Molly is back to share another fun Holiday breakfast recipe. This week, she is doing a take on the classic hasselback potatoes but with a few additions that are perfect for mornings! Definitely a sight we want to wake up to, especially with savory sweet potatoes lined up neatly on our FEED tabletop collection. Read on for the recipe.
“Amiright that the best part about Thanksgiving is the sweet potatoes?? I mean, when else do marshmallows appear on the dinner table? I’m thinking that the best way we can incorporate sweet potatoes into a Thanksgiving brunch without stepping on anyone’s toes is by adding bacon. Bacon and eggs and chives.” – Molly Yeh
Breakfast Hasselback Sweet Potatoes
Makes 4 servings
4 sweet potatoes
2 tb unsalted butter, melted
salt and pepper, to toaste
4 strips thick cut bacon
4 large eggs
2 tb chopped chives
1. Preheat oven to 425.
2. Wash and dry your potatoes, and then cut 1/4 inch slices that go almost all the way through, but not quite. You want all of the slices to be connected at the bottom. Place the potatoes in a baking dish, brush them with butter, and season with salt and pepper. Bake for 40 minutes.
3. Meanwhile, crisp up your bacon and then set it aside on a cutting board and reserve the fat. Remove the potatoes from the oven and brush with the reserved fat and then place them back in the oven for 20 more minutes.
4. Chop the bacon into 1-inch slices and then place the slices in between the potato slices. There won’t be room to fit them between every single potato slice, but place them every 3 or 4 slices or so. Bake for 10 more minutes while you fry the eggs, either in any leftover bacon fat or more
5. When the potatoes are finished baking, top each with an egg and a sprinkling of chives.
Molly Yeh recently moved from Brooklyn to a sugar beet farm outside of Grand Forks, North Dakota. She shares recipes, bits about farm life, and tales from adventures near and far on her blog my name is yeh. You can follow Molly on Twitter, Instagram, and Pinterest.