Breakfast. Easily my favorite meal of the day. Because COFFEE!
And all the food you get to eat while drinking coffee.
Going out for breakfast always feels like treat because we only go out for breakfast on vacation or special occasions. Like when Trey and I celebrated our Anniversary at the Omni Hotel in downtown Dallas and went to breakfast at Oddfellows in the Bishop Arts District. Actually it qualified as brunch, because we drank Mimosas and didn’t eat until almost 11 AM.
But it also included coffee and fancy breakfast foods like Chicken and Waffles, Green Chile Short Rib Scramble and Short Rib Hash. If you are not into fancy breakfast foods (seriously, is that even possible?) they also serve not-so-fancy breakfast food like pancakes, grits, eggs and toast.
Since eating out for breakfast is such a rare treat, I decided that I needed to create my own fancy breakfast food at home. Inspired by the brunch menu at Oddfellows, I made my own Green Chile Sweet Potato Hash. I quickly realized that sweet potato hash is not fancy breakfast food at all, it just sounds fancy but really it is so simple and easy to make! If you prefer, use egg whites and turkey bacon for a healthy version.
This recipe makes four serving of Green Chile Sweet Potato Hash and you can serve it many different ways. I mixed mine with scrambled eggs then topped it with two fried eggs for Trey. Either way, this fancy breakfast dish will be making a regular appearance at our house. Next time I will just add mimosas and we will have brunch!
- 4 slices center-cut bacon
- 1 medium onion, diced
- 2 medium sweet potatoes
- 1 can diced green chiles
- Serve with scrambled or fried eggs
- Cook bacon in a medium pan until very crisp then set aside on a paper towel to drain. Discard bacon grease but reuse the same pan to cook the hash.
- Dice onion, then peel and chop sweet potatoes into small (about 1/2 inch) chunks. Add onion to pan and cook over medium heat for 2-3 minutes. Add sweet potatoes to pan, cover with a lid, and cook for 5 minutes. Stir potatoes, cover and cook an additional 5-7 minutes or until potatoes are fork tender.
- Remove lid and stir in green chiles, cook for 2-3 minutes then remove from heat. Crumble bacon on top of sweet potatoes.
- Serve with scrambled eggs mixed in or fried eggs on top of the hash.