Prepared in 20 minutes or less.
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.
