Recipe: Sweet Potato Hash for Runners

Lauren Dirkschneider August 21, 2018 Breakfast, Dinner, Recipe, Sweet Potatoes

Breakfast for dinner is one of my go-to meals, especially when cooking for two. It’s very inexpensive, and cooks up in no time, making it the perfect meal for a busy weeknight.

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This recipe is for a sweet potato hash that has sweetness, bacon salty-ness, and spice to it; hitting all the notes I’ve been craving lately as my training mileage is increasing leading into my fall half marathon. I simply served this hash with a few eggs (runny yolks!) and it was perfect.

Sweet Potato Hash

Time: 30 minutes
Serves: 4

Ingredients:

½ large sweet potato or 1 medium sweet potato, diced into 1/3 inch pieces
3 tbsp water
1 tsp. Salt
½ tsp black pepper
½ tsp cumin
½ tsp chili powder
½ sweet yellow onion, chopped
1 green bell pepper, chopped
1 poblano pepper, chopped
2 garlic cloves, minced
6 slices bacon, cut into ¼ inch pieces
2 tbsp butter

Eggs (optional, to serve on top)

Directions:

Preheat your oven to 375 degrees.
In a microwave-safe container with a lid, place sweet potato and water inside and put the lid on top, slightly cracked to let steam escape. It is important that you do not seal the container completely, or it can explode. Microwave on high for 3 minutes, drain, then set aside.
In an oven-safe skillet over medium heat, saute the bacon until the fat has rendered out and the bacon is crispy, about 4-5 minutes. Remove the bacon to a plate with a slotted spoon and set aside.
In the same skillet with the bacon grease remaining, add the sweet potato and season with the salt, pepper, cumin, and chilli powder. Cook over high heat for 4 minutes. Try not to touch or stir the sweet potato during this time, you want to get some caramelization on the sweet potato. Stir, and cook for an additional 2 minutes, then remove with a slotted spoon and set aside.
In the same skillet, add the 2 tbsp butter. Sautee the bell pepper and poblano pepper over high heat for 4 minutes.
Add the onion and saute for an additional 3 minutes.
Lower the heat to medium, then add the garlic and saute for an additional 2 minutes, stirring frequently.
Remove the skillet from the heat and add the sweet potato and crispy bacon back into the skillet, and combine well with the rest of the ingredients. Put the entire skillet in the oven and cook for 10 minutes. Serve with eggs, cooked in whichever style you prefer!

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Lauren Dirkschneider

Lauren is a born and raised Minnesotan, currently living in Nebraska. She has been a lifelong athlete who picked up running during grad school, and hasn't looked back since! When she is not running you will find her in the kitchen making some amazing food, kayaking, knitting, or checking out local breweries.

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