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My favorite sweet potato breakfast hash

The combination of crispy sweet potatoes, smoky bacon, sautéed peppers, and spicy jalapeños creates the perfect balance of sweet, savory, and a little heat in every bite. Fresh cilantro on top brightens everything up and gives it that extra fresh flavor I love.
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Course: Breakfast
Ingredients Equipment Method

Ingredients
  

  • 1/2 lb. bacon, chopped into bite size pieces
  • 2 sweet potatoes, peeled and chopped into cubes
  • 1/2 onion, chopped
  • 5 mini bell peppers, chopped
  • 1 fresh jalapeno, sliced
  • 4 tbsp. cilantro, chopped
  • salt and pepper to taste
  • 2 tbsp. canola oil/avocado oil
  • butter, for frying egg
  • egg, cooked to desired doneness

Equipment

  • 1 large skillet

Method
 

  1. First chop up the bacon and cook until done
  2. Then peel and chop up the sweet potatoes, onion, peppers, jalapeno, and cilantro.
  3. Next you want to heat up a large skillet on medium high heat, add in the oil, and start to cook the sweet poatoes. Add salt and pepper. When Potatoes are almost done (around 15 minutes). add in the onions, peppers, and jalapeno. Cook for another 10 minutes and taste for seasoning. (I also had to add in some of the bacon fat to the potato mixture, so they didn't get dried out). Add bacon and 1/2 chopped cilantro and mix in. Save the rest for garnish.
  4. Lastly fry your egg in a little bit of butter. I like to keep the egg yolk runny and mix it in with my potatoes. Place egg on top, garnish with more cilantro, and enjoy!