This sweet potato hash recipe originally came from Pat and Geena Neely and I enhanced the dish with a little bacon, bacon fat and Azafran seasoning. And what goes better with sweet potato hash than baked eggs? Hope you enjoy it, it's great for brunch or a semi-light dinner.
In medium size sauce pan add cubed sweet potatoes, a generous amount of salt and cold water. Place on high heat until water boils. Lower heat to simmer and cook uncovered about 10 minutes. Drain cooked potatoes and dry on a kitchen towel or paper towels. While potatoes are cooking, prep your veggies and sauté your bacon until "almost" crisp (reserving the bacon grease). When bacon is cooled, chop and set aside.
Now grab a saute pan and add 1 T of bacon fat and 1T canola oil. Heat to medium and add your pepper, onions and scallions. Cook for a few minutes (4-5) to soften, and add the garlic and the Azafran. Cook a few minutes more to let them absorb the seasoning. Remove the mixture from saute pan and set aside.
In the same pan you cooked the pepper mixture, add about 1-2 T canola oil and 2 T bacon fat. We're going to crisp up the sweet potatoes. Place a layer of the cubed potatoes in sauce pan. Don't over crowd- we want them crispy, not steamed. Gently turn them so they get browned on all sides. Sprinkle with a little more salt and pepper. Add back the sauteed red pepper/onion mixture, chopped bacon and combine.
Using a large muffin tin (spritzed with cookin spray), divide the hash into four servings and place into muffin crevices. Pre heat oven to 425 degrees.
Crack one egg over each hash filled muffin tin, sprinkle with kosher salt and pepper, add your shaved parm cheese and bake for 9 to 10 minutes.