Image: Maya Visnyei/Recipe & Food Styling: Claire Stubbs/Food Styling: Ann Marie Favot
Bacon potato hash with eggs and chipotle sour cream for a delicious and comforting breakfast.
- 10 oz thick-cut bacon, diced
- 1 lb mini red potatoes, quartered
- 1 sweet potato, peeled and diced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup thick sour cream
- 1 chipotle pepper in adobo sauce, minced
- 1 tsp lime zest
- 4 free-range organic eggs
- 6 green onions, finely sliced
1 Place the bacon in a skillet and cook over medium heat, stirring occasionally, until crispy and golden, about 8 to 10 minutes.
2 Remove the bacon with a slotted spoon and reserve.
3 Drain all but 1⁄4 cup of the bacon fat from the skillet. Reserve some fat for cooking the eggs later.
4 Add the red and sweet potatoes to the skillet. Let them caramelize a little on the bottom of the pan before stirring them. Cover and cook for 15 minutes, stirring occasionally.
5 Remove the lid and continue to cook for 5 to 10 minutes, until the potatoes are tender and golden.
6 Season with the salt and pepper; set the skillet aside.
7 In a small bowl, whisk together the sour cream, chipotle pepper and lime zest. Refrigerate until ready to serve.
8 Heat a non-stick skillet over medium heat with a teaspoon or two of the reserved bacon fat, crack the eggs into the pan two at a time, being careful not to crowd them, and cook for 2 minutes for perfect sunny side up eggs.
9 To finish the hash, add the bacon back to the skillet of potatoes along with the green onions and heat to warm through.
10 Divide the hash evenly among four plates. Top each with an egg and a dollop of the chipotle sour cream.