Author Notes
This is the perfect brunch recipe to satisfy both sweet and savory cravings! —Megan Finney
Ingredients
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2
medium-sized sweet potatoes (diced)
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1 pound
sliced brussel sprouts
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4
slices uncured bacon
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1 handful
dried cranberries
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1
half sweet onion (diced)
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1 dash
salt
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1 dash
pepper
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1
clove of crushed garlic
Directions
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Slice bacon into 1 inch pieces and cook until crisp in frying pan. Once they are cooked to desired crispness, remove from pan but keep the oil.
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Add diced onion and garlic. Lightly salt and cook until onion goes clear.
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Add diced sweet potatoes to the pan and let cook for about 15 minutes, stirring occasionally.
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Add sliced brussel sprouts and cook another 15 minutes. Only stir every five minutes to allow a nice crust to form on potatoes.
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Throw a handful of dried cranberries and the cooked bacon back into the pan about five minutes left to go.
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This hash can be finished nicely with a sunny side up egg or a nice piece of crusty bread for a hearty meal. It can also be a wonderful vegetarian option by replacing the bacon with a tablespoon of coconut oil!
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