This sweet & savory apple sweet potato breakfast hash cooks in one skillet, so clean up is a breeze! You can add more eggs for a heartier serving.
4slicesthick-cut bacon(Black Forest, if you can find it)
1mediumsweet potato(skinned if preferred)
1granny smith apple
Slice the sweet potato and apple into 1/2 to 1-inch chunks.
Place the bacon in a skillet. Turn the burner on to medium. Fry the bacon so it's just beginning to crisp on the bottom, then flip and cook an additional minute or so. Remove and place on a paper towel-lined plate and set aside.
Place the sweet potato, apple, and a pinch of salt into the skillet and saute until soft, about 15 minutes. In the meantime, chop the bacon. When the sweet potato and apples are nearly done, return the bacon to the skillet and sprinkle in the thyme. Taste and add salt as needed.
To cook the eggs, push the hash around to create two wells. If the skillet has dried out, you can add a bit of butter to each well to help the eggs fry and prevent sticking. Crack an egg into each well and cook to your preference.
Serve immediately & enjoy!
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