Creole Sweet Potato and Shrimp Hash with Fried Eggs

Creole Sweet Potato and Shrimp Hash with Fried Eggs ingredients

• 2 tbsp olive oil
• 4 oz Tasso or thick-cut bacon
• 2 sweet potatoes
• 1 cup yellow onion
• 0.5 cup green bell pepper
• 0.5 cup celery
• 3 cloves fresh garlic
• 1.5 tbsp Creole seasoning
• 0.5 tsp smoked paprika
• 0.5 cup chicken or vegetable broth
• 1 lb raw shrimp
• 2 tbsp fresh parsley
• 2 tbsp unsalted butter
• 4 large eggs
• 2 tbsp green onions
• to taste hot sauce

How to make Creole Sweet Potato and Shrimp Hash with Fried Eggs

1. Heat 2 tbsp olive oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat. Add 4 oz diced Tasso or thick-cut bacon and cook for 5-7 minutes, stirring occasionally, until crispy. Remove the cooked Tasso/bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
2. Add 2 medium peeled and diced sweet potatoes to the skillet. Sauté for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender-crisp and lightly browned. If the pan gets too dry, add a splash more olive oil.
3. Add 1 cup diced yellow onion, 0.5 cup diced green bell pepper, and 0.5 cup diced celery to the skillet with the sweet potatoes. Continue to cook for 5-7 minutes, stirring, until the vegetables soften.
4. Stir in 3 minced garlic cloves, 1.5 tbsp Creole seasoning, and 0.5 tsp smoked paprika. Cook for 1 minute until fragrant.
5. Pour in 0.5 cup chicken or vegetable broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly and the flavors to meld.
6. Add 1 lb raw shrimp to the hash. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
7. Remove the skillet from the heat. Stir in the reserved crispy Tasso/bacon and 2 tbsp chopped fresh parsley. Taste and adjust seasoning if necessary.
8. While the hash is finishing, melt 2 tbsp unsalted butter in a separate non-stick skillet over medium heat. Crack 4 large eggs into the hot butter and fry them to your desired doneness (sunny-side up, over easy, etc.). Season the eggs lightly with salt and pepper.
9. To serve, divide the Creole Sweet Potato and Shrimp Hash among four plates. Top each portion with a freshly fried egg. Garnish with sliced green onions and offer hot sauce on the side.

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