Fried Egg and Sweet Potato Noodles with Bacon & Vegetable Hash
Try this Fried Egg and Sweet Potato Noodles with Bacon & Vegetable Hash recipe, or contribute your own.
Try this Fried Egg and Sweet Potato Noodles with Bacon & Vegetable Hash recipe, or contribute your own.
- 1 egg
- salt and pepper to taste
- olive oil cooking spray
- 1 small garlic clove minced
- 2 strips of bacon
- 1 small sweet potato as round as you can find it
- 1 tbsp olive oil divided into (2) 1/2 tbsps
- 1/2 one red bell pepper diced
- 1/2 one small red onion diced
- 6 button mushrooms quartered
- 1 pinch of garlic powder
- 1 pinch of oregano
- 1 pinch of chili powder
- parmesan cheese to garnish optional
- chopped parsley to garnish optional
- Carbohydrate 27.1478 g
- Cholesterol 0 mg
- Fat 3.08 g
- Fiber 3.96299999713898 g
- Protein 2.2318 g
- Saturated Fat 0.44031 g
- Serving Size 1 1 Serving (136g)
- Sodium 145.750572916667 mg
- Sugar 23.184800002861 g
- Trans Fat 0.10787 g
- Calories 143 calories
Step-by-step
- Peel your sweet potato, chop the pointed ends off and spiralize it, using Blade C. Set aside.
- Place a large skillet over medium heat and add in your strips of bacon. Cook until desired crunchiness and transfer to a plate lined with a paper towel. Once cooled, cut into 1 inch pieces. Set aside.
- Wipe down the bacon skillet and place it over medium heat with the 1/2 tbsp of olive oil. Next, place in the potato noodles, garlic powder and season with salt and pepper. Cook for about 5-7 minutes or until sweet potato softens into noodles and is no longer raw. Be sure to stir frequently so that the noodles don't sit for too long in the pan and burn. When done, transfer to a plate.
- While the sweet potato noodles are cooking, set a large skillet over medium-low heat and place in the rest of the olive oil. Once oil heats, add in the minced garlic and cook for 30 seconds. Add in the red onions, diced peppers, oregano, chili powder, and season lightly with pepper. Stir to combine, cook for about 2 minutes or until peppers and onions begin to soften. Once softened, add in the mushrooms and cook for about 3 minutes - they will shrink in size. Mix in the bacon and set on top of the sweet potato noodles.
- Wipe down the mushroom/pepper/onion skillet, spray with cooking spray and add in the egg, cooking until all whites are set but yolk is still runny.
- Place egg on top of the noodles & bacon/veggie hash and season with Parmesan and chopped parsley (optional).
Coordinating multiple pans requires attention to heat zones so that delicate aromatics do not burn while dense starches soften. Selecting a cylindrical tuber ensures uniform strand generation when passing the vegetable through a spiralizing mechanism.
Mastering Root Starches and Bacon Rendering
Render cured pork slowly over medium heat to maximize fat extraction while preserving structural integrity. Raw sweet potato strands contain high moisture levels, requiring frequent agitation during the five to seven minute sauté window to prevent scorching. Mushrooms demand dry, direct contact with heated oil to drive off internal water content and achieve proper browning.
Balancing Umami and Chemical Interplay
Sulfur compounds in Allium vegetables soften rapidly when exposed to moderate heat, releasing sweet volatiles that balance the salty umami compounds derived from cured pork fat. Coagulation of ovalbumin proteins in the egg white occurs rapidly at 145 degrees Fahrenheit, while lipid-rich yolk fractions remain fluid at higher thermal thresholds to coat the starchy strands below.
