Ingredients

The following ingredients have 4 Servings
  • 1 slice thick cut bacon
  • 1/2 sweet potato, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup baby spinach
  • 1 large egg
  • 3 basil leaves, torn
  • 1 pinch coarse salt and freshly ground pepper

Instruction

  • Heat a medium skillet over medium heat. Add the bacon and cook until rendered and crispy, about 6 minutes. Remove from pan and place on some paper towels to soak up the fat. Drain all but a tablespoon of the bacon fat. Once bacon has cooled, chop it into crumbles.
  • Add the grated sweet potato to the pan and season with cumin, chili powder and a pinch of salt and pepper. Sauté the potatoes until they soften and are browned on all sides, about 8 minutes.
  • Move the hash browns to one side of the pan and add the spinach to the other half. Cook to wilt, about 2 minutes.
  • Meanwhile, bring a small saucepan of water to boil. Add the egg, cover and boil for 6 minutes, which will result in a soft-boiled egg. Remove with a slotted spoon and gently peel the shell under cool running water. For a thicker yolk, add two minutes to the cook time. For hard-boiled, cook for 10 to 12 minutes.
  • Arrange the hash browns in the bottom of a small bowl. Place the spinach on top, followed by the egg, split in half. Garnish with another small pinch of salt, black pepper, the crumbled bacon and some torn basil leaves.