Are you ready to embark on a delightful culinary journey that’s both easy to make and bursting with flavor? Our Bacon Jalapeño Sweet Potato Hash is the perfect dish for someone looking to enjoy a hearty and delicious meal. This recipe is not only simple but also crafted to cater to the tastes of those who appreciate good, home-cooked food.

Ingredients:

• 2 sweet potatoes (peeled and cubed)
• 12 slices uncooked bacon (chopped)
• 2 eggs
• 2 jalapeños (sliced)
• Butter
• 1-2 tsp chili powder
• Salt & Pepper

Directions:

1. Preheat the Oven:

Begin your culinary adventure by preheating your oven to 375 degrees. This step sets the stage for the wonderful flavors that will unfold.

2. Prepare the Sweet Potatoes:

Wash, peel, and cube the sweet potatoes. Arrange them in a single layer and let them cook in the preheated oven for about 10 minutes. This initial step ensures the potatoes are perfectly cooked and ready to absorb the delicious flavors to come.

3. Bacon Magic:

While the sweet potatoes are baking, it’s time to work on the bacon. Heat a cast-iron pan on medium heat, then add the chopped bacon. Let it cook for around 7 minutes, ensuring to coat the pan with bacon fat for that extra burst of flavor.

Once the bacon is crispy and golden, remove it from the pan and set it aside for later.

4. Jalapeño Infusion:

In the same pan, toss in the sliced jalapeños. Cook them for 2-3 minutes until they become fragrant and slightly tender. Remove the jalapeños from the pan and set them aside with the bacon.

5. Potato Perfection:

Turn the heat to medium-high, and add the pre-cooked sweet potatoes in a single layer to the skillet. Add 2-3 tablespoons of butter as needed to enhance the richness of the dish. Turn the potatoes for approximately 7 minutes, allowing them to become wonderfully crispy. Season with 1-2 teaspoons of chili powder, adding a perfect kick to the hash.

6. Bring it All Together:

Reintroduce the bacon and jalapeños to the pan, giving them a quick toss with the potatoes. Let them cook together for another 1-2 minutes, allowing the flavors to meld into a perfect harmony.

7. Eggs Sunny-Side Up:

Using a spoon, create two wells in the mixture. Crack an egg into each well and let them cook for 3-4 minutes, or until they reach your desired firmness. This step adds a delightful touch to the dish, making it both visually appealing and delicious.

8. Serve and Enjoy:

Remove the pan from heat and serve your Bacon Jalapeño Sweet Potato Hash with warm tortillas, hot sauce, or a dollop of sour cream. The combination of flavors and textures creates a symphony of taste that is sure to delight your senses.

In conclusion, this recipe is not just a meal; it’s a celebration of flavors, crafted with love for who appreciate the joy of good food. So, gather your ingredients, put on your apron, and let the culinary adventure begin!

BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS

This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.

These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.

This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!

You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.

Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:

Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!