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| Servings |
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Ingredients
- 8 oz bacon
- 1 onion diced
- 1 red bell pepper diced
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 lbs sweet potatoes peeled and chopped into 1-inch cubes
- 1 tsp chopped fresh thyme
- 1 loaf crusty bread or challah sliced
- 3 tsp butter softened, divided plus additional for frying eggs
- eggs
Ingredients
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Instructions
- In a large skillet, fry bacon until crisp, approx. 5 minutes.
- Using a slotted spoon, transfer bacon to a napkin-lined plate. Leave bacon fat in the skillet.
- Add onion, red pepper, salt, pepper, and sweet potatoes. Cover and cook, stirring occasionally, until softened and the sweet potatoes begin to brown, approx. 10–15 minutes.
- Finely chop fried bacon. Stir chopped bacon and thyme into skillet.
- Taste for seasonings and add additional salt and pepper if desired.
- Turn heat to low and cover to keep warm. Heat a medium nonstick skillet over medium-high heat.
- Spread each slice of bread with 1 teaspoon butter on one side and place butter-side down in the skillet grill.
- Heat until lightly golden brown. Remove from heat and cover to keep warm while preparing the eggs. Heat butter in a nonstick skillet and fry eggs to desired doneness.
- This may be done with all eggs at once or in batches. Season eggs to taste with salt and pepper.
- To assemble, place grilled bread on a plate. Spoon approx. 1/2 cup sweet potato and bacon hash on top of bread, then top with a fried egg.
- Serve immediately
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