I’ve been making breakfast hash for a long time. It’s one of the regular dishes in my weekend breakfast rotation. Over the years I’ve made it in a ton of different ways. The basic elements are eggs and a starchy cubed vegetables.
Eggs are an essential element of my breakfast hash. I used to crack the eggs in and then bake the whole thing but I noticed that made it harder for the eggs to set on the inside – and I really don’t like goopy whites. So I took a page out of the shakshuka method and started stovetop steaming the eggs right in the hash – makes cooking much easier.
As far as protein goes (besides the eggs), I’ve used a lot of different meats. Chopped roast beef and yellow potatoes with thyme and oregano is one of my all-time favourite hash recipes. I’ve also used bacon, ham, and ground beef.
The starch component is really adaptable. I have to admit my favourite is the classic yellow potato, but it’s nice experimenting too. I’ve made hash with different types of starchy vegetables including squash, purple potatoes (zhoug spiced with wilted greens and lemon tahini yogurt sauce – that was a good breakfast), and now sweet potatoes – Italian style with pancetta, mozzarella, and fresh basil.
The combination of smokey pancetta and peppery basil balances out the sweetness of the sweet potatoes. The slightly acidic tang of the mozzarella is another refreshing counterpoint. The eggs on top round out the whole meal with a rich and creamy finish. A great combination that’s simple to put together and very satisfying for weekend breakfast or brunch.
Until next time,
Only 5 ingredients for a tasty and impressive breakfast. This hearty & flavourful breakfast hash made with eggs, sweet potato, mozzarella, basil, and pancetta makes for an easy and satisfying weekend breakfast or brunch.
- 3 medium sized sweet potatoes, cleaned and cut into small cubes
- 250 grams / 1/2 lb pancetta
- 4 tbsp fresh basil leaves, chopped and divided
- 3.5 oz / 100 grams mozzarella cheese
- 4 large eggs
- Salt to taste
Clean the sweet potatoes and use a good knife to cut them into evenly sized rounds, and then cut those rounds into evenly sized cubes. The size of the sweet potato will dictate the texture and consistency of your hash. I usually aim for a 1/2 cm squared size because it makes for a hearty hash that doesn’t have me chopping forever.
Heat an 8 inch / 20 cm skillet over medium heat (6/10) and once hot, add the pancetta. Cook down the pancetta until most of the fat is rendered, but not so much that it burns. Once the fat is rendered you may want to drain out the excess grease like I did. You can always add it back later if you need additional oil.
Add the diced sweet potato to the skillet and salt to your taste. Stir to combine well and then cover and let cook for about 5 minutes, then stir again making sure to move the cubes that may have been on the bottom of the skillet. Repeat this process about 3 or 4 times until the sweet potato has fully cooked through and can be cut easily with a fork or a spatula.
Once the sweet potato is cooked, add 3/4 of the chopped basil leaves and mix to combine.
Use a spatula or spoon to make 4 rough indents in the mixture and then crack each of the 4 eggs into those indents. Break apart the mozzarella and scatter it around the eggs.
Cover and reduce heat to medium low (about 5/10), cover with a lid and let cook another 5-7 minutes or until the whites of the eggs have set and don’t jiggle anymore when you move the skillet.
Top with the remaining basil leaves and serve immediately.
- Category: Breakfast
- Method: Stovetop