I try to add vegetables to our breakfast dishes all the time. This recipe, modified from Against All Grain, makes it easy. I make this not-so-spicy version so that my daughter can enjoy it, too.
- 4-6 strips of bacon
- 2 medium sweet potatoes, scrubbed clean and cut into small cubes
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- 4-6 large eggs
Cook bacon in a large skillet over medium heat, and watch it closely so it doesn’t burn. Once done, remove to a paper towel and drain any excessive grease from the pan. You’ll want to leave 1-2 Tb behind to cook the potatoes.
Add the potatoes to the prepared skillet along with the seasonings and mix to combine. I used a mix of Hannah and Japanese sweet potatoes to add a little more color. Any variety works well. Cook until the potatoes are tender.
Crack the eggs into the pan, over the potatoes, and cover to cook until the whites are set but the yolk is still runny, about 8 minutes. I like to add a Tb of water and then cover, using the steam to help cook the eggs.
Serve with bacon on the side.