Servings: 5 servings 1x
Ingredients
- 10 eggs
- 1 large sweet potato
- 1/2 medium red onion
- 5 strips of bacon
- 1 tbsp avocado oil
- Salt and pepper
Instructions
- Dice the red onion and cube the sweet potato into small cubes
- Fry bacon in a frying pan over medium low heat until fully cooked and crispy
- While the bacon fries, fill a pot with cold water and bring the water to a boil
- Once the water is boiling slowly lower the eggs into the boiling water
- Cover the pot and cook the eggs for exactly 7 minutes and then immediately transfer the eggs to an ice bath
- Remove the cooked bacon from the pan, but leave the grease behind
- Saute the onions in the bacon grease over medium-low heat until soft and fragrant
- Remove the red onions from the pan and add the avocado oil to the pan
- Heat the oil over medium heat and add the cubed sweet potato to the pan
- Toss the potatoes in the oil and season with salt and pepper
- Cook the potatoes over medium heat tossing frequently until soft and cooked through – about 20 minutes
- Turn off the heat and add the onions and crumbled bacon into the pan with the sweet potatoes
- Peel the eggs and prepare 5 breakfasts by separating the sweet potato hash into 5 containers and placing 2 eggs in each container
- Store in airtight containers in the fridge for up to 5 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.