Happy (almost) Memorial Day weekend, y’all! I’m traveling to Wilmington, NC this weekend to celebrate one of my best friends’ weddings (and reunite with all my college friends) and I. Am. So. Pumped. Nothing like a four-day weekend at the beach with your best friends + wedding festivities.
Anyway, I thought a long weekend would be a great time to share this yummy brunch recipe that I made recently. If you’ve got big Memorial Day plans like me with no time to cook, then just put this one on the back burner (#punintended) and try it later. Seriously. If you’ve ever made the mistake of thinking that sweet potatoes are just a fall and winter food, then let me prove you wrong.
As I may have mentioned before, brunch is my favorite meal of all. And as sweet potatoes are pretty much my favorite food of all, this recipe was clearly destined to be a winner in my book. Mostly, I love that it adds a sweet twist to your original diner-style breakfast hash. No need to face the classic brunch dilemma of choosing between sweet and savory—this one has it all.
Even better, this is a filling, comfort-food-level dish that can handle the responsibility of being both breakfast AND lunch. Just add some OJ or fresh berries on the side (and coffee, obviously), and you have a full meal that’s simple enough for a laid-back Saturday and impressive enough for company.
It’s also super easy to modify depending on what you have on hand—kale or another hearty green would be an easy substitute for the spinach, and some onion and garlic (thrown in with the sweet potatoes) would not be out of place for a more savory version. You could easily make a veggie option—just omit the bacon, add a little extra salt and top with some avocado chunks. YUM.
Okay okay, enough hype already. Here’s how you do it! The recipe below is for one (large) serving, but it can easily be doubled or tripled to however much your pan can hold.
- 2 strips of bacon
- 1 small sweet potato, peeled and cut into chunks (large dice)
- A LARGE handful of fresh spinach, roughly chopped
- 1 egg
- Shredded cheese
- Salt & pepper
- Red pepper flakes (optional)
- Heat a large, oven-safe pan over medium-high heat.
- Preheat oven to 450.
- Add bacon to the hot pan and cook, turning occasionally, until the bacon is thoroughly cooked and crispy. Remove the cooked bacon and set aside to cool, leaving the drippings in the pan.
- Add the sweet potato to the pan with the bacon drippings. (Depending on what kind of bacon you used, you may need to add a little bit of olive oil.) Cook the sweet potato, stirring frequently, about 10 minutes, or until crispy on the outside and soft when poked with a fork.
- Throw in the spinach and cook, stirring constantly, about two minutes (just until wilted).
- Use your spoon or spatula to make a small well in the middle of the sweet potato & spinach mixture. Crack the egg into the well. (Just be careful not to let any bits of shell in!)
- Pop the entire pan in the oven for 3-5 minutes, depending on how well-cooked you like your egg yolks.
- While the pan is in the oven, crumble the bacon.
- Remove the pan from the oven and sprinkle the whole mess with the bacon crumbles and cheese. Salt and pepper to taste. If you like a little kick with your brunch, add in a pinch of red pepper flakes, too.
…and enjoy. It looks beautiful on a plate, right?? So colorful!
Have a great Memorial Day weekend, whatever you’re brunching on!