Sweet Potato Hash with Bacon Hollandaise

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My family has developed a healthy addiction to sweet potatoes. We’ve had sweet potato fries, sweet potato mash, sweet potato soup, sweet potato chips. Since we are trying to get more potassium in, and since sweet potatoes are an average source, I’m going with it and am always on the lookout for new recipes.

This hash was, of course, a completely unplanned dish that ended up being a huge hit. My son declared that he would “happily eat this for every meal, forever”. The ingredients are such that one could substitute any form of meat in, or leave it out altogether. It would be delicious with or without the egg (although the runny yolk of a fried egg is some deliciousness that I wouldn’t leave out). Guacamole and hot sauce would also be welcome additions to the stack.

Ingredients

• 1-2 large sweet potatoes 
• Meat of some kind (shredded beef, ham or bacon)
• 1 pastured egg per person plus 4 egg yolks for the hollandaise sauce
• ½ cup total of melted fat. I used a combo of butter and bacon fat. Duck fat would taste divine too.
• 1 tsp lemon juice
• Unrefined salt, pepper, cayenne (optional)
• Toppings (red cabbage ginger sauerkraut, avocado, etc.)

Instructions

Sweet Potato Hash:

1. Shred the potatoes. For small amounts, I use my baby-sized cheese shredder.
2. Warm cast iron pan with a very small amount of extra bacon fat, and spread potatoes in a thin layer.
3. When potatoes are brown, flip and brown the other side.
4. Remove from heat.

Hollandaise Sauce:

1. Whisk 4 egg yolks and lemon juice in a small, heat safe bowl.
2. Melt fats. I used a glass pyrex measuring cup so that I could easily use the same vessel to pour.
3. Using a double boiler or a super fancy set up like the one I have (a small stainless steel pan filled an inch or so with water placed under a large stainless steel bowl) slowly (really, like a few drops at a time) add the melted fats to the egg mixture. Be careful that the heating water does not touch the bottom of the bowl or the eggs will turn into scrambled eggs. Very yummy, but definitely not hollandaise sauce.
4. When all fat is combined, add salt and spices to taste.

Putting it all Together:

1. Arrange sweet potatoes in a bowl or on a plate.
2. Add anything you want to the middle. If you’ve chosen to add eggs, cook these last so they are still warm.
3. Top with Hollandaise sauce.

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