Weekly Dish

This super-fast dinner was inspired by a post by Barbara at Tigers & Strawberries (who just gave birth to a gorgeous baby girl!) about using leftovers for breakfast. I read somewhere recently (and in true mid-semester fashion, can’t remember for the life of me where) that a hash is typically a meal made from leftover potatoes. Which certainly makes sense to anyone who’s every tried to make hash browns with raw potatoes: it can take forever. In light of my recent fascination with using up leftovers, the specifics of this dish were inspired by a ziploc bag full of sweet potatoes roasted the night before and a hankering for breakfast at dinner time (which strikes often, since I love breakfast food, but am not much of a morning cook).

Everything for this meal happens in one skillet, which my clean-up crew appreciates, and the salad greens give this old-fashioned high-fat breakfast more healthful clothing for dinner. I love the way the runny egg yolk becomes part of the dressing; once everything on this plate is all mixed up, each bite is packed with a zingy mixture of flavors. Next time, I’ll use spinach arugula instead of Romaine.

The recipe follows this week’s menu (I need a new dry-erase marker; sorry if it’s hard to read!).

Sweet Potato Hash Salad

4 slices thick bacon
1 cup cooked, chopped sweet potatoes
1 T. Dijon mustard
1 T. cane syrup (honey would also work)
2 T. cider vinegar
Two platefuls of salad greens
2 eggs

Cook bacon slices in a skillet until cooked to desire crispness. Remove and drain off all but about a teaspoon of the fat. Add the sweet potatoes to the skillet, and toss gently, browning as you cook.

Meanwhile, line two plates with the salad greens.

When the potatoes are fairly evenly browned, add the mustard and syrup and stir to mix well. Add the vinegar, stirring constantly, until all ingredients are well-incorporated. Divide the sweet potato mixture between the two plates.

Return the skillet to the heat, and fry two eggs, topping each plate with one of them. Finish each plate with two slices of the reserved bacon.

To eat, mix everything on the plate together thoroughly.

Posted: Tuesday, September 19th, 2006 at 1:44 pm Filed under: Main Dish, Breakfast/Brunch, Weekly Menu, Salad, Eggs, Quick, Double-duty dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.