SUN-DRIED TOMATO SWEET POTATO HASH

SUN-DRIED TOMATO SWEET POTATO HASH image

Yield 4

Number Of Ingredients 8

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4 oz. pancetta, finely chopped
1 large sweet potato, cut into 1/2-inch dice
1/2 yellow onion, diced
4 oz. sun-dried tomatoes (in oil, drained)
coarse sea salt and freshly ground black pepper, to taste
4 large eggs (optional)
1/4 cup fresh basil, roughly chopped, for garnish
4-6 oz. mushrooms, sliced (optional)

Steps:

1. Brown the pancetta in a cast-iron skillet over medium-high heat, then add the diced sweet potato. Stir the sweet potatoes to coat them in the rendered fat. 2. Cover the pan with a lid and cook for 5 minutes, then remove the lid and continue to cook, flipping the sweet potatoes with a wooden spoon until the sweet potatoes are brown on all sides, about 10 minutes. 3. Once the sweet potatoes are browned, add the onion and sun-dried tomatoes. Sprinkle with salt and pepper and mix well. 4. Cook for another 5 minutes or until the onions have softened and become translucent. If you choose to add mushrooms, sautÃ© them in a separate pan with a tablespoon of butter and add them a couple minutes after adding the onion and sun-dried tomatoes, making sure not to add too much of the mushroom liquid. 5. If you choose to add eggs to this hash, create 4 wells in the hash, then carefully crack the eggs into the wells, cover with the lid and cook until the eggs are cooked to preference. Before serving, garnish with the chopped basil.