I created this as a last-minute special for a guest who showed up at 4:15 PM and still wanted brunch after we threw out all our mise en place. I made him this off-menu dish, and he flipped. I’m not sure if you would consider this Mexican or Spanish or American, but it’s damn good. If sweet potatoes aren’t your thing, you can totally use Russets.
In a large bowl, combine the sweet potatoes and bacon, toss with 2 tablespoons of the oil, and season with salt and pepper. Spread the potatoes and bacon out on the baking sheet in an even layer and bake, stirring once, until the potatoes are soft and the bacon is light brown and slightly crispy, about 35 minutes. Remove from the oven and let cool for 10 minutes. (Or let cool to room temperature, transfer to a baking dish, cover, and refrigerate for up to 2 days.)
Divide the hash among 4 plates or shallow bowls. Top each with a poached egg, the piperade, and a few tablespoons of the salsa verde; garnish with cilantro, if desired, and serve immediately.
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