Sun Dried Tomato Sweet Potato Hash

1. 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. 2

   Cover the pan with a lid and cook for 5 minutes, then remove the lid and continue to cook, sipping the sweet potatoes with a wooden spoon until the sweet potatoes are brown on all sides, about 10 minutes.

3. 3

   Once the sweet potatoes are browned, add the onion and sun-dried tomatoes. Sprinkle with salt and pepper and mix well.

4. 4

   Cook for another 5 minutes or until the onions have softened and become translucent. 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 a lid, and cook until the eggs are cooked to preference. Before serving, garnish with the chopped basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.