Time: 10 minutes prep, 10 minutes cooking, 20 minutes total
Sweet potato seasoning:
¾ cup plus 2 tablespoons fennel seeds
1 ⅓ cup fresh thyme leaves
¼ cup plus 3 tablespoons kosher salt
3 tablespoons plus 2 tsp hot paprika
4 slices bacon, optional
1 large sweet potato, scrubbed and cut into ½” pieces
1 small onion, diced
1 small fennel, diced
1 bell pepper, diced
1 jalapeno, sliced
4 fried eggs for serving
In a small bowl, stir sweet potato seasonings until well combined. This makes 2 cups, so store in an airtight container.
In a large skillet, cook bacon to desired doneness, over medium heat. Set aside, leaving bacon fat in the pan. If you’re making a vegetarian hash, heat 3 tablespoons olive oil or butter in pan over medium heat.
Add sweet potato to the pan in a single layer. The key to a crispy hash is not to touch the sweet potatoes for the first few minutes. Cook until browned, about 4 minutes. Flip the sweet potatoes, and add onion, fennel, bell pepper, jalapeno, and sweet potato seasoning. Cook about 6 minutes, until vegetables are browned and cooked through. Add chopped bacon on top, and serve with fried eggs. Sprinkle with additional sweet potato seasoning if desired.
Recipe adapted from this interview and Season mix recipe Excerpted from WATERMELON AND RED BIRDS by Nicole A. Taylor. Copyright © 2022 by Nicole A. Taylor. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.
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