Updated: May 10, 2021
This healthy one-skillet meal will likely become a regular on your brunch making menu!
Diced sweet potatoes, onions, red bell pepper, garlic, and mushrooms are sautéed until perfectly tender and golden brown. Then, a few handfuls of fresh baby spinach are added to the skillet to wilt just before serving.
Finish this flavor-packed dish topped with a runny poached egg, ripe avocado slices, and crispy, crumbled bacon – because everything is better with bacon, right?
Recipe adapted from The Real Food Dietitians
Do you ever wake up in the morning and just want something comforting for breakfast? I have just the cure for that. This homestyle comfort dish reminds me of a big, ole hug. It's perfect on a chilly Sunday morning with a cup of steaming hot coffee or on the couch while watching an old movie under a soft, cozy blanket.
So what exactly is a hash? Hash is a skillet dish that consists of cooked meat and veggies that are diced into small pieces, usually with potatoes and onions. In this case, we are using crumbled bacon as our meat and sweet potatoes in place of traditional white potatoes.
The diced sweet potatoes go into the skillet first. I like to sauté them in coconut oil to bring out their naturally sweet flavor. You will want to do this slowly to prevent burning and sticking. They will take about 12 to 15 minutes to brown and become soft. The cooking time will depend on how small your cubes are. Once the potatoes are soft, you can add in the diced onion, red bell pepper, sliced mushroom, and garlic to the skillet. Be sure to add more oil when needed to prevent sticking. After a quick 3-4 minute sauté or when your veggies have browned and softened, you can add the roughly chopped spinach. I have also used kale in this recipe in place of the spinach – both are delicious. You can use whatever your family likes or what you have on hand. Once the greens have wilted, you can stir in the cooked, crumbled bacon.
My favorite way to serve this is to divide the hash among 4 serving bowls. Then, I top each bowl will a runny poached egg and perfectly ripened avocado slices. When you cut into the egg, the yolk runs into the hash and becomes a luxurious "sauce." It is so incredibly good, or "top-notch," as my son, Jonah would say.
This dish would also be yummy topped with your favorite shredded cheese and a few dashes of hot sauce. It makes 4 servings but can easily be doubled to make 8 – it reheats beautifully. Breakfast for dinner, anyone?
This recipe has become one of our favorites here at the Gearhart house. Brunch, for me, is an extended breakfast – that sometimes extends into lunch. I love to do brunch on Sunday mornings when everyone has slept late and running in the slow lane – whenever we have time to engage in cooking and eating as a family without being rushed. It is a great way to reconnect and spend time together after a long week and recharge and prepare for the new week ahead.
Brunch is also the perfect excuse to make a pitcher of mimosas – just saying.
To make this a meal prep meal: Divide the hash into 4 microwave-safe containers. Store in the refrigerator for up to 2 days. Add your choice of toppings just before serving.
Let's get cooking!
1 1/2 tablespoons avocado, coconut oil or ghee (more can be used to avoid sticking if needed)
1 large sweet potato, peeled and diced (about 2 cups)
1/2 cup onion, diced
1/2 cup red bell pepper, diced
2 garlic cloves, minced (I used prepared minced garlic in a jar)
1 cup mushrooms, sliced (I used Baby Bellas)
2 cups spinach or kale, roughly chopped
3 strips cooked uncured bacon, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
For serving (optional):
4 eggs cooked to your liking (we prefer runny, poached eggs)
1 large ripe avocado, sliced
Extra bacon slices
Salt and pepper to taste
How to make
Please be sure to visit The Real Food Dietitians for the source recipe and cooking instructions:
Heat 1 tablespoon of oil in a large sauté pan on medium heat.
Add the diced sweet potatoes and sauté for about 12 to 15 minutes, or until cooked through and soft.
Add the remaining 1/2 tablespoon of oil, onions, red bell pepper, minced garlic, and mushrooms.
Sauté for about 3-4 minutes
Add the spinach or kale and chopped, cooked bacon
Season with salt and pepper
Sauté until greens are wilted
Serve with your desired toppings.
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