Yesterday the snow fell, (more than the forecasters had predicted), and the mountain was transformed into a winter wonderland. Last night as we slept, Mother Nature treated us to ½ inch of ice on top of the freshly fallen snow, needless to say, nobody is venturing off the mountain today. Something about the snowy weather seems to make the D-Man and Daddy extra hungry, so when the D-Man asked “what should we have for breakfast?” I responded, Sweet Potato Hash and Farm Fresh Bacon.
4 Cups Grated/Shredded Sweet Potato
1 Medium Organic Apple (diced)
1 Small Organic Onion (diced)
1 Pound of Pastured Bacon (some for the hash and the rest for eating)
2 to 3 Tablespoons Organic Coconut Oil (or bacon grease)
¼ Cup Dried Organic Cranberries
1 teaspoon Sea Salt
Freshly Ground Pepper (to taste)
1 teaspoon Organic Ground Cinnamon
½ teaspoon Organic Ground Ginger
¼ teaspoon Organic Ground Nutmeg
Dash of Organic Ground Allspice
Pastured Eggs (my pan can accommodate 5)
Grate the Sweet Potato and set aside.
Dice the Onion and Apple and set aside.
Cook the bacon in a skillet, or use my time saver trick…place it on a baking sheet and cook in a pre-heated 350 degree oven. (It takes about 20 minutes for the bacon to become crispy, longer if the bacon is thick sliced).
Heat a large skillet with the coconut oil and add the sweet potato and onion cooking over low heat until softened.
Add the sea salt, spices, and diced apple, and cranberries stirring to incorporate.
If your hash seems a bit dry or is sticking to the pan add a few tablespoons of water.
Cover the pan with a lid and cook for 3 minutes.
Remove lid and make indentations for each egg in the hash with the back of a spoon.
Crack the eggs into the indentations and add more water (a few tablespoons).
Replace the lid and allow to cook for 3 to 5 minutes or until the eggs are cooked to your desired firmness.
Plate the eggs and hash, and sprinkle with bits of the cooked bacon.
Serve with extra bacon slices.