An EGG For Every Occasion — Sweet Potato, Brussels Sprouts, and Bacon Hash
Recipe Type: Breakfast
Serves: 2
Use up odd leftovers with an easy hash complete with a runny egg. Top with grated cheese and hot sauce for a filling breakfast or a quick dinner.
  • 4 slices bacon
  • 1 large or 2 small sweet potatoes
  • 1½ cups brussels sprouts, chopped
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • 1 tbsp canola oil
  • 2 Safest Choice Eggs
  1. In a large skillet (I used my cast-iron), cook bacon until desired crispiness.
  2. Remove from pan and drain all but 1 tbsp of the bacon grease.
  3. Add sweet potatoes, stirring to coat in bacon grease, and cook over medium-high heat for 5-7 minutes, until they start to soften.
  4. Add brussels sprouts and garlic, season with salt and pepper, and cook another 5 minutes. During this time, I like to add a bit of water (1-2 tablespoons) and put a lid on it so the brussels sprouts are steamed.
  5. Return bacon to pan and toss well to combine. Divide between two plates, then cook your eggs.
  6. Add 1 tbsp of canola oil to skillet. Once hot, crack open your eggs.
  7. For over easy eggs, cook ~2 minutes, until egg whites become opaque and the eggs are firm enough to flip. Flip to other side and cook another 1-2 minutes.
  8. For sunny side up, heat oil over high heat.
  9. Add eggs and cook until egg whites are opaque. You can also cover the eggs for a minute to help set the egg whites.
Recipe by Honest Cooking at