Ingredients

The following ingredients have 4 Servings
  • 4 slices thick-cut gluten-free bacon, chopped
  • 2 lb dark-orange sweet potatoes (about 3 medium), peeled and diced
  • 1 cup diced onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 eggs
  • 1 tablespoon apple cider vinegar
  • 2 green onions, thinly sliced
  • 2 tablespoons pure maple syrup
  • 1 teaspoon hot sauce

Instruction

  • In 12-inch nonstick skillet, cook bacon over medium heat 10 to 12 minutes or until crisp. Using slotted spoon, transfer bacon to small bowl.
  • Add sweet potatoes, onions, salt and pepper to drippings in skillet. Cook over medium heat 18 to 22 minutes, stirring occasionally, until potatoes are just tender.
  • Increase heat to medium-high. Cook 4 to 5 minutes longer, stirring frequently, until potatoes are browned and tender.
  • Stir; make 1 indention in mixture with spatula; crack 1 egg in indention. Repeat 3 times, spacing around pan. Drizzle eggs with vinegar. Reduce heat to low. Cover and cook 4 to 6 minutes or until egg yolks are firm, not runny. Top with bacon and green onions. In small bowl, mix maple syrup and hot sauce; serve with hash.