a delicious and hearty sweet potato hash filled with veggies, topped with a little crumbled bacon and eggs.
Ingredients
3 slices of center-cut nitrate-free bacon, chopped (I trim mine of some of the excess fat)
2 sweet potatoes, scrubbed clean, peeled and cut into ¼ inch dice
2 teaspoons olive oil
1 red bell pepper, diced (core and seeds removed)
½ onion, diced
2 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon dried rosemary
Salt-and-pepper
4 eggs
Instructions
In a large cast-iron skillet on medium heat, cook bacon until crisp, about 7 minutes.
Remove bacon and place on a small plate lined with a paper-towel.
Add the sweet potato pieces to bacon fat in the same cast iron skillet, cover with a lid or a piece of foil and cook until tender about 10 to 15 minutes, stirring occasionally.
Remove sweet potatoes and transfer to a large bowl. Add 2 teaspoons of olive oil to the skillet, add onion, pepper and garlic and cook until tender, stirring occasionally, about 5 minutes. Remove veggie mixture and transfer to the sweet potato bowl.
Lower the heat a little, wipe skillet with a paper towel to remove some food residue that might cause the eggs to stick. Grease pan with a little more oil if needed. Crack eggs into the skillet (two batches if needed), season with salt and pepper and fry to desired doneness. I like mine over-easy with just a slightly runny yolk. When all eggs are done, transfer them onto a plate.
Dump the sweet potato/veggie mixture back to the skillet and cook for about 2 more minutes, season well with salt and pepper. Turn off the heat, stir in the bacon and top mixture with the eggs and serve warm.
remove carefully to a plate.
Notes
If you don't use bacon in this dish, just add a little olive oil to the pan to cook your sweet potatoes. Use less red pepper flakes if you don't like spicy.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/sweet-potato-hash-bacon-eggs/