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