Happy Election Day! I’m eager to get out and vote today and you can bet I’ll be parked in front of the tv tonight watching the returns come in. I just think this day is so exciting Of course I’m equally thrilled that it means the merciful end of the political attack ads and robocalls. That’s one part of the election process I could seriously do without… Anyway, hope you all cast your votes today too!
In years past, Shane and I have had our own little election night parties with themed cakes, cookies and drinks, but that isn’t part of the plan tonight. We made a big pot of soup and some rolls last night and have plenty of leftovers to feed us this evening. When the weather is as chilly as it has been lately, it’s totally the type of food I crave to warm me from the inside out!
As for lunch, I have more comfort food on the menu today in the form of this sweet potato and bacon hash. I made this dish for the first time a few weeks ago when I was house-sitting for Shane’s parents. It’d been on my to-do list for a while but since Shane doesn’t eat sweet potatoes I kept putting it off until I was cooking for just me. And now that I’ve finally tried it, I can’t stop craving it. Tender sweet potatoes and crispy bacon seasoned with one of my favorite spices, cumin, and a touch of heat from jalapenos. It’s a heavenly combo!
The only thing that could make it better? A fried egg on top – I am all about the runny yolk these days
Sweet Potato and Bacon Hash
adapted from Sunny Anderson (via FoodNetwork.com)
3 bacon slices, cut into 1/2-inch pieces
2 tablespoons olive oil
2 medium sweet potatoes (about 8 oz each), peeled and cut into 1/4-inch pieces
1/2 cup diced red onion
2 garlic cloves, minced
1-2 jalapenos, minced (depending on how much heat you want)
1/2 teaspoon ground cumin
1 tablespoon unsalted butter
4 large eggs
2 tablespoons chopped parsley
Add the bacon to a large skillet set over medium heat. Cook until browned and crisp, then transfer to a paper towel-lined plate. Drain all but 1 tablespoon of the fat from the pan. Add the olive oil and when it’s hot, add the sweet potatoes. Spread them in a single layer to the extent possible. Let them cook undisturbed until they start to brown on the bottom. Toss the potatoes then again let them cook undisturbed until they begin to brown. Repeat this process until most sides of the potatoes are golden brown and they are tender. (You can do this in any size pan, but the smaller your pan the longer it’ll take to get all the potatoes cooked.) Add the bacon back to the pan, along with the onion, garlic, jalapenos and cumin and cook until the onions have softened slightly, about 3-4 minutes. Season to taste with salt and pepper.
Meanwhile, melt the butter in a large nonstick skillet set over medium-low heat. Crack the eggs into the pan and cook just until the whites are set (the yolks will still be runny). Remove the pan from the heat and keep warm.
Serve the fried eggs over the hash. Garnish with parsley if desired and season with salt and pepper.