Categories: Breakfast

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 cup thinly sliced red onion
• 1 small red bell pepper, seeded and thinly sliced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, shredded
• 1 tbsp. chopped fresh thyme
• 1 1/2 tsp kosher salt
• 1/2 tsp onion powder
• 1/2 tsp dried chives
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper
• 1 tbsp. unsalted butter
• 4 large eggs
• Garnish: chopped fresh thyme, black pepper

Directions

1. In a large saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 15 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tbsp. drippings in pan.

2. Add onion, bell pepper, and garlic in pan; cook, stirring occasionally, until tender, about 5 minutes. Add sweet potatoes, thyme, salt, onion powder, chives, black pepper and red pepper; cook, stirring occasionally, until tender, about 10 minutes. Stir in bacon.

3. In a large skillet, melt butter over medium heat. Gently crack eggs into skillet, and fry, covered, until yolks are set, 3-4 minutes. Transfer fried eggs to hash. Garnish with thyme and black pepper.

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