Food Network Magazine - (09)September 2020

52 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020

SOUTHWESTERN

SWEET POTATO

HASH WITH EGGS

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 2

2 slices thick-cut bacon, chopped

1 medium sweet potato (about

1 pound), chopped

½ small red onion, finely chopped

½ red bell pepper, finely chopped

1 teaspoon chili powder

Kosher salt and freshly ground pepper

1 11- to 12-ounce Southwest-style

chopped salad kit

2 tablespoons sour cream

Grated zest of 1 lime, plus

1 tablespoon lime juice

4 large eggs

¼ cup shredded Mexican cheese blend

2 tablespoons chopped fresh cilantro

Hot sauce, for serving

1. Preheat the oven to 425 ̊. Put the bacon on
   a 9-by-13-inch rimmed baking sheet or baking
   dish and bake until crisp, 6 to 8 minutes.
   Remove to a paper towel–lined plate with a
   slotted spoon, leaving the drippings on the
   baking sheet. Add the sweet potato, red onion
   and bell pepper to the baking sheet and
   season with the chili powder, ½ teaspoon
   salt and a few grinds of pepper; toss well
   to coat. Bake until the vegetables are tender
   and browned, about 18 minutes.


2. Meanwhile, thinly slice the vegetables from
   the salad kit and transfer to a large bowl. In
   a medium bowl, whisk the dressing from the
   salad kit with the sour cream and lime juice;
   set aside.


3. Stir the lime zest into the vegetables on
   the baking sheet and make 4 wells in the
   mixture; crack 1 egg into each. Bake until the
   egg whites are almost set, 6 to 8 minutes.
   Sprinkle the eggs with the Mexican cheese
   blend and the shredded cheese from the
   salad kit. Continue to bake until the cheese
   melts, 2 more minutes.


4. Sprinkle the salad over the hash and
   drizzle with the dressing mixture. Top with
   the tortilla strips from the salad kit and the
   bacon and cilantro. Serve with hot sauce.

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