Christopher and I work opposite shifts, and we’ve learned it’s difficult to plan meals for both of us.
I try to save new recipes or time-intensive dishes for the days Christopher has off work, so we can prepare and enjoy them together, and I tend to make a big batch of soup, so we each have something hot to take to work. A lot of nights, Christopher will take a sandwich and a salad (*squee*) and I will throw something together.
I whipped up this hash with what I had on hand one night and loved it so much that I’ve made it several more times.
Sweet ‘n’ salty hash with a fried egg
This hash for one, with the sweetness of sweet potatoes, bell peppers and onions and the saltiness of bacon and feta cheese, is a nutritious and filling dinner that can be made in one skillet.
1 teaspoon olive oil
1 slice center-cut bacon, diced
1 clove garlic
1/2 cup chopped onion
1/2 cup chopped bell peppers
1 cup diced sweet potato (about one whole small spud or half a medium-large spud)
1/2 cup chiffonade of spinach
Salt and pepper, to taste
2 tablespoons crumbled feta cheese
Heat the oil in a nonstick skillet over medium-high heat.
Add the bacon and cook until most of the fat is rendered out.
Add the garlic and onion and sauté until fragrant and translucent.
Add the bell peppers and sauté until tender. Season with a bit of salt and pepper.
Add the sweet potato and sauté until the cubes are just starting to brown. Cover the skillet and cook the hash over medium heat until the potatoes are tender, about 4-5 minutes. Season again with a bit more salt and pepper.
Toss in the spinach and allow it to wilt.
Push the mixture aside and crack an egg into the skillet. Cook the egg to your liking—over easy ensures the egg is cooked on both sides but has a runny yolk to drip over and mix with the hash.
Sprinkle in the feta cheese and plate the hash; place the egg on top.
I personally love this combination—the flavors are so well balanced—but you can customize it. Want to make it vegetarian? Simply omit the bacon. Don’t have sweet potato? Use red or russet potatoes. Don’t have feta cheese? Use parmesan or another strongly flavored cheese.