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Breakfast

Sweet Potato & Bacon Hash with Avocado Crema

Tossed with good-for-you leafy greens and an unexpected kick of rosemary, this satisfying dish takes sweet potato hash to another level.

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Servings
4
Prep Time
25 min
Duration
40 min

Ingredients

  • 4 1-oz slices nitrate-free bacon 2 lb sweet potatoes, peeled and cut into ½-inch cubes (about 3 cups)
  • 2 shallots, chopped
  • ¾ tsp sea salt, divided
  • ¼ tsp ground black pepper 
  • 4 cups baby spinach
  • 2 tsp minced fresh rosemary
  • 8 large eggs
  • 1 avocado, peeled, pitted and chopped
  • ¼ cup full-fat sour cream
  • 1 tbsp fresh lime juice

Preparation

1. Preheat oven to 400°F. In a large skillet on medium, add bacon and cook until lightly crispy, 8 to 9 minutes. Transfer bacon to a cutting board, reserving fat in skillet.

2. Increase heat under skillet to medium-high. Add potatoes and shallots; season with two-thirds of each salt and pepper. Stir to coat in fat and cook 10 minutes, until potatoes begin to soften.

3. Chop bacon into bite-size pieces. To skillet, add bacon, spinach and rosemary and sauté 2 to 3 minutes.

4. Using a spoon, create 8 holes in hash mixture, then crack an egg into each. Transfer to oven and bake for 8 to 10 minutes, until whites are set but yolk are still runny.

5. Meanwhile, in a small food processor, process avocado, sour cream, lime juice and remaining one-third of salt for 1 minute, or until smooth. Drizzle over hash.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 482
  • Carbohydrate Content 39 g
  • Cholesterol Content 390 mg
  • Fat Content 28 g
  • Fiber Content 10 g
  • Protein Content 20 g
  • Saturated Fat Content 9 g
  • Sodium Content 730 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 4 g