Sweet and Gold Potato Breakfast Hash

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop sweet potato and Yukon gold potatoes into roughly equal pieces.

Step 2

Slice bacon into roughly half-inch pieces and add to cast iron skillet, sautéing until just crispy. Remove bacon from pan and set aside, reserving bacon grease.

Step 3

Add potatoes to skillet and sautée for two to three minutes. Add roughly two Tbsp of the reserved bacon grease to the pan, stirring the potatoes gently. Once potatoes are coated in the grease, stir a minute or two longer, then cover and cook for five minutes.

Step 4

Uncover and stir potatoes, scraping the bottom of the pan. Cover and cook for five more minutes.

Step 5

Uncover and add the peppers and onions, stirring to combine. Cover and cook five more minutes.

Step 6

Uncover and check potatoes for doneness; at this point they should be firm, but not crunchy. Stir in mushrooms, then add the garlic powder, smoked paprika, rosemary, and sage. Adjust these amounts to taste if you like. Add kosher salt and cracked black pepper to taste.

Step 7

Cover and cook for three to five more minutes. Uncover, and make four small "wells" in the hash. Make sure the wells are shallow enough that the eggs will rest on too of the hash, not touching the bottom of the pan directly. Crack one egg into each well, increase heat to medium-high, and cover.

Step 8

Cook covered for two to three minutes, until the eggs are set. At this stage, the eggs will cook quickly, so check them every minute or so. When the eggs are set to your liking, uncover, season with black pepper and kosher salt to taste, and serve.