Sweet Potato and Asparagus Hash

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This Sweet Potato and Asparagus Hash is a quick and easy breakfast or brunch recipe.

Last weekend my mom and I drove down to my sister’s to watch the kids for the weekend. My sister was off to run a 5K and, since we’re the best Aunt and Mamaw ever, we offered to do babysitting duty. It’s always fun to get a few days with the kiddos where we can spoil them with out disapproving looks from their parents (it never stops us it is just nice not to see the looks) LOL! It was also nice to spend a couple of days with my mom. Since there was nothing we HAD to do on Saturday I got up in the morning and made us this awesome sweet potato and asparagus hash for brunch.

I did something a little different for this hash and it made my life so much easier I’m never going back. Instead of peeling, cutting and par boiling sweet potatoes I used Alexia Sweet Potato Fries. Why did I not think of this sooner?! The key to a good hash is getting golden brown, crispy potato pieces and that means you have to parboil your potatoes before cooking them in the skillet so that the inside will get cooked through by the time the potato has browned. Who has time to do all of that in the morning?! Not me, I like a little extra sleep and Alexia Sweet Potato Fries are the answer!

When I got to my sister’s I ran out to Walmart and grabbed some Alexia Sweet Potato Fries and Alexia Crispy Onion Rings. If you haven’t tried any of the Alexia products you need to. They were developed by a Manhattan chef and are high quality side dishes, made from real, all-natural ingredients. Their products are so versatile you can eat them on their own or use them in a recipe like I did. Since they are such good quality, and all-natural using their sweet potato fries was just like I prepped my sweet potatoes the night before except, I didn’t have to do a thing (I love that!). When I got up in the morning I pulled the Alexia Sweet Potato fries out of the freezer, cut them into small cubes (I never would have cut my sweet potatoes as consistently, I loved how easy it was to use fries). I fried up some bacon pieces, removed the bacon and tossed the fries in with a little of the bacon grease to brown. Once they were ready I put them to the side and browned the red onions. I steamed the asparagus (Tip: Wrap your asparagus in wet paper towels and put in the microwave for 3 minutes. Tada! You have steamed asparagus), tossed all of the ingredients back in the pan, and cooked it all together with a little salt.

I could have eaten it just like that but to make it extra special I baked a couple of Alexia Onion Rings, tossed them in a hot skillet and cracked an egg into them. I cooked the egg until the whites has just firmed up and then served one egg nestled on top of each plate of hash.

Cutting into that egg and having that bright yellow yolk run over the asparagus and crispy sweet potatoes was…well “yum” doesn’t do it justice. It was so good!

I think the best thing about this hash is that is was even good the next day. You could totally make the sweet potato, onions, and bacon the day before, then spread the mixture out on a baking sheet and put it in a 350°F oven for 15 minutes in the morning while you steam the asparagus and make the onion ring eggs. It’s a fast-but-fancy brunch recipe!

There are Alexia Spicy Sweet Potato Fries too and I think I’m going to try them next time. They have a chipotle seasoning and I think a chorizo and sweet potato hash sounds amazing.

Servings: 4

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Sweet Potato and Asparagus Hash

Sweet Potatoes and asparagus cooked with bacon and topped with a baked egg.

Print Recipe

4.34 from 3 votes

Ingredients

• 1/2 bag Alexia Sweet Potato Fries with Sea Salt
• 5 pieces of Bacon
• 6 stalks of Asparagus
• 1/2 c Red onion, diced
• 2 - 4 Alexia Crispy Onion Rings
• 2 - 4 Eggs
• salt

Instructions

• Cook onion rings according to package instructions. Remove from oven set aside.
• Chop the bacon into small pieces and fry in a skillet.
• Remove the bacon and set aside.
• Pour off all but 2 Tbsp of bacon grease from the skillet.
• Chop Alexia Sweet Potato fries into small pieces.
• Add fries to pan and cook until brown, about 5 minutes.
• Remove fries and set aside.
• Add onions to the pan and cook until soft.
• While onions cook steam your asparagus.
• Once asparagus is ready chop into small pieces and add asparagus, bacon, and fries to pan with onions.
• Stir together and add salt to taste.
• Put onion ring in hot skillet and crack an egg into the center.
• Cook until white has firmed up completely.
• Remove and repeat for each onion ring.
• Plate hash and top with a baked egg.

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Author: Kat Jeter & Melinda Caldwell

Course: Breakfast

Do you have any tricks you use to keep your brunches simple?