Description
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.
Ingredients
Scale
- 4 slices bacon
- 1 large or 2 small sweet potatoes
- 1 1/2 cups brussels sprouts, chopped
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1 tbsp canola oil
- 2 Safest Choice Eggs
Instructions
- In a large skillet (I used my cast-iron), cook bacon until desired crispiness.
- Remove from pan and drain all but 1 tbsp of the bacon grease.
- Add sweet potatoes, stirring to coat in bacon grease, and cook over medium-high heat for 5-7 minutes, until they start to soften.
- 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.
- Return bacon to pan and toss well to combine. Divide between two plates, then cook your eggs.
- Add 1 tbsp of canola oil to skillet. Once hot, crack open your eggs.
- 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.
- For sunny side up, heat oil over high heat.
- Add eggs and cook until egg whites are opaque. You can also cover the eggs for a minute to help set the egg whites.
- Category: Breakfast