Cast-Iron Crispy Okra & Sweet Potato Morning Hash

Instructions

1. 1

   Place a large cast-iron skillet over medium heat. Add 6 oz thick-cut smoked bacon and cook until the fat is beautifully rendered and the bacon is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the glorious fat in the skillet.

   8 min

   Tip: Don't rush the bacon. Slow rendering gives you the maximum amount of fat, which we need to fry the sweet potatoes and okra.

2. 2

   Add 1 large sweet potato, diced to the hot bacon fat. Spread them into an even layer and let them sit undisturbed for a couple of minutes to develop a crust. Cook, stirring occasionally, until tender and browned.

   10 min

   Tip: If your sweet potatoes are sticking, your pan wasn't hot enough when they went in, or you need to let them crust up a bit more before moving them.

3. 3

   While the sweet potatoes are doing their thing, grab a small bowl and whisk together 1 tbsp apple cider vinegar, 1 tsp fish sauce, and 1/2 tsp smoked paprika. This is our finishing splash.

   2 min

   Tip: The fish sauce won't make the dish taste fishy, I promise you. It adds a deep, savory backbone that perfectly balances the sweetness of the potatoes.

4. 4

   Once the sweet potatoes are mostly tender, add the 1 medium sweet onion, diced and 1 medium red bell pepper, diced to the skillet. Sauté until the onions are translucent and the peppers have softened.

   5 min

   Tip: Scrape the bottom of the skillet as you stir to keep the fond (the browned bits) from burning.

5. 5

   Push the vegetables to the outer edges of the skillet. Turn the heat up to medium-high. If the pan looks dry, add 1 tbsp olive oil to the center. Drop in the 1 lb fresh okra, sliced in a single layer. Let it sear hard, without moving it, for 3 minutes to get a deep char, then toss for another few minutes until the edges are crispy and any mucilage (slime) has cooked away.

   7 min

   Tip: High heat is the enemy of slimy okra. Searing it hot and fast seals the pods and creates a magnificent crispy texture.

6. 6

   Toss the crispy okra with the rest of the vegetables in the pan. Fold the crispy bacon back in. Pour the vinegar-fish sauce mixture evenly over the hash. It will sizzle and steam—use this moment to scrape up every bit of flavor from the bottom of the pan. Season the whole hash with 1/2 tsp kosher salt and 1/4 tsp black pepper.

   2 min

   Tip: The acid from the vinegar brightens up the heavy, rich flavors of the rendered bacon fat.

7. 7

   Use the back of a spoon to make 4 small wells in the hash. Crack the 4 large pasture-raised eggs directly into the wells. Cover the skillet with a lid or a large sheet of foil, reduce the heat to medium-low, and let the eggs steam until the whites are set but the yolks are still runny.

   4 min

   Tip: Keep a close eye here! Egg yolks go from liquid gold to hard-boiled very quickly in a hot cast-iron skillet.

8. 8

   Remove the skillet from the heat. Scatter 2 tbsp fresh chives, chopped over the top. Serve immediately, bringing the whole cast-iron skillet right to the table.

   1 min

   Tip: Serve with some crusty bread to mop up those rich yolks.