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Breakfast-For-Dinner, Apple Chayote & Sweet Potato Hash

Roasted sweet potatoes, Mexican chayote squash and crisp apples mingle with bacon and fresh fragrant herbs for a filling breakfast for dinner hash.

One these cold, short days of winter I find myself spending lots of time online reading about new food trends, editing pictures, looking for freelance culinary work and blogging. Sometimes the hours go by and I realize, “Duh, I forgot to make dinner!”

Something my mom always did in a pinch was serve breakfast for dinner. Pancakes with sausage, scrambled eggs with toast, or a spinach and mushroom omelette with loads of cheese. And, that’s what I have been doing lately. Not only is it satisfying and often quick, it also tends to be inexpensive.

Here’s a filling recipe for a Breakfast-For-Dinner Hash. Roasted sweet potatoes, Mexican chayote squash and crisp apples mingle with bacon and fresh fragrant herbs. Other variations I have tried are the addition of chorizo.

However you make it, it’s delicious topped with a fresh farm egg. Nothing beats a gooey, runny yolk. Enjoy and stay warm and well fed my friends.

Apple, Chayote & Sweet Potato Hash


  • 1 1/2 tablespoon olive oil
  • 1 chayote, peeled, pit removed and diced
  • 3 medium sweet potatoes, peeled and diced
  • 3 large apples, cored, unpeeled and diced (suggest Fuji, Gala or Golden Delicious)
  • 6 slices of bacon, cut into small pieces
  • 1/2 cup onion, finely chopped
  • 1 poblano pepper, seeded and finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 eggs
  • Optional garnish: chopped chives, cilantro or parsley


  1. Preheat oven to 425° F.
  2. Grease a large roasting pan with 1/2 a tablespoon of olive oil. Add the chayote and sweet potato into the pan and drizzle a tablespoon of olive oil over the vegetables. Stir well to coat with oil and season with salt and pepper. Roast uncovered for 30 minutes.
  3. In a medium saute pan, cook bacon at medium high heat until crispy and golden brown. Using a slotted spoon remove cooked bacon from pan, carefully transfer grease into a heat proof bowl. Keep approximately one teaspoon of rendered bacon fat in the saute pan and return to medium heat. Add onions and peppers and cook for 5−7 minutes or until tender. Remove from heat to cool slightly.
  4. Remove roasting pan from oven. Add in the apples, bacon and pepper/onion mixture and stir well. Return to oven and roast for an additional 15−20 minutes or until vegetables are tender and golden brown. Serve hash with poached or fried egg and garnish with chopped herbs if you wish.
Alex Lopez

Alex Lopez , aka The Food Diva, has spiced up the culinary scene in San Francisco, Florida, Chicago, and now Austin. Alex works as a natural foods chef teaching cooking classes and developing recipes. Alex has appeared on The Food Network, Cooking Channel and various local TV spots doing live cooking segments.

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