Spiced Juniper & Sweet Potato Breakfast Hash
Caramelized sweet potatoes, woodsy juniper salami, wilted greens, and runny eggs — a cozy one-skillet breakfast with a little campfire spirit.
Our Spiced Juniper salami is all woodsy, aromatic spice — juniper, coriander, and a little chile — which makes it a natural partner for sweet, caramelized sweet potatoes.
We crisp the potatoes first, then add the salami to season the oil, fold in some greens, and bake eggs right into the skillet. The juniper's piney warmth plays beautifully against the sweetness, and a touch of honey at the end leans into it.
It's the kind of weekend breakfast that feels a little special without much effort.
Ingredients
For the Hash
1 1/2 lb sweet potatoes, peeled and diced small
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small red onion, diced
4 oz Spiced Juniper salami, diced
2 cloves garlic, minced
2 cups kale or spinach, torn
4 eggs
For Serving
fresh parsley or thyme
flaky salt
drizzle of honey (optional)
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Instructions
Heat the olive oil in a large cast-iron skillet over medium-high. Add the sweet potatoes, salt, and pepper. Cook, stirring only occasionally, for 12 to 15 minutes until tender and caramelized.
Add the red onion and cook for about 5 minutes until softened.
Stir in the spiced juniper salami and garlic. Cook 2 to 3 minutes until the salami crisps and the oil turns fragrant.
Fold in the kale and cook 1 to 2 minutes, just until wilted.
Make wells in the hash and crack in the eggs. Cover the pan and cook 3 to 5 minutes until the whites set but the yolks stay runny.
Finish with fresh herbs, flaky salt, and a drizzle of honey if you like a sweet-savory edge. Serve from the skillet.
Chef Notes
Sweet potatoes brown best with room and patience — spread them out and resist stirring so they caramelize instead of steam.
Add the juniper salami toward the end so it crisps and seasons the oil without overcooking, and cover the pan once the eggs go in so the tops set while the yolks stay loose.
Substitutions & Tips
Yukon gold potatoes work in place of sweet potatoes for a more savory hash. Dry Chorizo or Saucisson Basque are great swaps if you don't have Spiced Juniper.
Prefer a classic version? Try our Crispy Dry Chorizo Breakfast Hash. Or put this salami on a pie with our Spiced Juniper, Gorgonzola & Honey Pizza.
Serving & Storage
Best fresh, while the eggs are runny and the sweet potatoes still have crisp edges.
The sweet potato and salami base keeps for 3 days in the fridge; reheat in a hot skillet and add fresh eggs when you serve.
Published
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