By Thomas McCrary Jr.
Preheat oven to 400°F (200°C).
Dice the sweet potatoes into small cubes, about 1/2 inch in size for even cooking.
Place the sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, heat a large skillet over medium heat and cook the bacon until crispy, about 6-8 minutes. Remove bacon from the skillet and set aside on a paper towel to drain. Once cooled, crumble the bacon into small pieces.
In the same skillet, using the bacon fat, add the diced red onion and cook for 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Add the roasted sweet potatoes and crumbled bacon to the skillet, stirring to combine. Season with additional salt and pepper if needed. Cook together for 2-3 minutes to heat through.
Fill a medium pot with water, bring to a simmer (not a boil), and add a splash of vinegar. Crack each egg into a small bowl or cup.
Gently slide each egg into the simmering water and poach for about 3-4 minutes or until the egg whites are set but the yolks remain runny. Remove with a slotted spoon and set on a plate lined with paper towels to drain.
Serve the sweet potato and bacon hash on plates, top each with a poached egg, and garnish with freshly chopped parsley. Season with additional salt and pepper to taste.
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This Breakfast Brunch Main Course recipe is ready in 45 minutes and features sweet potatoes, bacon, red onion and other delicious ingredients. Contains 450 calories total.
Preheat oven to 400°F (200°C).
Dice the sweet potatoes into small cubes, about 1/2 inch in size for even cooking.
Place the sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, heat a large skillet over medium heat and cook the bacon until crispy, about 6-8 minutes. Remove bacon from the skillet and set aside on a paper towel to drain. Once cooled, crumble the bacon into small pieces.
In the same skillet, using the bacon fat, add the diced red onion and cook for 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Add the roasted sweet potatoes and crumbled bacon to the skillet, stirring to combine. Season with additional salt and pepper if needed. Cook together for 2-3 minutes to heat through.
Fill a medium pot with water, bring to a simmer (not a boil), and add a splash of vinegar. Crack each egg into a small bowl or cup.
Gently slide each egg into the simmering water and poach for about 3-4 minutes or until the egg whites are set but the yolks remain runny. Remove with a slotted spoon and set on a plate lined with paper towels to drain.
Serve the sweet potato and bacon hash on plates, top each with a poached egg, and garnish with freshly chopped parsley. Season with additional salt and pepper to taste.
Calories per Serving: 450
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