Good friends send you a random text message on Friday afternoon with a link to a recipe. And because you’re trapped in a glider with a newborn latched onto your body like a lamprey for 23 hours a day, you jump at the opportunity to feel like a productive human being, especially since the ingredients are (mostly) available in your pantry. But enough about you. (Or me.)
This recipe has been adapted from Anne Burrell’s Sweet Potato, Bacon, and Apple Hash posted on the Food Network site. I’ve made a few changes, mostly to streamline the process and account for ingredients I didn’t have on hand.
To make 4-ish servings, you’ll need:
2 big sweet potatoes
4 slices of super thick bacon (or 8 slices of regular bacon)
1 or 2 handsful of Archer Farms (Target) Sunny Cranberry Trail Mix
an egg or three, depending on how hungry you are, how many protein macros you need, and/or how many people you’re feeding
Cube the sweet potatoes and apples. (I scrubbed them and left the skin on; you could peel them if you wanted. But man up. Eat the skins.)
Toss the sweet potatoes in some olive oil and roast for 8 mins @ 400.
While the sweet potatoes are roasting, fry the chopped bacon in a large frying pan.
Drain the bacon grease off and put the bacon back in the frying pan.
When the potatoes are done roasting, combine them in the frying pan with the chopped apples and cooked bacon, and cook for a bit to soften the apples. Spread the hash out to the edges of the pan and cook an egg (or three) to your liking in the middle of the pan.
Serve the hash with your eggs on top, and sprinkle with the trail mix.