NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato

3 slices Bacon

2 large Eggs

1/2 Red Bell Pepper

1/4 Yellow Onion

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Peel and dice the sweet potato into small, even cubes.

• 2

  Dice the red bell pepper and finely chop the yellow onion.

• 3

  In a medium skillet, heat the olive oil over medium heat.

• 4

  Add the sweet potato cubes to the skillet and sauté for 5-7 minutes until they begin to soften.

• 5

  Toss in the diced red bell pepper and chopped onion, seasoning with salt and pepper. Continue to cook until the vegetables are tender and the sweet potato is slightly crispy, about 5 additional minutes.

• 6

  In a separate pan, cook the bacon over medium heat until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain.

• 7

  Using the same pan (or a clean one), cook the eggs sunny-side up until the whites are set but the yolks remain runny, seasoning lightly with salt and pepper.

• 8

  Assemble the dish by plating the sweet potato hash, topping with the crispy bacon and placing the sunny-side up eggs on top.

• 9

  Serve immediately, enjoying the mix of warm, crispy, and runny textures.