Orange Flannel Hash

Breakfast, Healthy, Healthy (ish), Vegetarian

Orange Flannel Hash

I love brunch at home. I set the table sort of fancy (even if I’m not taking a photo of it, well, not as nice but still!).

Going out to brunch in theory is awesome, until you get there and the wait is like 3 hours and you want to stab yourself in the eye, so then you end up going to an inferior place and eat a shitty version of the thing you really wanted.

This is why I only have brunch at home. At 10am on a Saturday, I’m not emotionally stable enough to venture out. This sweet potato hash thing-y is a play on red flannel hash. Have you heard of it? It’s typically making regular potatoes red by using a beet. Since this is using sweet potatoes, I figured it’d rename it Orange Flannel Hash. I think it works. I also considered calling it something with nest or basket in the title but I couldn’t land on anything. It’s late where I am, I cooked and shot all day and I just watched the OJ show so my brain is mush.

Orange Flannel Hash

Orange Flannel Hash

Orange Flannel Hash

My descriptor words are off. :/

But one thing I do know is that sweet potatoes when spiralized are amazing. They almost look and taste like fettuccine.

(I just had to google the spelling of fettuccine like five times.)

If you don’t have a spiralizer, no problem! You can grate the sweet potatoes or dice them really finely.

Orange Flannel Hash

Orange Flannel Hash

I love green onions, but of course you can use another type of onion like minced shallot or red onion.

This recipe has so much flexibility and it’s so good. And the good news, it’s healthy…ish.

Good night and happy weekend!

xox
Adrianna

Orange Flannel Hash

Orange Flannel Hash

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: 4 to 6

Orange Flannel Hash

Ingredients

  • 2 to 3 sweet potatoes, peeled
  • 5 slices of bacon
  • Salt
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, peeled and minced
  • 4 green onions, minced, plus more as garnish
  • 4 to 5 large eggs
  • Sesame seeds, as garnish

Directions

  1. Preheat oven to 350 F. Start by prepping the sweet potatoes. I used my spiralizer and made them into noodles. If you don’t own one, you can grate the sweet potatoes or you can dice them. All up to you! Set aside.
  2. In a large skillet, set over medium heat, add the bacon slices. Cook for 2 to 3 minutes, flipping, and then cooking on the opposite side for another 2 to 3 minutes. The bacon is done when it’s medium golden brown and crispy. Transfer to a bed of paper towels to drain. When slightly cooled, dice the bacon and set aside.
  3. Pour out the bacon grease, reserving about 1 teaspoon. Add the sweet potato, 1/2 teaspoon salt, crushed red pepper, minced garlic, green onions; cook for 5 to 7 minutes tossing occasionally. Add bacon and toss once more
  4. Transfer sweet potato mixture to a 13x9 inch baking dish (or another one that will fit everything) and bake for 15 to 20 minutes, until sweet potato is cooked. Make 4 to 5 cavities in the sweet potato and crack in the eggs. Transfer back to the oven for about 6 to 8 minutes, until the egg whites are cooked. Top the eggs with a few pinches of salt, pepper and sesame seeds.
http://www.acozykitchen.com/orange-flannel-hash/

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20 Comments

  • Reply Vivian | stayaliveandcooking March 18, 2016 at 1:55 am

    A great yet simple recipe for brunch! There are indeed so many ways to change it with this dish: eggs are so versatile.

  • Reply CherryPickr March 18, 2016 at 2:45 am

    Really love your photography and table setting!

  • Reply DessertFortwo March 18, 2016 at 8:13 am

    I’m so stabby at brunch, too! This is why I carry purse biscuits. I make biscuits the night before, toss them in my purse, and then when I get to the restaurant, I grab a bloody mary at the bar and eat purse biscuits while I stare down which tables will potentially clear first.

  • Reply Ellie | Hungry by Nature March 18, 2016 at 8:23 am

    Brunching at home > Stabbing yourself in the eye. You made the right choice.

    And the People vs. OJ?! I’m obsessed. And wishing there were more than 3 episodes left!

    • Adrianna Adarme
      Reply Adrianna Adarme March 18, 2016 at 10:45 am

      Nooooooo…it’s so fascinating. I was a kid when it was going on so I really had no idea what was going on except for the fact that it was ruining my afternoon cartoon schedule.

  • Reply Suzi D. March 18, 2016 at 10:07 am

    So, when I saw the title, I thought this was going to be a recipe that wasn’t necessarily pretty but oh-so-cozy…you know, like orange flannel….

    • Adrianna Adarme
      Reply Adrianna Adarme March 18, 2016 at 10:45 am

      Orange flannel is maybe the most unattractive flannel of all…haha

  • Reply Ambar March 18, 2016 at 10:15 am

    I LOVE how these pictures came out!

  • Reply Tori March 18, 2016 at 11:58 am

    I LOVE these pictures! They look amazing and so does this hash! I could so devour that whole pan!

  • Reply Jacquie March 18, 2016 at 12:41 pm

    Beautiful recipe! Question for you: I have a spiralizer, but I don’t have anything that resembles the fettecinni (sp?) blade. Can you tell me what blade you used? I have Paderno model.

  • Reply Kari March 18, 2016 at 4:34 pm

    I love the great color that the sweet potatoes give this dish! So fun!
    Kari
    http://www.sweetteasweetie.com

  • Reply Liz March 19, 2016 at 6:22 pm

    Looks delish! Also, I love those little bowls you have the salt & sesame seeds in. I’m gonna have to try & find some for myself!

  • Reply Hannah March 20, 2016 at 8:04 pm

    Can you do a recipe for shakshuka?? Would be amazing! I love this blog and use it all the time for food inspiration!

  • Reply Jens Aho March 21, 2016 at 2:19 am

    OMG, that looks so delicious!!!

  • Reply Thursday Things 3.24.16 - just j.faye March 24, 2016 at 7:26 am

    […] stuffed french toast with raspberries, Spring vegetable egg casserole, Croissant french toast, Orange flannel hash, and Burrata breakfast […]

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