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Sweet Potato Home Fries (Low G.I.)
(4 servings) Printable Version
- 4 sweet potatoes (1 3/4 pounds) peeled and cut into 1-inch chunks
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1 tablespoon extra-virgin olive oil
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6 ounces lean slab bacon (sliced 1/4 inch thick and cut into 1/2-inch pieces)
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1 pound Vidalia or other sweet onions (cut into 1/2-inch dice)
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2 tablespoons chopped parsley
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2 tablespoons minced chives
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1 teaspoon chopped thyme
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Salt and freshly ground pepper
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4 bone-in strip steaks (optional)
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4 jumbo eggs (optional)
In a medium saucepan of salted boiling water, blanch the sweet potatoes for 3 minutes; drain well.
Add the bacon to a cold skillet and raise the heat to medium hight. Cook over moderate heat until crisp, turning to brown on each side, 4 to 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain.
Add the onions to the skillet and cook over moderate heat until browned, about 12 minutes. Add 1 tablespoon of olive oil if needed, and add the sweet potatoes. Cook over moderate heat, stirring occasionally, until just tender, about 15 minutes. Increase the heat to high and cook without stirring until browned on the bottom, about 2-3 minutes. Stir in the bacon, parsley, chives and thyme; season with salt and pepper.
Meanwhile, if serving with steak and eggs, season the steaks generously with salt and pepper and grill over high heat until nicely browned outside and medium-rare within, about 4 minutes per side. Cook the eggs to over easy or over medium - so that the yolk is still slightly runny. Let the steaks rest for 5 minutes, then serve with the eggs and a spoon full of sweet potato hash browns.
This is TRULY amazing. I recommend it as a breakfast dish suited for dinner!
Mr Breakfast would like to thank mrbreakfast_lvr for this recipe.
Recipe number 2654. Submitted 11/3/2009.
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