Breakfast Hasselback Sweet Potatoes by Molly Yeh

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.

Breakfast Hasselback Sweet Potatoes by Molly Yeh

“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 by Molly Yeh

Breakfast Hasselback Sweet Potatoes by 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

Directions

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
butter.

5. When the potatoes are finished baking, top each with an egg and a sprinkling of chives.

Breakfast Hasselback Sweet Potatoes by Molly Yeh

Breakfast Hasselback Sweet Potatoes by Molly Yeh | west elm

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Molly Yeh of my name is yeh

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.

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Jody Yeh

November 14, 2014

I love this!!!! Can not wait to try!

Hands and Hustle | A lifestyle blog and creative studio by award-winning illustrator and designer Sabrina Smelko.

November 14, 2014

[…] (Can anyone tell I’m hungry?) Don’t these Breakfast Hasselback Sweet Potatoes look […]

T

November 19, 2014

Taking into account pre-heating, in addition to all the times you have to take out the potatoes and put them back in the oven, this recipe takes almost an hour and a half. A bit too much of a commitment for brunch.

Reflections on a Month Gone Paleo | The Tina Times

December 7, 2014

[…] Breakfast Hasselback Sweet Potatoes (Molly Yeh) Yum! […]

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