Sweet Potato Hash with Bacon
red bell pepper
peeled and chopped into 1-inch cubes
chopped fresh thyme
crusty bread or challah
softened, divided plus additional for frying eggs
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.