest into the vegetables on the baking sheet and make 4 wells in the mixture; crack 1 egg into each. Bake until the egg whites are almost set, 6 to 8 minutes. Sprinkle the eggs with the Mexican cheese blend and the shredded cheese from the salad kit. Continue to bake until the cheese melts, 2 more minutes.
  • Sprinkle the salad over the hash and drizzle with the dressing mixture. Top with the tortilla strips from the salad kit and the bacon and cilantro. Serve with hot sauce.

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