Sweet Potato and Bacon Hash

Ingredients:

3 Bacon slices, cut into 1/2-inch pieces
1 T Olive oil
2 Medium Sweet potatoes (about 8 oz each), peeled and cut into 1/4-inch pieces
1/2 C Diced red onion
1/2 t Garlic powder
1-2 jalapenos, minced (optional, do not include for Nightshade-Free)
1/2 t Ground cumin
L4 large eggs
2 T Chopped parsley

Directions:

Add the bacon to a large skillet set over medium heat. Cook until browned and crisp, then transfer to a paper towel-lined plate. Drain most of the fat from the pan.

Add the olive oil and when it's hot, add the sweet potatoes. Spread them in a single layer to the extent possible. Let them cook undisturbed until they start to brown on the bottom. Toss the potatoes then again let them cook undisturbed until they begin to brown. Repeat this process until most sides of the potatoes are golden brown and they are tender.

Add the bacon back to the pan, along with the onion, garlic, jalapenos and cumin and cook until the onions have softened slightly, about 3-4 minutes. Season to taste with salt and pepper.

Meanwhile, cook the eggs over-easy in another pan. Remove the pan from the heat and keep warm.

Serve the fried eggs over the hash. Garnish with parsley and season with salt and pepper.

*Adapted from http://traceysculinaryadventures.blogspot.com/2012/11/sweet-potato-and-bacon-hash.html