sweet potato, brussels sprouts, & bacon hash

This dish was originally a happy accident. It was the result of opening the fridge, finding a bunch of random ingredients, and trying to make dinner anyway.

It's simple, tasty, and not too fussy—if you're missing any ingredients, you can leave them out or substitute what you do have on hand. Sausage is good in this instead of bacon, or leave out the meat altogether and cook the vegetables in a bit of olive oil. It's also fairly quick, so it's perfect for a weeknight dinner or Saturday brunch.

Sweet Potato, Brussels Sprouts, & Bacon Hash
Serves 2-3

2 ears corn
5 slices uncooked bacon, chopped
1/2 sweet potato, diced
1/2 yellow onion, diced
12-15 brussels sprouts, stems cut off and quartered
2-3 eggs, one per person
1 tsp fresh parsley, chopped
2 scallions, thinly sliced
Goat cheese, crumbled


Preheat oven to 450 F. Spray the corn with olive oil cooking spray or brush with butter, season with salt & pepper, and place in a glass baking dish. Roast, checking and turning corn every 15 minutes, until blackened in spots. Remove and let cool.

While corn is roasting, cook bacon in a nonstick skillet. When it begins to darken around the edges and most of the fat is rendered, add sweet potato and onion to the pan. Cook and stir until potato begins to soften, about 10-15 minutes, then add brussels sprouts. Add freshly ground black pepper (I don't add salt—the bacon serves as the saltiness in this dish. If it's under-seasoned to your taste, feel free to add salt at the end). Cook until sprouts begin to brown on the outside, about another 10 minutes. Remove from heat.

When roasted corn is cool enough to handle, stand upright in a bowl and cut off the kernels. Mix the kernels into the rest of the hash, and plate.

Fry or soft-boil eggs, being sure to leave the yolk runny. Season with salt & pepper.

Place cooked egg on top of hash and top with plenty of parsley, scallions, and goat cheese.