Brunch Munch

Janet here: I love brunch. It just seems so decadent to eat a nice meal in the middle of the day, maybe with a mimosa or Bloody Mary, and relax around the table. As someone who wakes up each morning with an agenda (yes, even on the weekends), I need the excuse of being invited to or hosting a brunch to allow myself the time. Revealing I know.

Anyway we had a little family gathering over the weekend and I whipped up this little hash wonder, which was inspired by my favorite cookbook of 2011, Not Your Mother’s Casseroles by Faith Durand. The beauty here is using sweet potatoes instead of regular poatoes. It’s add a little sweetness and give the hash depth it normally doesn’t have.

Sweet Potato Hash
serves 6-8

ingredients
4 medium sweet potatoes, scrubbed clean and cut into 1-inch cubes
1 medium onion, diced
5 slices turkey bacon (obviously you can use real bacon too), diced
1 large red pepper, cored and diced
1/2 teaspoon red pepper flakes
4 sprigs fresh thyme, leaves only
1/4 cup olive oil
salt and pepper to taste
enough eggs to have one or two per person, depending on who’s eating around your table

method
Heat the oven to 450 degrees. Lightly grease the baking dish with olive oil.

In a bowl, add the sweet potato cubes, onion, bacon, bell pepper, red pepper flakes and thyme. Add the olive oil and salt and pepper to taste. Toss until well coated. Spread in a 9X13 baking dish. Roast on the top oven rack until soft and beginning to brown. 30 minutes should do it.

Turn the oven down to 375. Take out the pan and crack an egg on top of the sweet potato mix. Add a little more salt and pepper on top. Then bake for about 15-20 minutes until the egg whites are set.