Today with Chef Rocky - Sweet Potato Hash with Roasted Tomatillo 1

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

avocado

💰Cheaper: mashed banana

Mashed banana can provide creaminess at a lower cost.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu can serve as a protein alternative for a vegan option.

Preheat oven to 450°F.

Dice the sweet potato into small cubes.

Peel the tomatillos, onion, and garlic cloves.

Toss the diced sweet potato in olive oil and seasoning, then place on one side of a sheet pan.

Toss the tomatillos, onion, and garlic cloves in olive oil and seasoning, then place on the other side of the sheet pan.

Roast in the oven at 450°F for approximately 20 minutes, or until roasted with some charring.

While roasting, render bacon in a sauté pan.

Remove the bacon to a paper-towel lined plate.

Once roasted, transfer the potatoes to the bacon fat in the sauté pan and continue to sauté.

Blend the roasted tomatillos, onion, and garlic in a blender until smooth.

Pour the blended mixture into the fork-tender potatoes in the sauté pan.

Bring the mixture to a simmer while frying one or two eggs.

Plate the hash and top with fried eggs and bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens