This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Brunch doesn’t have to be a diet-buster! Sweet potato hash with pancetta, sun-dried tomatoes and spinach is a filling yet nutritious breakfast dish.
Welcome to Day 5 of #BrunchWeek, hosted by Love and Confections and A Kitchen Hoor’s Adventures! Don’t forget to hop on over to my Sponsors and Giveaway Information Post to read about the great prizes and enter to win one!
Personally, I think of brunch as a time to indulge. Bring on the pancakes drenched in butter and syrup, the French toast smothered with whipped cream, the buttery and flaky croissants, and the rich, frothy coffee drinks. But not everyone feels the same way. Some even prefer the taste of the healthier dishes to the sweet, unhealthy ones.
That’s not to say that I don’t enjoy healthier dishes. After all, if I didn’t, you wouldn’t see the recipe here! When I received a box of goodies from Cento and saw the sun-dried tomatoes, I knew exactly what I was going to make with them: this sweet potato hash.
Potato hashes are typically side dishes during brunch, but this one can be a main dish all on its own. One portion (about a quarter of this recipe) is quite filling! But you could also serve smaller portions alongside another main dish.
I love how all of the flavors and textures combine in this dish, from the mildly sweet and slightly nutty sweet potatoes, to the intense tang of the sun-dried tomatoes, and the crispy pancetta and the tender spinach.
I recommend cooking the eggs sunny-side up in the recipe below, but really, it’s up to you. You could also poach them, or if you prefer a cooked yolk, fry the eggs instead.
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- 1 tbsp olive oil
- 8 oz pancetta, diced
- 2 sweet potatoes, peeled and cut into 1/2-inch dice
- 1/2 yellow onion, diced
- 4 oz Cento sun-dried tomatoes, drained of oil and roughly chopped
- 2 oz baby spinach
- 4 Eggland's Best eggs
- Salt and pepper
- 1/4 cup basil, cut into thin strips
- Heat the olive oil in a large cast-iron skillet over medium heat. Add the pancetta, and cook for 5 minutes.
- Add the sweet potatoes to the pan, tossing to coat with the oil/pancetta fat. Cover the pan and cook for five minutes, stirring once halfway through.
- Uncover the pan and cook another ten minutes, stirring often, until the sweet potatoes are just barely fork-tender.
- Add the onion, sun-dried tomatoes and spinach to the pan; season with salt and pepper. Cook another 5 minutes, until the onion is translucent and the spinach is wilted. Divide the mixture between four plates, keep warm.
- In a small, nonstick skillet, cook the eggs (in batches, if needed) sunny-side up. Place one egg on each plate.
- Top each plate with a quarter of the basil leaves, and serve.
Amount Per Serving: Calories: 468 Saturated Fat: 9g Cholesterol: 201mg Sodium: 555mg Carbohydrates: 31g Fiber: 5g Sugar: 14g Protein: 18g
Take a look at what the #BrunchWeek Bloggers are creating today!
Voodoo Bloody Mary from Girl Carnivore
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BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy
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Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife
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Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Asparagus-Leek Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor’s Adventures
Raspberry Lime Parfaits from Eat Move Make
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.