Description
A hearty hash with crispy bacon and a perfectly runny egg. Perfect for a satisfying breakfast or a quick weeknight dinner.
Ingredients
Units
Scale
- 4 slices bacon
- 1 large or 2 small sweet potatoes
- 1 1/2 cups (355 ml) brussels sprouts, chopped
- 2 cloves garlic, minced
- salt and pepper
- 1 tbsp canola oil
- 2 Safest Choice Eggs
Instructions
- In a large skillet, cook bacon until desired crispiness.
- Remove bacon from pan, reserving 1 tbsp of bacon grease.
- Add sweet potatoes to the skillet and cook over medium-high heat for 5-7 minutes, until softened.
- Add brussels sprouts and garlic; season with salt and pepper. Cook for another 5 minutes, adding 1-2 tablespoons of water and covering to steam the sprouts if desired.
- Return bacon to the skillet and toss to combine. Divide the mixture between two plates.
- Add 1 tbsp of canola oil to the skillet.
- For over easy eggs: Once the oil is hot, crack eggs into the skillet and cook for ~2 minutes, until egg whites are opaque and the eggs are firm enough to flip. Flip and cook for another 1-2 minutes.
- For sunny side up eggs: Heat oil over high heat. Add eggs and cook until egg whites are opaque. Cover for a minute to help set the egg whites if desired.
Notes
- For extra caramelization, roast the sweet potatoes and Brussels sprouts separately before adding them to the skillet.
- Substitute andouille sausage or pancetta for the bacon for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
- Cholesterol: 200