Ingredients

The following ingredients have 4 Servings
  • 4 oz. bacon (cut into ½-inch pieces)
  • 1 jalapeño (finely diced)
  • ½ red onion (finely diced)
  • 1 red bell pepper (finely diced)
  • 1 ½ lbs. sweet potatoes (peeled, cut into ½-inch cubes)
  • 2 cloves garlic (crushed)
  • ¾ tsp. salt (to taste)
  • ¼ tsp pepper (to taste)
  • ½ cup corn (canned or frozen)
  • 4 eggs
  • 2 tsp. Sriracha sauce
  • ¼ cup mayonnaise
  • ¼ cup cilantro (finely chopped)

Instruction

  • In a large skillet over medium heat cook bacon pieces until cooked through, about 6-8 minutes. Set aside on a paper towel-lined plate and pour bacon grease into a measuring cup. (You should have about ¼-⅓ cup)
  • Add 2 tablespoons bacon grease back into the skillet with the jalapeño, red onion, and bell pepper.
  • Sauté vegetables for 4-5 minutes. Add crushed garlic and sauté for 1 minute.
  • Add an additional 1-2 tablespoons bacon grease or olive oil to the skillet with the cubed sweet potatoes. Stir until well combined and cover skillet with a lid. Cook over medium heat for 7-8 minutes, or until potatoes are almost cooked through.
  • Mix in corn until well combined. Make 4-5 holes in the hash to let some of the skillet show through and crack one egg into each hole. Cover skillet again and cook for 5-6 minutes or until eggs are cooked to your desired doneness.
  • While eggs are cooking whisk together the Sriracha sauce and mayonnaise in a small bowl. When ready to serve, drizzle sriracha mayo over the hash* and sprinkle with chopped cilantro. Enjoy!