Ingredient:
4 slices thick-cut bacon, chopped
2 lb dark-orange sweet potatoes (about 3 medium), peeled and diced
1 cup diced onions
1/2 tsp salt
1/4 tsp pepper
4 eggs
1 tbsp apple cider vinegar
2 green onions, thinly sliced
2 tbsp real maple syrup
1 tsp hot sauce
Method:
In 12-inch nonstick skillet, cook bacon over medium heat 10 to 12 minutes or until crisp. Using slotted spoon, transfer bacon to small bowl.
Add sweet potatoes, onions, salt and pepper to drippings in skillet. Cook over medium heat 18 to 22 minutes, stirring occasionally, until potatoes are just tender.
Increase heat to medium-high. Cook 4 to 5 minutes longer, stirring frequently, until potatoes are browned and tender.
Stir; make 1 indention in mixture with spatula; crack 1 egg in indention. Repeat 3 times, spacing around pan. Drizzle eggs with vinegar. Reduce heat to low. Cover and cook 4 to 6 minutes or until egg yolks are firm, not runny. Top with bacon and green onions. In small bowl, mix maple syrup and hot sauce; serve with hash.
4 slices thick-cut bacon, chopped
2 lb dark-orange sweet potatoes (about 3 medium), peeled and diced
1 cup diced onions
1/2 tsp salt
1/4 tsp pepper
4 eggs
1 tbsp apple cider vinegar
2 green onions, thinly sliced
2 tbsp real maple syrup
1 tsp hot sauce
Method:
In 12-inch nonstick skillet, cook bacon over medium heat 10 to 12 minutes or until crisp. Using slotted spoon, transfer bacon to small bowl.
Add sweet potatoes, onions, salt and pepper to drippings in skillet. Cook over medium heat 18 to 22 minutes, stirring occasionally, until potatoes are just tender.
Increase heat to medium-high. Cook 4 to 5 minutes longer, stirring frequently, until potatoes are browned and tender.
Stir; make 1 indention in mixture with spatula; crack 1 egg in indention. Repeat 3 times, spacing around pan. Drizzle eggs with vinegar. Reduce heat to low. Cover and cook 4 to 6 minutes or until egg yolks are firm, not runny. Top with bacon and green onions. In small bowl, mix maple syrup and hot sauce; serve with hash.
