COOKIN’ LOUISIANE: Sweet Potato Hash

JAY: Hey, everybody, welcome to Cooking Louisiane. I'm Jay Ducote, and we're back in my kitchen today to make a sweet potato breakfast hash. A great time to cook sweet potatoes and making this breakfast hash a great way to use them. So any good breakfast hash is, of course, going to start with some breakfast bacon. I've got four nice slices of this hickory smoked bacon and I can go ahead and get it down. And while that's cooking down, I'm also going to cut up my onion and a red bell pepper. We're going to go ahead and scoop out the bacon now and move it to a stainless steel bowl. And that bacon fat start sauteing all this onion. I'll go ahead and add my bell pepper at this point. Let's go ahead and add my minced garlic. We're going to go ahead and add all of this diced up sweet potato. We're going to add a little fresh, cracked black pepper. And then I've got the JayD’s sweet and savory chili rub here. Chili rub has some brown sugar, has a little bit of salt and black pepper as well, but a lot of cumin, chili powders and those kind of flavors that work really well here. All right. So I'm just going to put the lid on it for about 5 to 7 minutes. That will really help get those sweet potatoes cooked all the way through. All right. We've had the lid on for a few minutes now, so I'm going to check on my sweet potato breakfast hash. Oh, yeah. And our bacon back in because there's no reason not to put the bacon back in. Let's be honest about that. So I've got some kale about two cups. Well, you know, heaping cups of kale, you could also use spinach. You could use, you know, anything that'll cook down a little bit. So this kale is going to cook nicely in just a couple of minutes. It'll kind of cook down, wilt a little bit what we're actually going to do is we're going to create four little wells in here. And then each one of those, I'm going to crack an egg. And over the top of each of those eggs and everything, a little more fresh, cracked black pepper, a little sprinkle of kosher salt. And now I'm going to put the lid over it one more time just to help those eggs cook. You take it to the table, serve it up, and you've got that sweet potato breakfast hash that's going to do it for this episode of Cooking Louisiane. Thank you so much for tuning in. We're here at the 9:00 News every Tuesday on Fox 44. And you can also catch us at cooking Louisiane dot com. Until next week. I'm Jay Ducote signing out.

COOKIN’ LOUISIANE: Sweet Potato Hash

Lifestyle /

JAY: Hey, everybody, welcome to Cooking Louisiane. I'm Jay Ducote, and we're back in my kitchen today to make a sweet potato breakfast hash. A great time to cook sweet potatoes and making this breakfast hash a great way to use them. So any good breakfast hash is, of course, going to start with some breakfast bacon.

I've got four nice slices of this hickory smoked bacon and I can go ahead and get it down. And while that's cooking down, I'm also going to cut up my onion and a red bell pepper. We're going to go ahead and scoop out the bacon now and move it to a stainless steel bowl. And that bacon fat start sauteing all this onion.

I'll go ahead and add my bell pepper at this point. Let's go ahead and add my minced garlic. We're going to go ahead and add all of this diced up sweet potato. We're going to add a little fresh, cracked black pepper. And then I've got the JayD’s sweet and savory chili rub here. Chili rub has some brown sugar, has a little bit of salt and black pepper as well, but a lot of cumin, chili powders and those kind of flavors that work really well here.

All right. So I'm just going to put the lid on it for about 5 to 7 minutes. That will really help get those sweet potatoes cooked all the way through. All right. We've had the lid on for a few minutes now, so I'm going to check on my sweet potato breakfast hash. Oh, yeah. And our bacon back in because there's no reason not to put the bacon back in.

Let's be honest about that. So I've got some kale about two cups. Well, you know, heaping cups of kale, you could also use spinach. You could use, you know, anything that'll cook down a little bit. So this kale is going to cook nicely in just a couple of minutes. It'll kind of cook down, wilt a little bit what we're actually going to do is we're going to create four little wells in here.

And then each one of those, I'm going to crack an egg. And over the top of each of those eggs and everything, a little more fresh, cracked black pepper, a little sprinkle of kosher salt. And now I'm going to put the lid over it one more time just to help those eggs cook. You take it to the table, serve it up, and you've got that sweet potato breakfast hash that's going to do it for this episode of Cooking Louisiane.

Thank you so much for tuning in. We're here at the 9:00 News every Tuesday on Fox 44. And you can also catch us at cooking Louisiane dot com. Until next week. I'm Jay Ducote signing out.

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