Mindy Kobrin

Posted in Autumn, Breakfast, Summer, Trending, Winter on July 2016

Posted in Autumn, Breakfast, Summer, Trending, Winter

Prepared in 20 minutes or less.

  • 4 eggs
  • 1 lbs bacon, chopped
  • 1 sweet potato, peeled and cubed
  • 1 Tbs butter
  • 2 Tbs extra-virgin olive oil
  • 1 red onion, finely chopped
  • 1 bell pepper, seeded and diced
  • Fresh parsley or chives
  • Salt and fresh pepper to taste

In a large saucepan, place cubed sweet potato in enough water to cover by 1 inch.  Bring to a boil and cook for 3 minutes.

Drain well and set aside.  In a large skillet over medium heat, add butter and 1 tbs olive oil.  Add the red onion and bell pepper and cook until light brown approx 5 minutes.  Add drained potatoes and cook for 7 minutes until crispy.  Add bacon and olive oil and season to taste.

Cook for 2 minutes.  Reduce heat to simmer.

Carefully break eggs over top of potato hash then cover and cook for minutes.  Sprinkle with salt and pepper.

Garnish with chopped parsley or chives.  Serves 4.