Sweet Potato and Bacon Breakfast Hash

Ingredients

• 4 slices of uncooked bacon, halved
• 2 shallots, peeled and sliced thinly (or 1/2 cup diced yellow onion)
• 3 medium potatoes (sweet, Russet, red, Yukon)
• Salt and pepper
• 1/2 teaspoon ground cumin
• 1 red bell pepper, diced
• 1 jalapeno, seeded and diced
• 2 green onions, sliced thinly
• 4 eggs
• fresh cilantro, for garnish (optional)
• diced avocado and hot sauce, for serving

Instructions

1. 1

   Heat a skillet (something that won't stick, either...: Heat a skillet (something that won't stick, either a well-seasoned cast-iron or a nonstick skillet), over medium heat and cook bacon until it's crispy. Remove bacon from the pan, chop it and set it aside (leave the grease).

2. 2

   Add the shallots to the pan and cook...: Add the shallots to the pan and cook for 1-2 minutes until they begin to soften. Add the potatoes, a few generous pinches of salt and pepper, and the cumin. Cook for 5-7 minutes or until the potatoes begin to soften and turn golden in spots.

3. 3

   Add the bell pepper and jalapeno and cook...: Add the bell pepper and jalapeno and cook until all of the vegetables are cooked through and are dark brown in spots.

4. 4

   Cover and reduce heat if things are getting...: Cover and reduce heat if things are getting too dark too fast.

5. 5

   Slide all of the vegetables to one side...: Slide all of the vegetables to one side of the pan and crack the eggs into the other. Move the pan so the eggs are over the burner; stir gently while they scramble.

6. 6

   When they are no longer liquid, but not...: When they are no longer liquid, but not quite cooked through (see photo in post), mix them with the vegetables. Stir in the bacon and green onions.

7. 7

   Tasted and adjust salt and pepper to taste....: Tasted and adjust salt and pepper to taste. Top with chopped fresh cilantro, if desired, before serving. Serve with diced avocado and hot sauce.