Ingredients

The following ingredients have 2 Servings
  • 4 Eggs
  • 1 large russet potato
  • 1 large sweet potato
  • 1/2 sweet onion
  • 3 sliced of thick cut bacon
  • 2 tablespoons butter
  • Salt, pepper and sugar to taste
  • 1 tablespoon Fresh thyme leaves

Instruction

  • Peel and small dice potatoes and onion.
  • Put the potatoes in a pot of salted water to cook partially. This only take 2-3 minutes. Drain the potatoes.
  • Roughly chop the bacon and place it into a hot sauté pan to crisp.
  • In a medium sized saucepan, put to boil about 1.5 inches of water and a teaspoon each of white vinegar and salt to create a poaching liquid for the eggs.
  • Remove the crisped bacon from the sauté pan and add the chopped onion and thyme leaves to the bacon fat to sweat and soften.
  • Add the potatoes to the onions and thyme (with a little extra butter) and sprinkled the mixture with a half teaspoon of sugar to help bring out the sweetness of the potatoes.
  • Leave the potato mixture in the sauté pan to caramelize as you poach the eggs.
  • Just before serving, stir the bacon bits into the potato hash, seasoned it with salt and pepper.Divide the hash between two plates to use as a bed for two poached eggs. Serve immediately.