One complete meal served all in one bowl! I didn't even serve it with any sides, but a crisp green salad or some tropical fruit would be great. Don't skip the Tabasco sauce! The chipotle variety isn't very hot at all; it just adds a nice, smokey flavor.
Ingredients
4 pieces of bacon, thick cut
½ red onion
2 cloves of garlic
2 medium sweet potatoes
1 T. salt-free southwest seasoning
himalayan pink salt
1 small avocado
½ pint plum or cherry tomatoes
4 oz. sharp cheddar cheese (optional)
4 eggs
1 T. butter
Chipotle Tabasco sauce
Instructions
Heat a medium skillet over medium heat. Add bacon and cook until crisp.
Meanwhile, finely dice the red onion and garlic cloves. Peel the sweet potatoes and dice into ½ inch cubes.
When the bacon is done, remove from the skillet and dry on a paper towel lined plate. Remove all but 1-2 tablespoons of the fat.
Add the onion, garlic, and sweet potatoes to the skillet. Sprinkle with the southwest seasoning blend and the salt.
While the potatoes cook, dice the avocado. Halve the tomatoes. Grate the cheese.
In another skillet over medium heat, add the butter and melt to coat the bottom of the pan. Add the eggs, cooking to desired doneness. (I like the yolks a bit runny!) Sprinkle with salt and pepper.
When the sweet potatoes are tender, crumble the bacon and add it to the pan. Taste and add additional seasoning and salt if needed.
To serve, top sweet potato hash with cheese in a small dish or bowl. Sprinkle with tomatoes and avocados, and top with two fried eggs. Serve with Chipotle Tabasco sauce.
Recipe by sprinting spoon at https://www.sprintingspoon.com/sweet-potato-hash/